Meatballs are usually served drenched in sauce with the pasta of your choice. But just because meatballs go with spaghetti like peas with carrots, doesn’t mean they can’t be eaten and enjoyed on their own.
Whenever I think of meatballs, they’re always part of a pasta dish whether it be the classic spaghetti and meatballs or some sort of baked pasta. But every so often I don’t want my meatballs drenched in sauce or accompanying a heavy pasta dish. Every so often I’d just like the meatballs all by themselves with a salad. Sunset magazine agrees. They believe that the right amount of spices coupled with the perfect kind of protein makes for a meatball that is the perfect entree all by itself. Adding a side of hummus and pita bread makes for the perfect family dinner any night of the week.
Lamb meatball kabobs
- 2 pounds ground lamb
- Zest and juice of 1 lemon
- 1 teaspoon smoked sea salt
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1/2 onion, finely chopped
- 4 garlic cloves, minced
- 1 cup breadcrumbs
- 1 tablespoon olive oil
- Preheat the broiler to high, line a baking sheet with aluminum foil and set aside.
- Mix together the lamb, lemon juice, lemon zest, salt, cumin, pepper, onion, garlic and breadcrumbs in a large bowl until well combined.
- Form the meat mixture into 15 to 20 balls and slide onto four skewers. Place on the prepared baking sheet and brush with oil.
- Broil the meatballs, turning once, until browned, about 12 to 15 minutes. Serve with warm pita bread and hummus.
Other kabob recipes
Blue cheese burger kabobs
Ham and cheese kabobs