dinner recipe · #02918
Cumin Red Bell Pepper Ground Lamb Meatballs
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 40 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 8
Prep20 min
Cook20 min
Inactive0 min
Total40 min
Ingredients
- 1½ lbGround Lamb
- 1 cupBreadcrumbs
- 2 eggsChicken Egg
- ½ cupWhole Milk
- 6 ozRed Bell Pepper
- 1 tspCumin
- 1 tbspOlive Oil
- 1 tspTable Salt
Instructions
- Heat the oven to 400°F (204°C). Keep the Chicken Egg refrigerated until ready to cook. Wash the Red Bell Pepper under running water, keep leafy greens separate from raw meat and poultry, and chop it finely.
- Combine the Ground Lamb, Breadcrumbs, Chicken Egg, Whole Milk, Red Bell Pepper, Cumin, and Table Salt without overmixing.
- Keep the raw Ground Lamb and raw juices away from ready-to-eat foods, utensils, and surfaces. Shape the mixture into meatballs and coat them with the Olive Oil on a baking sheet.
- Bake until the centers of the Ground Lamb meatballs and Chicken Egg mixture reach at least 160°F (71.1°C).
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 28.5 g
- Carbohydrates
- 16.1 g
- Fat
- 19.6 g
- Fiber
- 1.2 g
- Sodium
- 617 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Egg, Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.