Minty Lamb Meatballs
( Prep + Cook Time: 40 minutes / Servings: 12 )
🍳 Cook: 15 min
Nutrition
304
Calories
21g
Protein
1.3g
Carbs
16g
Fat
Ingredients
| 1 1/2 lb | 680 g | ground lamb |
| 1/2 cup | 120 ml | minced onion |
| 2 tbsp | 30 ml | chopped mint leaves |
| 3 | garlic cloves, minced | |
| 2 tsp | 10 ml | paprika |
| 2 tsp | 10 ml | coriander seeds |
| 1/2 tsp | 2.5 ml | cayenne pepper |
| 1 tsp | 5 ml | salt |
| 1 tbsp | 15 ml | chopped parsley |
| 2 tsp | 10 ml | cumin |
| 1/2 tsp | 2.5 ml | ground ginger |
Instructions
Soak 24 skewers in water until ready to use. Insert the CrispLid trivet into your pressure cooker. Combine all of the ingredients in a large bowl. Make sure to mix well with your hands until the herbs and spices are evenly distributed, and the mixture is well incorporated. Mold the lamb mixture into 12 sausage shapes around 2 skewers. Set the CrispLid on top of your pressure cooker and plug in. Put the skewers in the CrispLid fryer basket and cook for 15 minutes at 330°F, turning halfway through the cook time once until it reaches the preferred doneness.