Ingredients:
- For the meatballs:
- 1 lb ground lamb (preferably lean)
- 1/4 cup breadcrumbs (preferably whole wheat or panko)
- 1/4 cup grated Parmesan (optional, for added flavor)
- 2 cloves garlic, minced
- 1 small onion, finely chopped (or 1/4 cup finely grated onion)
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped (or 1 tbsp dried mint)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika (smoked or sweet)
- Salt and pepper to taste
- 1 large egg (to bind)
- 2 tbsp olive oil (for frying)
- For the yogurt sauce (optional but highly recommended):
- 1/2 cup Greek yogurt (plain)
- 1 tbsp tahini (optional)
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh mint or parsley for garnish
Instructions:
- Prepare the meatball mixture:
- In a large mixing bowl, combine the ground lamb, breadcrumbs, grated Parmesan, garlic, onion, parsley, mint, cumin, coriander, cinnamon, paprika, salt, and pepper.
- Add the egg and mix everything together until fully combined. You can use your hands to ensure the mixture is evenly distributed, but be careful not to overwork it, or the meatballs could become tough.
- Form the meatballs:
- With your hands, form the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get around 16-20 meatballs, depending on size.
- Cook the meatballs:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the meatballs in batches (don’t overcrowd the pan).
- Cook for about 3-4 minutes on each side until browned and cooked through, about 10-12 minutes total. If you’re making larger meatballs, you might need to reduce the heat to medium to ensure they cook through without burning on the outside. You can also cover the pan with a lid during the last few minutes of cooking to help them cook evenly.
- Make the yogurt sauce (optional but recommended):
- While the meatballs are cooking, whisk together the Greek yogurt, tahini (if using), lemon juice, garlic, olive oil, salt, and pepper in a small bowl until smooth and creamy.
- Taste and adjust the seasoning, adding more lemon juice, salt, or garlic if desired.
- Serve:
- Once the meatballs are cooked, remove them from the skillet and place them on a serving platter.
- Serve the lamb meatballs with the yogurt sauce on the side or drizzle it over the meatballs.
- Garnish with fresh mint or parsley for an extra pop of color and flavor.
Serving Suggestions:
- For a full Mediterranean meal, serve the meatballs with a side of couscous, rice pilaf, or pita bread, and a simple Greek salad (with cucumbers, tomatoes, olives, red onion, and feta).
- For a lighter option, serve with roasted vegetables, such as zucchini, eggplant, or bell peppers.
- You can also serve these meatballs as part of a mezze platter with hummus, baba ganoush, and tabbouleh.
Notes:
- Make-ahead: These meatballs can be made ahead and stored in the fridge for up to 2 days, or frozen for up to 3 months. To reheat, simply bake them in the oven or warm them up in a skillet.
- Spice level: If you like a little heat, feel free to add a pinch of red pepper flakes to the meatball mixture.
- Herbs: If you don’t have fresh mint, you can substitute dried mint or even use oregano as an alternative, though it will slightly change the flavor.
Enjoy your juicy, fragrant Mediterranean lamb meatballs!