plated meatballs
Makes 40 meatballs
Makes 40 meatballs
plated meatballs
  • 2 eggs
  • 1 cup breadcrumbs
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground turmeric
  • 1/2 cup finely chopped fresh parsley
  • 4 tablespoons olive oil
  • 2 teaspoons Sea salt
  • 4 garlic cloves finely chopped
  • 1 pound ground lamb
  • 1 pound ground venison beef, turkey or chicken
  1. Preheat the oven to 425 degrees.
  2. In a large bowl, add the breadcrumbs, eggs, ground cumin, red pepper flakes and ground turmeric.
    meatball ingredients
  3. Finely chop the fresh parsley and garlic cloves. Add the chopped fresh parsley, garlic, sea salt and olive oil to the bowl. Mix well.
    Chopping Parsley
  4. Add the ground lamb and venison to the bowl. Mix well so that all ingredients are well incorporated.
    Adding meat to bowl
  5. Scoop the mixture out onto a sheet pan lined with parchment paper, 20 scoops per pan. Gently roll into balls. They should be about the size of golf balls, about 1-½ inches in diameter.
    shaped meatballs uncooked
  6. Bake until the internal temperature reaches 145 degrees, about 10 – 15 minutes.
    Baked meatballs on sheet
Recipe Notes

Makes 40 meatballs. A serving size is 5 meatballs.
Nutritional analysis per meatball: 89 calories, 5 grams protein, 2 grams carbohydrates, 7 grams fat, 135 mg. sodium, less than 1 gram fiber.

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