Spiced Lamb Meatballs with Balsamic Fig Compote
Recipe type: Paleo/Gluten Free
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
Serves: 4
These Spiced Lamb Meatball are high in protein, low carb and tons of flavor it was a hit in my house! If you're not a fan of lamb have no fear I also tried it with ground turkey both versions are delicious!
  • 1 Lb Ground Lamb (or Turkey if you're not a Lamb person)
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • ½ Teaspoon Ground Cinnamon
  • ¼ Teaspoon All Spice
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Ground Pepper
  • ½ Cup Balsamic Vinegar
  • ¾ Cup Water
  • 4 Sprigs Fresh Rosemary
  • 8 Dried Figs
  1. Pre-heat the oven to 375*.
  2. In a bowl combine the ground lamb or turkey with all of the spices. Using about two Tablespoons of the meat mixture make about 16-20 meatballs. Place the meatballs on a cookie sheet sprayed with non-stick spray. I lined mine with parchment because I wanted an easy cleanup.
  3. Place the meatballs in the oven for about 25 min turning once to allow all sides to brown.
  4. While the meatballs are cooking let's get started on the compote! In a small sauce pan heat the water and vinegar to a boil. While that is warming up cut all of the dried figs into about 4 pieces. You can chop them individually or roughly chop all of them together. Add the chopped figs, and the fresh rosemary to the water/vinegar mixture. Allow the mixture to cook for about 15 min until the figs are plumped up. It will have the constancy of a thick jam. Feel free to thin out the mixture with more water if you want it as more of a glaze.
Recipe by Sassy Southern Yankee at http://sassysouthernyankee.com/2014/09/spiced-lamb-meatballs-with-balsamic-fig-compote/