Savory Lamb Meatballs (Printable version)
Aromatic lamb meatballs seasoned with fresh herbs and spices, ideal for a Mediterranean main dish.
# List of ingredients:
→ Meatballs
01 - 1.1 lb ground lamb
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped
05 - 1 tbsp fresh mint, chopped
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp ground black pepper
10 - 1 tsp salt
11 - 1 large egg
12 - 2 tbsp breadcrumbs (gluten-free optional)
→ For Frying & Serving
13 - 2 tbsp olive oil
14 - Lemon wedges for serving
15 - Fresh parsley for garnish
# Directions:
01 - In a large bowl, gently mix ground lamb, onion, garlic, parsley, mint, cumin, coriander, smoked paprika, black pepper, salt, egg, and breadcrumbs until just combined without overworking.
02 - With damp hands, shape the mixture into 16 evenly sized meatballs, about 1.5 inches in diameter.
03 - Warm olive oil in a large skillet over medium heat.
04 - Add meatballs in batches without overcrowding. Fry, turning occasionally, until evenly browned and cooked through, approximately 8 to 10 minutes per batch.
05 - Transfer cooked meatballs to a plate lined with paper towels to remove excess oil.
06 - Serve the meatballs warm, garnished with fresh parsley and lemon wedges.
# Expert Advice:
01 -
- They come together in less than an hour, making weeknight dinners feel special without the stress
- The combination of fresh mint and parsley with warm cumin and coriander creates a flavor that tastes like you spent hours in the kitchen
- They're naturally gluten-free with just one simple swap, so everyone at your table can enjoy them
02 -
- Overworking the mixture makes the meatballs dense and heavy instead of tender. Mix just until combined, even if it looks a little shaggy. Your future self will thank you when you bite into an impossibly light meatball.
- The meat must be at least room temperature or slightly cold, never warm. Cold meat binds better and holds its shape, warm meat becomes sticky and impossible to handle.
- Don't skip the damp hands step. Wet hands are the difference between shaping meatballs easily and spending thirty frustrating minutes with meat stuck to your skin.
03 -
- If your meatballs fall apart while cooking, your meat was too warm or you didn't bind it enough. Chill the mixture for 30 minutes next time before shaping.
- A pinch of chili flakes stirred into the mixture adds a gentle warmth that doesn't overwhelm but lingers beautifully on the finish.