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    Home » Recipes » Dinner

    Cumin Spiced Lamb Meatballs with Chimichurri Drizzle

    | Yield 4 | May 2, 2017 | Updated: June 1, 2021 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    Mix things up with this fast recipe for Cumin Spiced Lamb Meatballs with Chimichurri Drizzle. A bit of Mexican flair turns this into a whole new dish.

    Cumin Spiced Lamb Meatballs with Chimichurri Drizzle | Kita Roberts GirlCarnivore.com

    We often think of tacos, enchiladas, fajitas, and nachos when we think of Mexican dishes. After that, most of my Northern US buddies kind of get a little bland when it comes to the amazing diversity that Mexican cuisine has to offer.

    I am a huge fan of latin flavors and spices and even though I am a self-proclaimed taco enthusiast myself, I love testing out new recipes to incorporate those signature flavors and test my cooking skills. Can we talk about sopes? How’s about tamales? Fried street foods, crazy stews, and the amazing slow and low bbq scene (like this recipe for Lamb Barbacoa) that happens when you’ve got great meat and ingenuity.

    Cumin Spiced Lamb Meatballs with Chimichurri Drizzle | Kita Roberts GirlCarnivore.com

    Mexican cuisine is so much more than yellow rice and corn tortillas. It’s a passion for spice. A use of everything and a collection of time-honored recipes that take hands-on skills passed down for generations. There are so many uses and re-purposes for traditional ingredients that the possibilities are endless and if we just stop at tacos we are seriously limiting the discoveries for some amazing recipes.

    When thinking on what to make for Cinco de Mayo this year, and how to step out of the taco zone, I decided that whipping up a pan filled with sauteed veggies, yellow rice, and zesty lamb meatballs was a must.

    These Cumin Spiced Lamb Meatballs with Chimichurri Drizzle hit the spot! You can serve these as a meal themselves, allowing everyone to fill their plate and drizzle the chimichurri themselves or arrange a full-on taco or tortas bar with corn tortillas or romaine lettuce for handheld delivery.

    Step out of the boring zone, grab something fresh and new, and embrace the heat of thinking outside the box a bit and I guarantee your experiment won’t disappoint.

    I never get any complaints.

    Cumin Spiced Lamb Meatballs with Chimichurri Drizzle | Kita Roberts GirlCarnivore.com
    Cumin Spiced Lamb Meatballs with Chimichurri Drizzle | Kita Roberts GirlCarnivore.com
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    Cumin Spiced Lamb Meatballs with Chimichurri Drizzle

    Loaded with flavor, these little lamb meatballs are a great base recipe! I serve them with fresh chimichurri, sweet peppers and more to really double down on the bright fresh flabors! This recipe is an easy Whole 30 approved if you don't serve with rice. Substitute cauliflower rice in for a perfect meal!
    Course: Appetizer, Main Course
    Cuisine: American, Fusion, Latin, Whole 30
    Author: Kita Roberts
    Prep Time35 mins
    Cook Time20 mins
    Servings: 4
    Calories: 388kcal

    Ingredients

    • 1 lbs ground lamb
    • 1 teaspoon cumin
    • ½ teaspoon dried oregano flakes
    • ½ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ¼ teaspoon red pepper flakes
    • ¼ teaspoon ancho chili powder
    • ⅛ teaspoon ground coriander
    • salt and pepper
    • 2 tbs bacon fat or cooking oil

    Instructions

    Make the meatballs

    • Mix the ground lamb with the cumin, oregano, garlic powder, onion powder, red pepper flankes, ancho chili powder, coriander and salt and pepper.
    • Roll into 1 ½" meatballs and arrange on a platter. Wrap in plastic wrap and let chill in fridge for 30 minutes before cooking.

    Cook the meatballs

    • When ready to cook, heat a large skillet over medium high heat.
    • Add the cooking oil and swirl to coat.
    • When cooking fat / oil is smoking, place the meatballs in and brown on all sides, checking and rotating as needed.
    • Cover and cook over low until meatballs are cooked through, about 15 minutes longer.
    • Drain any excess fat and toss in sauteed veggies and rice – or cauliflower rice if creating a whole 30 approved recipe.
    • Serve with fresh chimichurri sauce, hot sauce, and chipotle aioli to drizzle over top.

    Notes

    See this recipe for my classic Chimichurri Sauce

    Nutrition

    Nutrition Facts
    Cumin Spiced Lamb Meatballs with Chimichurri Drizzle
    Amount Per Serving (1 g)
    Calories 388 Calories from Fat 306
    % Daily Value*
    Fat 34g52%
    Saturated Fat 14g88%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 14g
    Cholesterol 89mg30%
    Sodium 83mg4%
    Potassium 275mg8%
    Carbohydrates 1g0%
    Fiber 1g4%
    Sugar 1g1%
    Protein 19g38%
    Vitamin A 85IU2%
    Vitamin C 1mg1%
    Calcium 29mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!
    Mix things up with this fast recipe for Cumin Spiced Lamb Meatballs with Chimichurri Drizzle. A bit of Mexican flair turns this into a whole new dish.
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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. Erin @ The Spiffy Cookie says

      June 15, 2017 at 9:32 am

      Oh man I have never had lamb in any Mexican dish before and now I feel like I am missing out. That chimichurri drizzle on top has me sold.

      Reply

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