Lamb Cherry and Pine Nut Meatballs
Transform your dinner table with these irresistible Lamb Cherry and Pine Nut Meatballs, a perfect fusion of savory and sweet flavors. Featuring tender ground lamb infused with the tart sweetness of dried cherries, the crunch of toasted pine nuts, and aromatic spices like cumin and cinnamon, these meatballs deliver a gourmet twist on a timeless classic. Quickly browned for a golden crust and finished in the oven for juicy perfection, they’re easy to prepare and loaded with flavor. Serve them as a show-stopping appetizer with a tangy yogurt dip or make them the centerpiece of a meal paired with fluffy couscous or vibrant salads. Ready in just 35 minutes, this recipe is perfect for weeknight dinners or elegant entertaining.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 500 grams ground lamb
- 50 grams dried cherries, chopped
- 30 grams pine nuts, toasted
- 50 grams breadcrumbs
- 1 large egg
- 15 grams fresh parsley, finely chopped
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 clove garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine ground lamb, chopped dried cherries, toasted pine nuts, breadcrumbs, egg, parsley, ground cumin, ground cinnamon, garlic, salt, and black pepper.
Using clean hands, mix the ingredients until well combined but do not overwork the mixture to avoid tough meatballs.
Scoop about 1 1/2 tablespoons of the mixture and roll into a meatball. Repeat until all the mixture is used (should yield around 16-18 meatballs).
Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches for 1-2 minutes per side until they have a golden crust (they do not need to cook through).
Transfer the browned meatballs onto the prepared baking sheet.
Bake in the preheated oven for 10-12 minutes, or until the meatballs are fully cooked through (internal temperature of 70°C/160°F).
Remove from the oven and let rest for a few minutes before serving.
Serve warm as an appetizer with yogurt dipping sauce, or as a main dish with rice, couscous, or a fresh salad.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1085 mg | 47% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 9.4 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 66 mg | 5% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 584 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
