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
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