Description
These flavorful Mediterranean Lamb Meatballs are seasoned with aromatic spices like cumin, coriander, and smoked paprika, combined with fresh parsley and garlic. Perfectly pan-fried to a juicy finish, they make a versatile main course served alongside rice, in pita wraps, or with a variety of sauces such as tzatziki or yogurt-garlic dip. A simple, quick recipe offering a delicious taste of the Mediterranean and easily adaptable for gluten-free diets.
Ingredients
Scale
Meatball Mixture
- 1 pound ground lamb
- 1/4 cup breadcrumbs (use gluten-free breadcrumbs for gluten-free option)
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 2 tablespoons chopped fresh parsley
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
For Cooking
- 2 tablespoons olive oil
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground lamb, breadcrumbs, egg, minced garlic, chopped onion, fresh parsley, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Mix gently with your hands or a spoon until all ingredients are evenly combined. Avoid overworking the mixture to keep the meatballs tender.
- Form the Meatballs: Roll the mixture into small meatballs about 1 to 1 ½ inches in diameter. Ensure they are uniform in size for even cooking.
- Heat the Oil: Place a large skillet over medium heat and add 2 tablespoons of olive oil. Allow the oil to heat until shimmering but not smoking.
- Cook the Meatballs: Add the meatballs to the skillet in batches, careful not to overcrowd the pan. Cook for 8 to 10 minutes total, turning occasionally with tongs or a spatula to brown all sides evenly and cook through. The meatballs should be nicely browned and reach an internal temperature of 160°F (71°C).
- Drain Excess Oil: Transfer the cooked meatballs to a plate lined with paper towels to absorb any excess oil.
- Serve: Serve the warm lamb meatballs on their own, or with your choice of accompaniment such as rice, tucked inside pita bread, or paired with sauces like tzatziki, tomato sauce, or a yogurt-garlic dip for extra flavor.
Notes
- For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs.
- To bake instead of pan-fry, arrange meatballs on a baking sheet and cook at 400°F (200°C) for 15–20 minutes, turning once halfway through.
- These meatballs freeze well; freeze uncooked meatballs on a tray and then transfer to a freezer bag for up to 3 months.
- For added moisture, you can mix in a tablespoon of plain yogurt or grated onion to the meat mixture.
