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

Cumin Spiced Lamb Meatballs with Chimichurri Drizzle

This recipe is an easy Whole 30 recipe if you don't serve with rice. Substitute cauliflower rice in for a perfect meal!


  • 1 lbs ground lamb
  • 1 teas cumin
  • 1/2 teas dried oregano flakes
  • 1/2 teas garlic powder
  • 1/4 teas onion powder
  • 1/4 teas red pepper flakes
  • 1/4 teas ancho chili powder
  • 1/8 teas ground coriander
  • salt and pepper
  • 2 tbs bacon fat or cooking oil

See this recipe for my classic Chumichurri Sauce


    • 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 1/2" 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.
    • 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.