Spelt and Lamb Meatballs Recipe (2024)

Made this tonight with wheat berries, since I couldn't find spelt. Super delicious! I agree that these would be good with a yogurt dip. I made a double batch and froze half of them. I'll serve them in a pita sandwich next time, with cucumber and garlic yogurt with dill. The

I drizzled the tahini pomegranate molasses sauce from Julia Moskin's (adapted from Tanoreen) Brussels sprouts recipe and it was a great match. It is interesting how much the flavor and texture evoke falafel.

I have made this several times and used anywhere from 1/2 lb to 1 1/4 pound of lamb based on the package I buy. Every batch was delicious and you get different meatball from lighter dominated by spelt to really meaty with stronger lamb flavor.

Made this tonight and it was really, really good. It seems to be calling out to have some sort of dipping sauce with it...which I will do the next time. Perhaps something with yogurt. I wound up serving it with leftover pikliz from Ms. Clark's column last week and it made a nice accompaniment.

These were a winner. Next time I'll make double and freeze them because meatballs are kind of time consuming. But they are very tasty and I'll make again.

Delicious

Made this exactly as written. Years ago I worked at a Lebanese bakery that served homemade kibbeh - this is the closest to that flavor profile and texture I've ever been able to get in my own kitchen. Just delicious. Next time I'll make the garlicky yogurt sauce that goes with Lidey Heuck's Moroccan-spiced meatballs recipe, but they are also incredibly good without. Only note: it's a 20-30 min recipe once the spelt is cooked, but the spelt took me close to 90 min to cook!

I loved this recipe! I only had enough for a 1:1 lamb:wheat berry, so I cut the other ingredients to 1/3 of what the recipe calls for. Broiled them, ~10 min., and they formed a crispy outside with a slightly firm middle. Served them atop a sploot of plain yogurt with some dill, but I think they’d be excellent in a pita with yogurt sauce. The spices and lamb were a great accompaniment to a big, fat Zinfandel. 10/10 will make this again.Any recs on a veggie version? Beans? Firm tofu?

An easy and light dish. Definitely a tapas style side dish. I broiled them for 10 minutes which came out well. I wasn’t hugely impressed with the flavor .. it could have been more complex and interesting.

I made these with farro. They are so moist, and have a lot more bright flavors than lots of other meatball recipes. Am glad that I tried this.

SO glad I found this recipe! Maybe not a classic, but my family has always traditionally served meatballs as a dish at Christmas dinner. This year, it was my turn, and these spelt and lamb meatballs perfectly combined our family staple with more traditional Christmas flavors like spelt and lamb.Every year, we play “Pass the Meatball,” starting with the oldest. They grab the first meatball and we pass it around, mouth to mouth. The first person whose jaw gets tired makes them the next year!

Would this work with another meat, e.g. beef, if you can't find ground lamb?

Very good. Made with wheat berries instead of spelt as that is what my local store had. A few of the meatballs crumbled as I was pan frying, maybe the spelt would have been different. I served with a basic Greek yogurt sauce. Will definitely make again.

A simple, very good recipe. I used wheat berries since that's what I had. The jalapeno added just the right zing. I made a simple yogurt-cucumber sauce to accompany them. I will make these again with whatever ground meat I have available.

I really liked the flavor profile the spices offered. Used half t. of red chile powder as no fresh chile on hand.

I used farro instead of spelt to create the meatballs, served atop butter leaf lettuce, and accompanied by a Tzatziki sauce, based on the recipe offered by Martha Rose Schulman. It was wonderful, and all my diners finished everything, seeking leftovers. Mark Bittman's Greek-style watermelon salad, with slight modification, was the perfect accompaniment.

I have made this several times and used anywhere from 1/2 lb to 1 1/4 pound of lamb based on the package I buy. Every batch was delicious and you get different meatball from lighter dominated by spelt to really meaty with stronger lamb flavor.

These were a winner. Next time I'll make double and freeze them because meatballs are kind of time consuming. But they are very tasty and I'll make again.

I drizzled the tahini pomegranate molasses sauce from Julia Moskin's (adapted from Tanoreen) Brussels sprouts recipe and it was a great match. It is interesting how much the flavor and texture evoke falafel.

Made this tonight with wheat berries, since I couldn't find spelt. Super delicious! I agree that these would be good with a yogurt dip. I made a double batch and froze half of them. I'll serve them in a pita sandwich next time, with cucumber and garlic yogurt with dill. The