I’ve made two versions of these little meatballs: one rolled in sesame seeds and one without. Both were finished in a matter of moments. Although I liked both versions equally, I must say the ones with the sesame seeds definitely look more special. I served them with some home made aïoli.

Recipe from Home Made by Yvette van Boven.

*The recipe says these amounts will make 30 meatballs and have a baking time of 20 minutes. I must have rolled them out smaller, because I had about 40. When you make the meatballs smaller, keep an eye on them when they are in the oven and take them out a couple of minutes earlier.

1 kg minced lamb
1 egg
3 tbsp cumin powder
2 tbsp cinnamon
2 tbsp paprika powder
2 tbsp mustard
3 tbsp soy sauce
100 g sesame seeds

Preheat the oven to 175˚C.

Mix the meat with all the other ingredients, except for the sesame seeds.  Roll balls the size of a walnut.

Spray baking spray on a baking baking sheet.

Place the sesame seeds into a deep plate. Roll the meatballs in the seeds and make sure the are completely covered with it. Place them onto the baking sheet.

Bake the meatballs 15-20 minutes. The easiest way to check if they are done is to cut one open. If it’s still red inside, place the baking sheet back into the oven for a couple of extra minutes.