Spiced Lamb Meatballs with Cucumber Salad
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.
Baked spiced lamb meatballs paired with a refreshing cucumber salad for a flavorful and exotic Whole30 dinner.
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Instructions
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.
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.
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.
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.
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