The Meatbahhl

Total Time:
35 min
10 min
25 min

20 small or 10 large meatballs

  • Nonstick cooking spray
  • 1/3 cup minced onion
  • 1 large clove garlic, minced
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon dried mint
  • 1/2 teaspoon salt
  • 1/4 teaspoon allspice
  • Pinch cinnamon
  • 1 1/2 pounds ground lamb
  • 1 cup breadcrumbs
  • 1 large egg
  • 1/4 cup pine nuts
  • 1/4 cup raisins
  • 1/2 cup white sesame seeds
  • 1/2 cup black sesame seeds
  • 1/2 cup chicken stock
  • Orzo pasta or rice, for serving, optional
  • Preheat the oven to 400 degrees F. Coat a large baking dish with cooking spray.

  • In a small nonstick skillet over low heat, cook the onion and garlic in the olive oil until soft and translucent. Transfer to a bowl and stir in the mint, salt, allspice and cinnamon. Add the lamb, breadcrumbs, egg, pine nuts and raisins and mix together. Use a scooper to form into balls, and set aside on a baking dish.

  • Mix the black and white sesame seeds together in a second pan. Roll the meatballs around in the sesame seeds to coat evenly, then return them to the baking dish. Add the chicken stock to the baking dish. Bake for 20 minutes or until juices run clear and the meatballs have reached an internal temperature of 160 degrees F. Serve over orzo pasta or rice if using.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

View All

Cooking Tips
Loading review filters...