Aromatic Lamb & Cumin Meatballs

Ingredients

• For the Meatballs
• 500g minced lamb
• 1/2 onion, very finely diced
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1 large egg
• Salt and black pepper
• For the Sauce
• 1 tbsp olive oil
• 1/2 onion, diced
• 1 clove garlic, minced
• 1 tin (400g) chopped tomatoes
• 1 tsp paprika
• 1/2 tsp chilli flakes
• Fresh parsley or coriander to garnish

Method

1. Mix the lamb, finely diced onion, garlic, cumin, and egg in a bowl. Season well.
2. Roll into roughly 16-20 small balls and chill in the fridge for 15 minutes.
3. Heat the oil in a large pan. Brown the meatballs on all sides (they don't need to be cooked through yet). Remove and set aside.
4. In the same pan, fry the remaining onion and garlic until soft.
5. Add the tomatoes, paprika, and chilli flakes. Simmer for 10 minutes.
6. Add the meatballs back into the sauce and simmer for another 8-10 minutes until cooked through.

Why You’ll Love This

Lamb and cumin are a match made in heaven. These meatballs skip the breadcrumbs entirely, relying on a cold egg and a good mix to stay firm. The tomato sauce is punchy and vibrant, making it a great alternative to standard Italian meatballs.

Tips & Swaps

• Swap lamb for beef or turkey mince if you prefer a leaner option.
• Serve with a dollop of Greek yoghurt on top to balance the spice.
• Hold the shape. Chill the rolled meatballs for 15 minutes before browning to help them hold their shape without breadcrumbs.

Key Takeaways

• Net carbs: 7g per serving — suitable for keto and low-carb diets
• Cook time: 35 minutes total (15 prep + 20 cook)
• Key ingredient: Ground cumin (provides the signature Middle-Eastern aroma)
• Best for: A hearty low-carb dinner, served over cauliflower rice or with green leaves.