Cumin-Lamb Meatballs With Roasted Cauliflower Recipe

Recipe By Slurrp

These cumin-lamb meatballs with roasted cauliflower are a flavorful and satisfying dish. The meatballs are made with ground lamb, cumin, garlic, and fresh herbs, giving them a delicious Mediterranean twist. The roasted cauliflower adds a nutty and caramelized flavor, complementing the meatballs perfectly. Serve this dish with a side of couscous or a fresh salad for a complete meal.

4.7
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Non Vegdiet
Cumin-Lamb Meatballs With Roasted Cauliflower
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Ingredients for Cumin-Lamb Meatballs With Roasted Cauliflower Recipe

  • 1/2 pound Ground Lamb
  • 1/2 teaspoon Cumin
  • 1 cloves Cloves Garlic, Minced
  • 1 tablespoon Chopped Fresh Parsley
  • 1/4 teaspoon Salt
  • 1/2 Small Head Of Cauliflower
  • 1 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • as needed Fresh Parsley, For Garnish

Directions: Cumin-lamb Meatballs With Roasted Cauliflower Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.In a large bowl, combine ground lamb, cumin, garlic, chopped parsley, and salt. Mix well.
  • STEP 3.Shape the mixture into small meatballs, about 1 inch in diameter.
  • STEP 4.Place the meatballs on a baking sheet lined with parchment paper.
  • STEP 5.Roast the meatballs in the preheated oven for 15-20 minutes, or until cooked through and browned.
  • STEP 6.Meanwhile, cut the cauliflower into florets and toss with olive oil, salt, and pepper.
  • STEP 7.Spread the cauliflower on a separate baking sheet and roast in the oven for 20-25 minutes, or until golden and tender.
  • STEP 8.Serve the cumin-lamb meatballs with the roasted cauliflower and garnish with fresh parsley.
  • STEP 9.Enjoy!

Cooking Tips

  • For extra flavor, you can add a pinch of ground cinnamon or coriander to the meatball mixture.
  • If you prefer a spicier kick, add some red pepper flakes to the meatball mixture.
  • To make the meatballs more tender, you can soak the breadcrumbs in milk before adding them to the mixture.

Storage and Serving

  • Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the meatballs in a baking dish, cover with foil, and bake in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through.
  • Serve the meatballs and roasted cauliflower as a main dish with couscous or rice, or as an appetizer with a dipping sauce.
Nutrition
value
771
calories per serving
52 g Fat63 g Protein12 g Carbs13 g FiberOther

Current Totals

  • Fat
    52g
  • Protein
    63g
  • Carbs
    12g
  • Fiber
    13g

MacroNutrients

  • Carbs
    12g
  • Protein
    63g
  • Fiber
    13g

Fats

  • Fat
    52g

Vitamins & Minerals

  • Calcium
    362mg
  • Iron
    18mg
  • Vitamin A
    609mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    122mcg
  • Vitamin B12
    3mcg
  • Vitamin C
    52mg
  • Vitamin E
    7mg
  • Copper
    < 1mcg
  • Magnesium
    186mg
  • Manganese
    1mg
  • Phosphorus
    609mg
  • Selenium
    42mcg
  • Zinc
    10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp