Description
Fragrant lamb meatballs seasoned with cumin, coriander, and fresh herbs, seared to perfection and served with mint for a bold and savory Middle Eastern-inspired bite.
Ingredients
Units
Scale
- 1 lb ground lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh mint
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp chili flakes (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for frying)
Instructions
- In a large bowl, combine ground lamb, onion, garlic, parsley, mint, and all spices. Mix gently until just combined—do not overmix.
- Roll into small meatballs, about 1 inch in diameter.
- Heat olive oil in a skillet over medium-high heat. Fry the meatballs in batches, turning to brown all sides evenly, about 6–8 minutes total.
- Remove from skillet and drain on paper towels if desired.
- Serve hot, garnished with additional mint leaves. Perfect alongside hummus, yogurt sauce, or warm flatbread.
Notes
- Do not overmix the meat mixture to avoid tough meatballs.
- For a leaner option, use a mix of lamb and ground beef.
- These meatballs can be baked instead of fried at 400°F (200°C) for about 15–18 minutes.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 1g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
