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lamb meatballs with pine nuts and raisins atop fried chickpeas and purple cabbage.
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5 from 1 vote

Lamb Meatballs with Pine Nuts and Raisins

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This 30 minute recipe for lamb meatballs with pine nuts and raisins is a quick meal to assemble for a weeknight dinner. And the sweetness from the raisins and cinnamon in the meatballs appealed so strongly to my kiddo that she had thirds. A winner for sure.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 4
Calories: 477kcal

Ingredients

  • 1 tablespoon neutral vegetable oil
  • 1 pound (16 ounces or 454 grams) ground lamb or lamb mince
  • ¼ cup pine nuts, lightly toasted
  • cup panko
  • ¼ cup raisins
  • ¼ cup cilantro, chopped
  • 2 cloves garlic, chopped fine
  • 1 tablespoon tomato paste, double concentrated
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon cumin
  • ¼ teaspoon black pepper
  • ¼ teaspoon cloves
  • 1 egg, lightly beaten

Instructions

  • Preheat the oven to 450°F/232°C. Pour the oil into a large baking dish.
    1 tablespoon neutral vegetable oil
  • In a large bowl, use your hands to gently mix all of the ingredients except for the oil.
    1 pound (16 ounces or 454 grams) ground lamb or lamb mince, ¼ cup pine nuts, lightly toasted, ⅓ cup panko, ¼ cup raisins, ¼ cup cilantro, chopped, 2 cloves garlic, chopped fine, 1 tablespoon tomato paste, double concentrated, 1 teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon cumin, ¼ teaspoon black pepper, ¼ teaspoon cloves, 1 egg, lightly beaten
  • Use a medium size cookie scoop or a spoon to portion out a golf ball sized amount of meatball mixture and roll it gently in your hands until it is rounded. Place it in the baking dish and repeat with the entire mixture.
  • Bake the meatballs for about 15 minutes, shaking the pan once or twice to turn the meatballs, until the internal temperature is 145°F/63°C. Serve hot or warm.

Notes

This recipe will make about 18 meatballs.
When making meatballs and meatloaf, don't knead the ground mixture heavily or your meatballs will be tough. Mix until everything is relatively evenly distributed throughout.
Using a cookie scoop gives you lamb meatballs that are about the same size and will cook evenly.

Nutrition

Serving: 4meatballs | Calories: 477kcal | Carbohydrates: 14g | Protein: 23g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 736mg | Potassium: 463mg | Fiber: 2g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 3mg