Description
Flavorful lamb meatballs baked to perfection, topped with a vibrant romesco sauce. A quick and satisfying weeknight meal.
Ingredients
Units
Scale
- 1 lbs (454 g) ground lamb
- 1/4 cup almond meal
- 1 large egg beaten
- 3 tbsp finely chopped fresh mint
- 1 tbsp (15 ml) tomato paste
- 1 tsp sea salt
- 1/4 tsp ground cumin
- 1/4 tsp ground ginger
- 1/4 tsp smoked paprika
- Pinch of cayenne
- Romesco spaghetti sauce
Instructions
- Preheat oven to 425°F (204°C). Line a baking sheet with parchment paper.
- In a medium mixing bowl, combine lamb, almond meal, egg, tomato paste, sea salt, cumin, ginger, paprika, and cayenne. Mix with clean hands until well combined, without breaking apart the meat. Form into 12 equal balls (about 2 tablespoons each).
- Arrange meatballs on the prepared baking sheet and bake until lightly browned and cooked through (about 20 minutes).
- Bring a large pot of salted water to a boil. Cook pasta according to package directions and drain.
- Make the sauce.
- Assemble the dish: Divide spaghetti between four bowls. Top with romesco sauce and meatballs. Garnish with fresh mint and serve remaining sauce on the side.
Notes
- To prevent the meatballs from becoming dry, avoid overmixing the meat. Gently combine the ingredients until just mixed.
- For a spicier kick, add a bit more cayenne pepper or a pinch of red pepper flakes.
- Leftover meatballs and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 35
- Fiber: 5
- Protein: 30
- Cholesterol: 100