Description
A flavorful Mediterranean lamb meatballs recipe, perfectly spiced with cumin, coriander, and smoked paprika. These easy-to-make meatballs are tender, juicy, and best cooked stovetop in a skillet. Serve them warm with tzatziki, hummus, or over rice or flatbread for a delicious main course.
Ingredients
Scale
Meatballs
- 1 pound ground lamb
- 1/4 cup breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking
- 1 tablespoon olive oil (for cooking)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground lamb, breadcrumbs, egg, minced garlic, chopped parsley, ground cumin, ground coriander, smoked paprika, chili flakes (if using), salt, and black pepper. Mix gently with your hands until just combined, being careful not to overmix to keep the meatballs tender.
- Form Meatballs: Shape the mixture into small meatballs approximately 1 to 1.5 inches in diameter, ensuring consistent size for even cooking.
- Heat the Skillet: Place a large skillet over medium heat and add 1 tablespoon olive oil. Allow the oil to heat until shimmering but not smoking.
- Cook Meatballs: Add the meatballs to the skillet in a single layer, cooking in batches if necessary to avoid overcrowding. Cook for 8 to 10 minutes, turning occasionally to brown all sides evenly, until the meatballs are cooked through and no longer pink in the center.
- Drain and Serve: Remove the cooked meatballs from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve warm with tzatziki, hummus, or over rice or flatbread accompanied by a side salad.
Notes
- For a lighter version, bake the meatballs at 400°F (200°C) for 15–18 minutes instead of frying.
- Meatballs freeze well when stored raw or cooked for up to 2 months, making them convenient for meal prep.
- To enhance the Mediterranean flavor, try adding fresh mint or dill to the meatball mixture.
