I love the spices and flavors in these meatballs, you can switch up the ground meat that you use.
1 1/2 pounds ground lamb, chicken, turkey or bison
2 T. olive oil
1 T minced shallots
1 T minced garlic
1 1/2 t. cumin
1 t. coriander
1/2 t. cayenne
1/4 t. allspice
1/4 cup chopped fresh parsley
2 T chopped fresh oregano
1 lemon juice & zest
1 egg beaten
1/2 cup toasted bread crumbs (or gluten free panko)
salt & pepper to taste
Place all ingredients in a mixing bowl. I like to use my cleans hands to mix. Make sure are all spices are mixed well. Shape into 1 inch balls. Pan fry in a hot saute pan with just enough olive oil to coat the pan. Turn to make sure they brown nice and evenly on all sides. Cook about 7 to 10 minutes or until cooked through. You may also put on a sheet pan and oven roast at 400* for 15 to 20 minutes.
I serve these meatballs with many different Mediterranean inspired dishes. Tonight I served with spaghetti squash for a low carb dinner. I browned the meatballs in a saute pan. Once all sides were browned I zested lemon into the pan, and juiced half of the lemon. Then I added a cup of chicken broth and let simmer for about 15 minutes. Then toss in some julienne sun dried tomatoes and fresh arugula. Cook for two minutes and served over spaghetti squash. Toasted pine nuts or marcona almonds would make a nice addition this dish.
With a very sharp knife, lop off the top or bottom of the squash so that it will stand flat and secure on your cutting board. Slice the squash in half lengthwise.
Use a spoon to scrape out the seeds.
Place squash cut-sides-down in a microwave-safe baking dish. Fill the dish with about 1 inch of water.
Microwave on high for about 12 minutes, or until you can easily pierce the squash with a fork. Cooking time depends on the size of the squash and individual microwaves, so if you have a smaller squash and a microwave that cooks fast, check a little earlier. And if you are cooking a larger squash and have a lower-power microwave, it may take a little longer.
Let cool for about 15 minutes, or until squash is cool enough to handle.
With a fork, scrape out the spaghetti-like strands and prepare as desired.