Spaghetti & Cumin-Spiced Lamb Meatballs with No-Cook Romesco Sauce
This hands-off lamb meatball recipe comes together quickly and easily – you don’t even need to make the sauce on the stove! Both elements are fantastic for make-ahead meal prep.
Ingredients
1lb
Ground Lamb
4Tbsp
Almond Meal
1
SponsoredLargeEggland's Best Classic Egg, beaten
1Tbsp
Tomato Pasteoptional
1tsp
Sea Salt
1/4tsp
Ground Cumin
1/4tsp
Ground Ginger
1/4tsp
Smoked Paprika
1pinch
Cayenne Pepper
1jar(16 oz)
Roasted Red Pepper Strips, drained
6
Sun-Dried Tomatoes in Olive Oil
4Tbsp
Marcona Almondsor Blanched Almonds
4Tbsp
Olive Oil
1Tbsp
Sherry Vinegar
1pinch
Crushed Red Pepper Flakes
8oz
Quinoa Pasta
3Tbsp
Fresh Mint, finely chopped
Nutrition Per Serving
Calories
807
Fat
55.8 g
Protein
31.6 g
Carbs
47.1 g
Cooking Instructions
step 1
Preheat the oven to 425 degrees F (230 degrees C). Line a baking sheet with parchment paper and set aside.
step 2
In a medium mixing bowl, combine the Ground Lamb (1 lb), Almond Meal (4 Tbsp), Eggland's Best Classic Egg (1), Tomato Paste (1 Tbsp), Sea Salt (1 tsp), Ground Cumin (1/4 tsp), Ground Ginger (1/4 tsp), Smoked Paprika (1/4 tsp) and Cayenne Pepper (1 pinch). With clean hands, mix the lamb until well combined, making sure not to overly break apart the meat.
