Description
This Mediterranean Lamb Meatballs recipe features juicy, flavorful lamb meatballs seasoned with fresh herbs and spices, pan-cooked to perfection for a quick and satisfying main course. Perfect as a dinner option served with tzatziki, pita bread, or rice.
Ingredients
Scale
Meatballs
- 1 pound ground lamb
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 3 cloves garlic, minced
- 1/4 cup onion, finely grated
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
Instructions
- Prep the breadcrumb mixture: In a large bowl, combine the breadcrumbs and milk and let them soak for 1 minute until softened, ensuring the meatballs will be tender.
- Mix the meatball ingredients: Add the ground lamb, egg, minced garlic, grated onion, parsley, mint, cumin, coriander, paprika, salt, and pepper to the soaked breadcrumbs. Gently mix until just combined; avoid overworking the mixture to keep the meatballs tender.
- Shape the meatballs: Form the mixture into 1 1/2-inch meatballs, ensuring they are uniform in size for even cooking.
- Cook the meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook for 8 to 10 minutes, turning occasionally, until browned on all sides and cooked through.
- Rest and serve: Remove the meatballs from the skillet and let them rest for 2 minutes before serving to allow juices to redistribute. Serve with tzatziki, pita bread, or over rice.
Notes
- For extra flavor, add a pinch of cinnamon or allspice to the meat mixture.
- If preferred, bake the meatballs in a preheated oven at 400°F for 18 to 20 minutes instead of pan-frying.
- These meatballs pair perfectly with tzatziki sauce, pita bread, or served over rice for a wholesome meal.
