Spiced Lamb Meatballs with Quinoa Pilaf

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Tender lamb meatballs seasoned with a blend of tertiary spices served atop a nutty quinoa pilaf for a hearty meal. This Mediterranean recipe, ready in about 50 minutes, pairs ground lamb, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground lamb
• 1 small, finely diced onion
• 2 cloves, minced garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 large egg
• 1/4 cup breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup quinoa
• 2 cups vegetable broth
• 1/4 cup chopped parsley
• 1/4 cup toasted pine nuts

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Instructions

1. Step 1: Preheat oven to 375°F. In a large bowl, combine 1 lb ground lamb, 1 small finely diced onion, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 large beaten egg, 1/4 cup breadcrumbs, 1 tsp salt, and 1/2 tsp black pepper. Mix with your hands until just combined.
2. Step 2: Shape the mixture into 16 equal meatballs, about 1 1/2 inches each. Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat and brown meatballs on all sides for 5 minutes.
3. Step 3: Transfer the skillet to the oven and bake for 10 minutes until cooked through.
4. Step 4: Meanwhile, rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups vegetable broth to a boil, add quinoa, reduce to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
5. Step 5: Fluff quinoa with a fork and stir in 1/4 cup chopped parsley and 1/4 cup toasted pine nuts.
6. Step 6: Serve the lamb meatballs atop the quinoa pilaf, spooning any pan juices over the top.