Lamb meatballs
These lamb meatballs, seasoned with aromatic spices and fresh herbs, are pan-fried to perfection and served with a refreshing tzatziki sauce. This dish makes a fantastic appetizer or main course for any gathering.
Cook time 20 min
Prep time 30 min
Ingredients:
2 slices white bread1 lb lamb mince
1 onion
1/4 cup fresh parsley
1 egg
1 tsp dried oregano
2 tsp ground cumin
1 short spray cooking spray oil
1 cup greek yogurt
1/2 cucumber
1 tbsp lemon juice
Lamb meatballs are a delicious and flavorful dish that combines the rich taste of lamb with aromatic spices and fresh herbs. They're perfect for a family dinner, a get-together with friends, or as an appetizer for a special occasion.
Instructions:
- Tear the 2 slices of white bread into small pieces and place them in a bowl.
- Add a splash of water or milk to soften the bread, then squeeze out any excess liquid. Set aside.
- In a large mixing bowl, combine the lamb mince, finely chopped onion, fresh parsley, and the softened bread.
- Add the egg, dried oregano, and ground cumin to the mixture.
- Mix thoroughly with your hands or a spoon until all ingredients are well incorporated.
- Take small portions of the mixture and roll them into balls about the size of a walnut.
- Place the meatballs on a plate or tray.
- Heat a large non-stick frying pan over medium heat and lightly spray with cooking spray oil.
- Add the meatballs to the pan, being careful not to overcrowd them. Cook in batches if necessary.
- Fry the meatballs for about 10-12 minutes, turning occasionally, until they are golden brown and cooked through. Internal temperature should reach 160°F (71°C).
- While the meatballs are cooking, prepare the tzatziki sauce.
- In a bowl, combine the Greek yogurt, grated cucumber (make sure it is well drained), and lemon juice.
- Season with salt and pepper to taste.
- Mix well and set aside.
- Once the meatballs are cooked, transfer them to a serving platter.
- Serve warm with a side of tzatziki sauce.
Enjoy these savory lamb meatballs with a refreshing yogurt-cucumber dip. This recipe not only delivers a burst of Mediterranean flavors but also offers a nutritious and satisfying meal that’s easy to prepare.
Lamb meatballs FAQ:
Cook the meatballs for about 10-12 minutes over medium heat. Turn them occasionally until they are golden brown and reach an internal temperature of 160°F (71°C).
Yes, you can substitute lamb mince with ground beef, pork, or chicken. Adjust seasoning accordingly, as the flavors will differ slightly among meats.
Store leftover lamb meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
A large non-stick frying pan is recommended to prevent sticking and ensure even cooking. You can also use a cast-iron skillet if preferred.
The meatballs are done when they are golden brown on the outside and reach an internal temperature of 160°F (71°C). You can check this using a meat thermometer.
Tips:
- For best results, use fresh lamb mince to achieve the ideal texture and flavor.
- Grate the onion finely so it blends seamlessly into the meat mixture, adding moisture and flavor.
- If you don't have white bread, you can substitute with any bread of your choice. Remove the crusts for a smoother consistency.
- Let the mixture rest for a few minutes before forming the meatballs. This helps the ingredients meld together better.
- Use a tablespoon or a small ice cream scoop to ensure your meatballs are evenly sized.
- If you prefer a spicier kick, add a pinch of red pepper flakes or a small amount of finely diced fresh chili.
- Make sure to preheat your pan and use a light spray of cooking oil to prevent the meatballs from sticking.
- For a gluten-free option, replace the bread with gluten-free bread or breadcrumbs.
- Serve the meatballs warm with the yogurt-cucumber dip on the side, or over a bed of rice or salad for a complete meal.
Nutrition per serving
8 ServingsCalories 240kcal
Protein 14g
Carbohydrates 9g
Fiber 1.08g
Sugar 3.23g
Fat 16g
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