Cumin Spiced Lamb Meatballs with Chimichurri Drizzle

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.


- Ground lamb - Cumin - Oregano flakes - Garlic powder - Onion powder - Red pepper flakes - Ancho chili powder - Ground coriander - Salt - Pepper


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.

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.

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