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Recipe

Cajun Spiced Lamb Meatball Platter

Cajun Spiced Lamb Meatball Platter

by Dale Gray  @thedaleyplate

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!

Ingredients

  • MEATBALLS
  • 1 lb ground lamb (80/20)
  • 1 egg, beaten
  • 1 tablespoon sour cream or plain yogurt (This helps keep it juicy)
  • 2 cloves minced garlic
  • 1 serrano chili pepper, seeds removed and very finely chopped
  • 1 teaspoon Spice Tribe smoked paprika
  • 1 teaspoon Spice Tribe California Love (It has roasted chile, garlic, cumin)
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper (Spice Tribe's late harvest black peppercorns)
  • 1/4 teaspoon cayenne pepper
  • RANCH SAUCE
  • 1/3 cup whole milk plain yogurt or sour cream
  • 1/3 cup avocado oil mayonnaise
  • 1/3 cup buttermilk
  • 2 cloves garlic, made into a paste OR 2 teaspoons garlic paste
  • 1 tablespoon each chopped chives, dill, parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon California Love or chili powder
  • 1 teaspoon lemon zest + 2 tablespoons fresh lemon juice
  • TO SERVE
  • 1-2 cups fresh baby spinach or chopped lettuce per person, cherry or campari tomatoes, kalamata olives, red onion, sliced cucumber, cubed feta cheese, lemon wedges...The possibilities are endless.

Steps:

  • 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.
  • MEATBALLS
  • Combine dry ingredients together to ensure they are evenly distributed throughout the meatballs.
  • 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)
  • Roll into 1 oz meatballs and place in your air fryer at 400F (200C) until lightly browned or cooked through, about 8-10 minutes.
  • 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.
  • Serve with vegetables and dipping sauce

Things to remember

  • If using an air fryer, work in batches for even, uncrowded cooking.
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