Mongolian Lamb Meatballs & Spicy Sauce

This meatball recipe is absolutely delicious and a great idea for any gathering because you can serve them as an appetiser with toothpicks.



1 pound ground lamb, or 20-percent fat ground beef
1 cup cooked and cooled couscous (see Cook’s Note)
3 scallions, chopped
2 cloves garlic, chopped
1 egg, at room temperature, beaten
1/4 cup chopped fresh Italian parsley
2 tablespoons extra-virgin olive oil
3 tablespoons dried mint
1 1/2 tablespoons dried oregano
2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon ground cinnamon
1/2 teaspoon cayenne pepper


3 tablespoons extra-virgin olive oil
1 (25-ounce) jar marinara sauce
2 cinnamon sticks
1 tablespoon ground cinnamon

Cooking Instructions

For the Couscous:

  1. To make 1 cup cooked couscous, bring 1/2 cup water or stock to a boil.
  2. Add 1/3 cup uncooked couscous and cover the pan.
  3. Remove the pan from the heat and allow the mixture to sit for 5 minutes until all the liquid has been absorbed.
  4. Fluff with a fork and allow to cool.

For the meatballs:

  1. In a large bowl, mix together the lamb, couscous, scallions, garlic, egg, parsley, olive oil, mint, oregano, salt, cumin, cinnamon, and cayenne pepper.
  2. Form the mixture into 15 to 16 (2-inch diameter) meatballs.

For the sauce:

  1. Heat the oil in a large nonstick skillet over medium-high heat.
  2. Add the meatballs and cook until brown on all sides, about 6 minutes.
  3. Add the marinara sauce, cinnamon sticks, and ground cinnamon.
  4. Bring the sauce to a boil and reduce the heat to a simmer.
  5. Cook, turning occasionally, until the meatballs are cooked through, 10 to 12 minutes.
  6. Discard the cinnamon sticks.

Transfer the meatballs and sauce to a large bowl and serve.

Mongolian lamb meatballs recipe

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