AuthorShaina NandCategoryLamb, PastaThese spiced lamb & pork or beef meatballs are unique with that toasted cumin and cinnamon, you will be craving for more like I was. You can use either pork or beef or simply only use lamb! Choice is yours!
Toast your cumin seeds or powder in a pan for a few minutes on medium-low heat, until fragrant. If you use cumin seeds, grind them up with whatever tools you have in your kitchen into a powder form.
In a separate bowl where your ground meat should be, add the cumin, egg, diced shallot, minced garlic, liquids and the herbs & spices to the bowl. Mix well with your hands. Try not to mix it too much and just mix it until everything looks blended together.
Form your meatballs. This recipe should form 10-12 golf-sized meatballs. Heat up your skillet with some olive oil. Fry the meatballs over medium heat for a few minutes on each side. Don't worry if they aren't fully cooked, they will cook in the sauce.
Remove meatballs from heat. In the same pan with the same leftover oil from the meatballs, saute some onions and garlic over medium-high heat.
Once they have some color, add in the spices for the tomato sauce mix. Once fragrant, add in your marinara or whatever tomato sauce you prefer. You can also make your own tomato sauce, lot's of recipes available on TikTok, IG or Pinterest etc. for a good homemade tomato sauce.
Add the meatballs back in and let this cook over low heat for 15 minutes, stirring occasionally. Once the sauce appears to be thick, add in your fresh tomatoes and parsley. The fresh tomatoes are optional. You can now turn off the heat.
Add the ricotta cheese to the pan and serve over pasta or sourdough bread. This is probably the best meatball recipe I have ever made. That cinnamon and toasted cumin really hit different! Enjoy!
Ingredients
Directions
Toast your cumin seeds or powder in a pan for a few minutes on medium-low heat, until fragrant. If you use cumin seeds, grind them up with whatever tools you have in your kitchen into a powder form.
In a separate bowl where your ground meat should be, add the cumin, egg, diced shallot, minced garlic, liquids and the herbs & spices to the bowl. Mix well with your hands. Try not to mix it too much and just mix it until everything looks blended together.
Form your meatballs. This recipe should form 10-12 golf-sized meatballs. Heat up your skillet with some olive oil. Fry the meatballs over medium heat for a few minutes on each side. Don't worry if they aren't fully cooked, they will cook in the sauce.
Remove meatballs from heat. In the same pan with the same leftover oil from the meatballs, saute some onions and garlic over medium-high heat.
Once they have some color, add in the spices for the tomato sauce mix. Once fragrant, add in your marinara or whatever tomato sauce you prefer. You can also make your own tomato sauce, lot's of recipes available on TikTok, IG or Pinterest etc. for a good homemade tomato sauce.
Add the meatballs back in and let this cook over low heat for 15 minutes, stirring occasionally. Once the sauce appears to be thick, add in your fresh tomatoes and parsley. The fresh tomatoes are optional. You can now turn off the heat.
Add the ricotta cheese to the pan and serve over pasta or sourdough bread. This is probably the best meatball recipe I have ever made. That cinnamon and toasted cumin really hit different! Enjoy!