Spiced Lamb Meatball Platter
Ground lamb meatballs seasoned with garam masala, ginger, and garlic, served warm over a choice of grain or bread base. Accompanied by swappable vegetable sides and finishing sauce.
Ingredients
Method
Combine ground lamb, garam masala, minced ginger, minced garlic, minced onion, breadcrumbs, and egg in a bowl. Mix gently until just combined; do not overwork. Form into 12–16 meatballs, about 1.25 inches each.
Heat olive oil in a skillet over medium-high heat. Working in batches, cook meatballs 3–4 minutes per side until browned and cooked through (internal temperature 160°F). Transfer to a plate.
Cook chosen grain or rice according to package directions. Prepare vegetables: slice or dice carrots, dice cucumber, thinly slice red onion.
Divide cooked grain among serving plates. Arrange meatballs on top. Scatter prepared vegetables around the plate.
Drizzle chosen sauce over meatballs and vegetables. Garnish with fresh parsley. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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