A Mediterranean Lamb Bowl Dinner

A Mediterranean Lamb Bowl Dinner

This Mediterranean lamb bowl is what my kiddo likes to call a “little bit of everything dinner.” Bowl dinners are great for picky eaters to try a variety of tastes and textures. And they can be time savers for weeknight meals when you have leftover grains and greens and other chopped vegetables.

What’s in this Mediterranean lamb bowl?

  • Lamb meatballs with sesame seeds, cumin, and coriander (see recipe)
  • Israeli couscous with lemon juice and chopped mint
  • Sliced red cabbage
  • Sliced radishes
  • Hummus
  • Feta
  • Chopped cucumber and tomatoes with salt and olive oil
  • Base: baby spinach
  • Garnish: toasted pine nuts, chopped parsley, chopped cilantro
  • Dressing: sour cream and sumac sauce (from Jerusalem)
  • On the side: pita

In the past my homemade hummus had the wrong texture. But with some encouragement to try again, I used this hummus recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi, and it turned out silky smooth. No more store-bought hummus for me!

a small bowl of homemade hummus

Tips and tricks for making any meatballs

Meatballs are a great addition to dinner bowls. Why? Aside from a little chopping, meatballs are extremely easy to make, come together in about 30 minutes, and have infinite variety.

  • The starting ratio for meatballs and meatloaves is one pound of ground meat, one egg, and one half cup of breadcrumbs or equivalent.
  • You should finely chop any add-ins, or your meatballs may have a hard time staying together.
  • If I’m using onion or some other crunchy vegetable like fennel or celery, I will cook it beforehand. But that just adds time and another pan to clean. If a recipe calls for onions, I’ll often substitute finely chopped green onions and garlic, which don’t have to be pre-cooked.
  • The mixture should be combined gently with your hands and rolled to form balls. I use a #40 cookie scoop to get meatballs of generally the same size for cooking consistency.

FAQs about this Mediterranean lamb bowl

What is the difference between ground lamb and lamb mince?

Technically they are two different ways of processing meat (i.e. grinding versus fine cutting). But effectively they are the same thing, with “ground lamb” being the more common terminology in the U.S. and “lamb mince” being used elsewhere.

What wine would go well with lamb meatballs?

Que syrah syrah! Syrah is bold enough, and often has a bit of peppery spice that would be perfect with this bowl.

Can I freeze these meatballs?

Yes, meatballs freeze perfectly. Just blot any oil with a paper towel and then freeze them in a freezer bag with all the air removed. Reheat in the oven or in a steamer.

Could I substitute another ground meat for the lamb?

Yes, beef, chicken, or turkey would all work well with these meatballs.

Can I make this recipe gluten-free?

Yes, there are a lot of things to use that could substitute for the panko. We have used Ian’s Gluten Free Original Panko, and we can’t tell the difference.

I hate cilantro. Can I leave it out?

You’re not alone in having the gene that makes cilantro taste like soap. You can always use only parsley and skip the cilantro. But I’m guessing you know that by now!

a bowl of lamb meatball mixture

Lamb meatballs with sesame seeds, cumin, and coriander

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author uglyducklingbakery

Ingredients

  • 1 tablespoon vegetable oil for greasing the pan
  • 1 pound ground lamb
  • 1 egg, lightly beaten
  • ½ cup panko or other dried breadcrumbs
  • 1 clove garlic, minced
  • 2 tablespoon chopped cilantro
  • 2 tablespoon chopped parsley
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • ½ teaspoon ground cardamom
  • ¼ teaspoon black pepper

Instructions

  • Preheat the oven to 425°F.
  • Use the teaspoon of vegetable oil to grease a baking pan or dish.
    1 tablespoon vegetable oil for greasing the pan
  • Add all of the remaining ingredients (i.e. everything except for the vegetable oil) into a large bowl and mix together using your hands.
    1 pound ground lamb, 1 egg, lightly beaten, 1/2 cup panko or other dried breadcrumbs, 1 clove garlic, minced, 2 tablespoon chopped cilantro, 2 tablespoon chopped parsley, 1 tablespoon toasted sesame seeds, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon salt, 1/2 teaspoon ground cardamom, 1/4 teaspoon black pepper
  • Use a medium cookie scoop or use your hands to scoop golf ball-sized (2+ generous tablespoons) amount of mixture. Roll the mixture gently in your hands to form a ball and place them in the dish, leaving space around each one.
  • Bake for about 15-20 minutes, until the internal temperature is 165°F. About 10 minutes into baking, shake the meatballs around and use a spatula to loosen any that might be sticking to the pan. Serve warm.

Notes

This recipe will make about 18 medium size meatballs.

What’s next?

If you make this Mediterranean lamb bowl or the lamb meatballs, please comment here or share a pic with me on Instagram!

Make it again with my lamb meatballs with raisins and pine nuts.

Like greens and grains bowls? Check out other grain and salad bowls from the uglyducklingbakery archives.

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a bowl of lamb meatballs with sesame seeds, cumin, and coriander



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