Savory Lamb Meatballs (Print View)

Tender lamb blended with herbs and spices, perfect for a flavorful Mediterranean dish.

# What You'll Need:

→ 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 (use gluten-free if needed)

→ For Frying & Serving

13 - 2 tbsp olive oil
14 - Lemon wedges, for serving
15 - Fresh parsley, for garnish

# Step-by-Step Directions:

01 - In a large bowl, mix ground lamb, onion, garlic, parsley, mint, cumin, coriander, smoked paprika, black pepper, salt, egg, and breadcrumbs gently until just combined; avoid overmixing.
02 - Shape the mixture into 16 evenly sized meatballs, approximately 1.5 inches in diameter, using damp hands.
03 - Warm olive oil in a large skillet over medium heat.
04 - Place meatballs in the skillet in batches without overcrowding; fry, turning occasionally, until browned on all sides and cooked through, about 8 to 10 minutes per batch.
05 - Transfer meatballs to a plate lined with paper towels to remove excess oil.
06 - Serve warm, garnished with fresh parsley and lemon wedges.

# Expert Suggestions:

01 -
  • They're ready in under 45 minutes, making weeknight dinners feel special without the stress
  • Ground lamb has this incredible richness that makes even simple seasoning taste restaurant-quality
  • The fresh herbs and warming spices create a flavor profile that feels both exotic and comfortingly familiar
  • They work beautifully as appetizers for a crowd or nestled into a simple salad for a quick dinner
02 -
  • The temperature of your oil matters more than you'd think—too cool and they steam instead of brown, too hot and they burn outside while staying raw inside. Medium heat is your friend.
  • Don't press down on the meatballs while they cook. I learned this the hard way. Let them sit undisturbed for a minute before turning, so they develop that golden crust.
  • Damp hands really do make shaping easier. This small trick changed everything for me.
03 -
  • Form the meatballs just before cooking. If you make them too far ahead, they can become dense and lose their tender texture.
  • A squeeze of fresh lemon right before serving brightens the whole dish and cuts through the richness of the lamb in the best way possible.

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