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.