Cajun Spiced Lamb Meatball Platter

by Dale Gray  @thedaleyplate

This recipe is brought to you by my friends SpiceTribe! They have an incredible line of ethically sourced spice blends and ship nationwide, with free shipping over $45. California Love all-purpose chile blend is one that we use regularly at home, and trust me, you’ll get no fresher than their single origin late harvest peppercorns. I used both in this recipe, which is healthy, easy to make and a real crowd pleaser! Serve it like a salad with my homemade ranch sauce for dipping if you’re eating low-carb, or put some pita pockets on the side for a more filling lunch. You can use your oven to bake the meatballs or the air fryer as I have here. I find that it doesn’t heat up the kitchen during these warm Summer months. Enjoy!

Prep time: 10 min

Cook time: 15 min

Serves: 2-3



  1. Combine all ingredients for ranch dressing sauce and refrigerate in an airtight container - can be made up to one day ahead of time.
  1. Combine dry ingredients together to ensure they are evenly distributed throughout the meatballs.
  2. Sprinkle the spices over the lamb and add egg, sour cream, garlic and chopped serrano peppers, mixing gently using a fork. (don't overwork the lamb)
  3. Roll into 1 oz meatballs and place in your air fryer at 400F (200C) until lightly browned or cooked through, about 8-10 minutes.
  4. If you are using the oven, preheat to 400F (200C) and roast on a sheet pan for 10 minutes, turing once during the cooking time.
  5. Serve with vegetables and dipping sauce

Things to remember

  • If using an air fryer, work in batches for even, uncrowded cooking.