Middle Eastern · Dinner
Grilled Lamb Meatballs with Pine Nuts
Grilled lamb meatballs made from hand-mixed ground lamb studded with pine nuts, onion, parsley, and warm spices, formed onto skewers and charred over direct heat. Served with a lemon-garlic yogurt sauce and fresh mint, they carry smoky char outside while staying juicy inside.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
478Calories
34.2gProtein
33.8gFat
9.1gCarbs
3.4gSugar
2.1gFiber
1350mgSodium
161mgChol
12.9gSat Fat
580mgPotassium
110mgCalcium
3.8mgIron
2.6mcgVitamin B12
8.4mgVitamin C
Goes well with
Lebanese red wine or Arak
local
Ayran
international
gluten-free
low-carb
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Combine ground lamb, toasted pine nuts, grated onion (liquid squeezed), parsley, cumin, cinnamon, allspice, salt, and pepper; work by hand until sticky and evenly distributed.
2
Chill
Cover and refrigerate the mixture for 15 minutes to firm the fat and help shapes hold on the skewer.
3
Grill
Brush grill grates with oil and cook skewers over direct high heat for 8 to 10 minutes, turning every 2 to 3 minutes, until charred outside and center no longer pink.
4
Plate
Slide meatballs off skewers onto a plate, spoon yogurt sauce alongside, and scatter with minced garlic and chopped mint.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground lamb
- 2 tbsp2 tbsp pine nuts
- 4 tbsp4 tbsp onion
- 4 tbsp4 tbsp parsley
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp ground allspice
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp olive oil
- 1/2 cup120g plain yogurt
- 2 tsp2 tsp lemon juice
- 1 clove1 clove garlic
- 2 tsp2 tsp mint
