How to Make the Perfect Spiced Lamb Meatballs with Cucumber Salad
Middle Eastern · Medium · 40 min · 4 servings
Aromatic lamb meatballs seasoned with cumin, coriander, and fresh mint are baked until golden then served alongside a cool and crunchy cucumber salad dressed with lemon and olive oil. This Middle Eastern inspired combination is a show-stopping Whole30 meal that is surprisingly simple to prepare.
Why this recipe works
This Spiced Lamb Meatballs with Cucumber Salad recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 440 calories with 34g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 pounds ground lamb
- 2 whole English cucumbers thinly sliced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 3 tablespoons fresh mint leaves finely chopped
- 3 tablespoons olive oil divided
Step by step instructions
Step 1: Mix and Form the Meatballs
Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper. In a large mixing bowl, combine the ground lamb, cumin, coriander, half of the fresh mint, 1 teaspoon of sea salt, and half a teaspoon of black pepper. Mix gently with your hands until just combined. Do not overmix or the meatballs will become dense. Roll the mixture into golf ball sized meatballs, about 1.5 inches in diameter.
Step 2: Bake the Meatballs
Arrange the meatballs on the prepared baking sheet with at least an inch of space between each one. Drizzle 1 tablespoon of olive oil over the tops. Bake in the preheated oven for 16 to 20 minutes until the meatballs are deeply browned on the outside and cooked through to an internal temperature of 160 degrees Fahrenheit.
Step 3: Make the Cucumber Salad
While the meatballs bake, place the thinly sliced cucumbers in a mixing bowl. Drizzle with the remaining 2 tablespoons of olive oil and the juice of one lemon. Add the remaining fresh mint leaves and season generously with sea salt and black pepper. Toss everything gently to combine and set aside for the flavors to meld while the meatballs finish cooking.
Step 4: Plate and Serve
Remove the meatballs from the oven and allow them to rest for 3 minutes. Arrange the cucumber salad on a large serving platter and nestle the warm spiced lamb meatballs on top of or alongside the salad. Serve immediately while the meatballs are hot and the cucumber salad is still cool and crisp.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground lamb → ground beef or a combination of ground beef and ground pork for a milder flavor
- fresh mint → fresh cilantro or fresh parsley which pair equally well with the warm spices
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overmixing the ground lamb mixture, which develops the proteins too much and results in dense and tough meatballs
- Not spacing the meatballs far enough apart on the baking sheet, causing them to steam rather than roast and brown
Nutrition facts
Per serving: 440 calories, 34g protein, 9g carbs, 30g fat, 2g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →