Here's what's new in our kitchen
Loved by Chefs. Sourced from passionate artisan farmers
Inspired by our culinary adventures, crafted for yours
Our drinking Cacao is an amazing and delicious superfood
Inspired by the proud culinary traditions of Chefs we admire
Chef-curated gift ideas for the people you love
FREE USA Shipping on orders over $45
Chef Notes
Ingredients
Steps
This recipe is brought to you by my friends SpiceTribe! They have an incredible line of ethically sourced spice blends and ship nationwide, with free shipping over $45. California Love all-purpose chile blend is one that we use regularly at home, and trust me, you’ll get no fresher than their single origin late harvest peppercorns. I used both in this recipe, which is healthy, easy to make and a real crowd pleaser! Serve it like a salad with my homemade ranch sauce for dipping if you’re eating low-carb, or put some pita pockets on the side for a more filling lunch. You can use your oven to bake the meatballs or the air fryer as I have here. I find that it doesn’t heat up the kitchen during these warm Summer months. Enjoy!
Step 1 - RANCH DRESSING
Combine all ingredients for ranch dressing sauce and refrigerate in an airtight container – can be made up to one day ahead of time.
Step 2 - MEATBALLS
Combine dry ingredients together to ensure they are evenly distributed throughout the meatballs.
Step 3 -
Sprinkle the spices over the lamb and add egg, sour cream, garlic and chopped serrano peppers, mixing gently using a fork. (don’t overwork the lamb)
Step 4 -
Roll into 1 oz meatballs and place in your air fryer at 400F (200C) until lightly browned or cooked through, about 8-10 minutes.
Step 5 -
If you are using the oven, preheat to 400F (200C) and roast on a sheet pan for 10 minutes, turing once during the cooking time.
Step 6 -
Serve with vegetables and dipping sauce
Save this recipe
Print this recipe