Mediterranean Lamb Meatballs are tender, flavorful meatballs made with a blend of lamb and Mediterranean-inspired ingredients like garlic, herbs, and spices. These meatballs are perfect for serving as an appetizer, in a pita or wrap, or over a bed of couscous or rice. Here’s how to make them:
Ingredients:
For the Meatballs:
- Ground lamb: 500g
- Breadcrumbs: 1/2 cup (or you can use crushed pita or crackers for a more authentic touch)
- Egg: 1 large
- Garlic: 3 cloves, minced
- Fresh parsley: 2 tablespoons, finely chopped
- Fresh mint: 2 tablespoons, finely chopped
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Ground paprika: 1 teaspoon (preferably smoked)
- Lemon zest: 1 teaspoon
- Olive oil: 1 tablespoon (for the mixture and for frying)
- Salt and pepper: to taste
For the Yogurt Sauce:
- Plain Greek yogurt: 1 cup
- Garlic: 1 clove, minced
- Lemon juice: 1 tablespoon
- Olive oil: 1 tablespoon
- Fresh dill or mint: 1 tablespoon, finely chopped (optional)
- Salt and pepper: to taste
Instructions:
- Prepare the meatball mixture:
- In a large bowl, combine the ground lamb, breadcrumbs, egg, minced garlic, parsley, mint, cumin, coriander, cinnamon, paprika, lemon zest, olive oil, salt, and pepper.
- Mix everything together thoroughly with your hands until well combined. If the mixture feels too wet, add a little more breadcrumbs to help bind it.
- Once mixed, form the lamb mixture into small meatballs, about 1–1.5 inches in diameter.
- Cook the meatballs:
- Heat a tablespoon of olive oil in a large skillet over medium-high heat.
- Add the meatballs in batches (don’t overcrowd the pan) and cook for about 8–10 minutes, turning occasionally, until they are browned on all sides and cooked through. The internal temperature should reach 70°C (160°F).
- Alternatively, you can bake the meatballs at 180°C (350°F) for about 20–25 minutes, turning halfway through, until they are golden and cooked through.
- Prepare the yogurt sauce:
- While the meatballs are cooking, combine the Greek yogurt, minced garlic, lemon juice, olive oil, dill or mint (if using), salt, and pepper in a small bowl. Stir until smooth and well combined. Adjust the seasoning to taste.
- Serve:
- Once the meatballs are ready, remove them from the skillet and place them on a serving platter.
- Serve the Mediterranean lamb meatballs with the yogurt sauce on the side, garnished with extra fresh herbs, if desired.
- For a more complete meal, serve the meatballs with couscous, rice, pita bread, or a fresh Greek salad.
Serving Suggestions:
- These Mediterranean Lamb Meatballs can be served as part of a mezze platter with hummus, baba ganoush, olives, and roasted vegetables.
- They also pair wonderfully with a fresh cucumber and tomato salad or wrapped in warm pita with fresh greens, tomatoes, and the yogurt sauce.
Enjoy the bold, aromatic flavors of these Mediterranean-inspired meatballs!
