SERVES: 4

Ingredients

• 2 pounds ground, local lamb
• 1 egg
• ½ cup dehydrated onion*
• ½ cup dehydrated veggie mix*
• 1 Tablespoon dehydrated garlic*
• 1 Tablespoon ginger powder*
• ½ teaspoon sweet paprika*
• ½ teaspoon ground cumin*
• ½ teaspoon curry powder*
• ¼ teaspoon cayenne*
• ¼ teaspoon ground cinnamon*
• ¼ teaspoon ground pepper*
• 2 teaspoons fresh cilantro, chopped
• 1 Tablespoon fresh mint, chopped
• 1 cup dried bread crumbs
• 1 Tablespoon olive oil

Directions

1. Combine lamb, egg, onion, veggie mix and garlic in a large bowl and mix well with hands until fully incorporated. 

2. Add ginger powder, paprika, cumin, curry, cayenne, cinnamon, pepper and mix well. 

3. Add cilantro, mint and bread crumbs and mix one more time. 

4. Roll mixture into balls while you heat olive oil in a large skillet on medium heat.

5. Gently add meatballs to pan and allow them to brown on all sides, shaking the pan so the meatballs roll around. 

6. Once browned on all sides, cover with lid and drop the heat to low, allowing meatballs to cook through, 10-15 minutes. The internal temperature of your meatball should be 165°F before serving. Alternatively, you can add your meatballs to a shallow baking dish and bake at 350°F until the internal temperature reads 165°F, about 45 minutes. If baking, a quick browning in a pan before serving is recommended.

Recipe Notes

*Available in the Bulk Dept. in both stores