My husband has been rather demanding lately. You see, he thinks, I need to post more main dish and less muffin recipes. I tend to agree, as we've enjoyed some very tasty meals over the last four months, or so, that have not made their way to my recipe index. I say four months, because, that is when winter arrived here in Minnesota.
What does winter have to do with me sharing main dish recipes? It's all in the light. As a novice food photographer, I've learned one thing in the past two years of blogging, natural light is king for taking mouth-watering, eat-with-your-eyes, food photos. During the winter months, there is no natural light to be found in our house, after 4 pm.
Check out this side-by-side. Lamb burger on left, picture taken last August on our front porch at 6 pm. Lamb meatballs on the right, picture taken last night in our kitchen at 6 pm, as it was pitch black outside. Natural light versus artificial light, see the difference? Perhaps next winter I'll invest in some fancy lighting equipment.
From November to March, prime light is hit or miss with many days dreary at best, but on a good day, the best light is found between 10-11 am, hence muffins and not main dishes. However, that's about to turn around! Spring is right around the corner, starting with springing our clocks ahead this weekend for daylight savings. While I don't particularly care for the loss of sleep I am excited for longer days and more light.
Okay, with all that being said, may I present to you an easy healthy recipe for Oven Baked Lamb Meatballs. Don't judge them by their appearance, as they were delicious alongside a simple salad of mixed salad greens with a few sun-dried tomatoes and topped with Western dressing.
Ingredients
- 1 lb. Ground Lamb (grass fed is best)
- 1/4 c. Yellow Onion, Diced
- 1 tsp. Ground Cumin
- 1 tsp. Allspice
- 1 tsp. Celtic Sea Salt
- 1/2 tsp. Cinnamon
- 3 Tbsp. Almond Flour
- 1 Large Egg
Directions
- Preheat oven to 375 degrees F.
- Line muffin tin with non-stick unbleached liners.
- Place lamb in medium mixing bowl and add onion, cumin, allspice, salt, and cinnamon.
- With clean hands, mix well, until spice is even distributed.
- To meat mixture, add almond flour and egg, and mix again.
- Roll into 12 even size balls and place in muffin tin.
- Bake 20 minutes or until internal temp reaches 160 degrees F (medium).
Notes
Adapted from Nigella Lawson's recipe for Aromatic Meatballs.
The cinnamon, cumin and allspice are perfect with lamb! I also use almond flour when making any kind of meatballs as it yields the same kind of soft mouth feel that breadcrumbs do.
My son is allergic to almonds. What can I substitute the almond flour with?
Thanks!
I’ve not tried anything else. Sunflower seed flour or flaxseed meal might work.