Food Recipes Spinach-and-Lamb Meatballs 5.0 (2) Add your rating & review These easy, full-flavored meatballs are perfect in pasta, as an appetizer, or in a sandwich. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Published on April 13, 2021 Rate PRINT Share Close Photo: Jennifer Causey Cook Time: 15 mins Hands On Time: 10 mins Total Time: 25 mins Servings: 6 Flavorful, easy, and versatile—that's the name of the game with this simple meatball recipe that highlights tender lamb and frozen spinach, which brings welcome moisture to the mixture. These are joined by a generous amount of salty pecorino Romano cheese, fresh mint for a ping of herbal balance, and spices to elevate the flavor profile. The result is a sophisticated meatball (yes, it's possible) that's perfect for tossing with pasta, dipping into a yogurt-based sauce, or piling onto soft bread for an easy sandwich. P.S. You could also use the mixture to make lamb burgers. Shape the mixture into 6 patties and grill or bake. Ingredients Cooking spray 1 pound ground lamb 1 large egg, lightly beaten 1 cup thawed frozen chopped spinach, squeezed dry 2 ounces grated pecorino Romano cheese, grated (about ½ cup) ⅓ cup dry breadcrumbs ⅓ cup whole milk 1 tablespoon finely chopped fresh mint 1 ½ teaspoon kosher salt ½ teaspoon ground cumin ¼ teaspoon ground cinnamon Directions Preheat oven to 375°F. Coat a baking sheet with cooking spray; set aside. Place lamb, egg, spinach, cheese, breadcrumbs, milk, mint, salt, cumin, and cinnamon in a large bowl. Lightly mix together using your hands until ingredients are evenly distributed (do not overmix). Shape mixture into 1-inch balls, and arrange evenly spaced in rows on prepared baking sheet. Bake in preheated oven until bottoms are browned and a thermometer inserted into thickest portion of meat registers 160°F, about 15 minutes. Rate It Print