Ingredients:
•1 lb (450 g) ground lamb
•1 lb (450 g) ground beef (80/20 or leaner)
•1 small onion, very finely minced
•3 cloves garlic, minced
•½ cup panko breadcrumbs
•1 large egg, lightly beaten
•¼ cup fresh parsley, finely chopped
•2 Tbsp fresh mint, finely chopped
•½ tsp ground cumin
•1 tsp smoked paprika
•½ tsp ground coriander
•¼ tsp ground cinnamon
•1 ½ tsp kosher salt
•½ tsp freshly ground black pepper
•Olive oil, for searing or brushing
Instructions:
Preheat oven to 400°F (200°C)
In a large bowl, combine onion, garlic, parsley, and mint.
Add lamb, beef, breadcrumbs, egg, cumin, smoked paprika, coriander, cinnamon, salt, and pepper. Mix gently with your hands or a fork until just combined (don’t overwork, or meatballs will be dense).
Form into small meatballs (about 1 ½ inch diameter) (50grams) Chill in the fridge for 20–30 minutes to help them hold shape.
Arrange on wire rack atop a parchment-lined baking sheet, brush lightly with olive oil, and bake for 15–18 minutes.
Plate warm meatballs with a generous helping of whipped cottage cheese. Garnish with green onions slivers..
Tips:
I found it was far easier to weigh the portions out instead of eyeballing, this also ensures a more even cook time.
I served these with a chimichurri sauce and it was a hit.