These spiced meatballs are delicious with a dipping sauce, but if pairing them with a fruit sauce isn’t your thing, have no fear! They’re also fantastic with Roasted Garlic Tahini Sauce or Olive Tapenade.
PREP TIME
20 minutes
COOKING TIME
30 minutes
YIELD
16 mini meatballs + sauce
1 lb ground lamb
1 teaspoon cumin
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1 teaspoon onion powder
Sea salt and black pepper to taste
BALSAMIC-FIG COMPOTE
1/2 cup water
1/2 cup balsamic vinegar
4 dried figs, sliced
1 sprig fresh rosemary
SIDE NOTE
This recipe is a simple way to take dried fruit to a whole other level. You can use fresh figs if you have, which requires less water and less cooking time. I love the sweet and tangy combination of the figs and the vinegar.
FODMAP FREE?
Omit the onion powder and enjoy these meatballs with olive tapenade instead of the fig compote.
NUTS
EGGS
NIGHTSHADES
FODMAPS
Preheat oven to 375°F.
In a mixing bowl, combine the lamb and spices with your hands. Form into approximately 16 small meatballs (1 1/2 inch diameter, 1 ounce each), and place in a large baking dish. Bake for 25 minutes.
While the meatballs bake: in a small saucepan, combine water, balsamic vinegar, figs, and rosemary. Simmer until the texture becomes thick. Add more vinegar if it tastes too sweet, and reduce the sauce further if it tastes too tart.
Serve the meatballs warm from the oven with the compote.
