Spinach-and-Lamb Meatballs

Name: Spinach-and-Lamb Meatballs
Cook time: 15 min
Total time: 25 min
Ingredients: Cooking spray; 1 pound ground lamb; 1 large egg, lightly beaten; 1 cup thawed frozen chopped spinach, squeezed dry; 2 ounces grated pecorino Romano cheese, grated (about ½ cup); 0.33 cup dry breadcrumbs; 0.33 cup whole milk; 1 tablespoon finely chopped fresh mint; 1.5 teaspoon kosher salt; .5 teaspoon ground cumin; .25 teaspoon ground cinnamon

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These easy, full-flavored meatballs are perfect in pasta, as an appetizer, or in a sandwich.

By

Marianne Williams

Published on April 13, 2021

top view of six Spinach and Lamb Meatballs, one cut in half on white plate with a metal fork — Photo: Jennifer Causey

Cook Time:

15 mins

Hands On Time:

10 mins

Total Time:

25 mins

Servings:

6

Flavorful, easy, and versatile—that's the name of the game with this simple meatball recipe that highlights tender lamb and frozen spinach, which brings welcome moisture to the mixture. These are joined by a generous amount of salty pecorino Romano cheese, fresh mint for a ping of herbal balance, and spices to elevate the flavor profile. The result is a sophisticated meatball (yes, it's possible) that's perfect for tossing with pasta, dipping into a yogurt-based sauce, or piling onto soft bread for an easy sandwich. P.S. You could also use the mixture to make lamb burgers. Shape the mixture into 6 patties and grill or bake.

Ingredients

Cooking spray
1 pound ground lamb
1 large egg, lightly beaten
1 cup thawed frozen chopped spinach, squeezed dry
2 ounces grated pecorino Romano cheese, grated (about ½ cup)
⅓ cup dry breadcrumbs
⅓ cup whole milk
1 tablespoon finely chopped fresh mint
1 ½ teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon ground cinnamon

Directions

Preheat oven to 375°F. Coat a baking sheet with cooking spray; set aside. Place lamb, egg, spinach, cheese, breadcrumbs, milk, mint, salt, cumin, and cinnamon in a large bowl. Lightly mix together using your hands until ingredients are evenly distributed (do not overmix).
Shape mixture into 1-inch balls, and arrange evenly spaced in rows on prepared baking sheet. Bake in preheated oven until bottoms are browned and a thermometer inserted into thickest portion of meat registers 160°F, about 15 minutes.