Description
These flavorful Lamb Meatballs are a Mediterranean-inspired dish combining ground lamb with aromatic herbs and spices. Perfect as an appetizer or a main course, they’re cooked to a juicy perfection in a skillet and pair wonderfully with yogurt-based sauces or served over grains.
Ingredients
Scale
Meatball Ingredients
- 1 pound ground lamb
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 garlic cloves, minced
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking
- 2 tablespoons olive oil (for cooking)
Instructions
- Mix Ingredients: In a large bowl, combine ground lamb, breadcrumbs, finely chopped onion, minced garlic, egg, chopped fresh parsley, optional mint, ground cumin, ground coriander, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overmix to keep meatballs tender.
- Form Meatballs: Shape the mixture into 1-inch meatballs, ensuring they are uniform in size for even cooking.
- Heat Oil: Heat 2 tablespoons of olive oil in a large skillet over medium heat until hot but not smoking.
- Cook Meatballs: Add the meatballs in batches to avoid overcrowding the pan. Cook for 8 to 10 minutes, turning occasionally to brown all sides evenly and cook them through. The meatballs should be firm and have an internal temperature of 160°F (71°C).
- Serve: Remove meatballs from the skillet and serve warm. They work wonderfully as appetizers or served over rice, couscous, or in pita bread with a yogurt sauce.
Notes
- These meatballs pair well with tzatziki, tahini sauce, or a squeeze of fresh lemon juice.
- For a lighter preparation, bake the meatballs at 400°F (200°C) for 18 to 20 minutes instead of frying.
- To make gluten-free, substitute regular breadcrumbs with gluten-free breadcrumbs.
