Spinach-and-Lamb Meatballs

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

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)

  • cup dry breadcrumbs

  • cup whole milk

  • 1 tablespoon finely chopped fresh mint

  • 1 ½ teaspoon kosher salt

  • ½ teaspoon ground cumin

  • ¼ teaspoon ground cinnamon

Directions

  1. 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).

  2. 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.

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