Lamb Meatballs
Serves: 12 Meatballs
  • 1½ pounds ground lamb
  • 2 tablespoons dry bulgur
  • 2 garlic cloves, minced
  • 1 small red onion, finely chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 egg
  • 1¼ teaspoon ground cumin
  • 1 teaspoon ground paprika
  • ½ tsp cinnamon
  • 2 tablespoons chopped parsley
  • ¼ cup flat-leaf parsley leaves, finely chopped
  • 1 habanero, seeded and finely chopped
  • ½ cup olive oil
  • ⅛ teaspoon Kosher salt
  1. Preheat oven to 400 degrees F.
  2. In a large bowl, mix all ingredients for the meatballs until well incorporated – hands work best for this. Cover and refrigerate for 30 minutes and up to 24 hours.
  3. Roll meatballs a little bigger than the size of a golf ball. Place rolled meatballs in individual miniature muffin tins. If you do not have a miniature muffin tin, a sheet pan will work just fine, just move the meatballs around halfway through to ensure the bottoms are not burning. Bake for 20 minutes or until nicely browned and cooked through.
  4. As the meatballs are baking, prepare the Parsley-Chili Oil simply by mixing all ingredients in a medium sized bowl. Whisk until well incorporated.
  5. Serve meatballs immediately and drizzle with parsley chili oil. Top with tzatziki if desired.
*I sub ground turkey for the lamb all the time, and it's still super tasty! Click here for the Tzatziki recipe.
Recipe by at