Get ready to fall in love with these juicy Meatballs With Lamb that are absolutely bursting with flavour! And just when you think it couldn’t get any better, there’s a cool, creamy mint yogurt sauce perfect for dipping or drizzling—simply irresistible!
It should be no secret by now – I’m Italian and, like most Italians, I’m (very) proud of it. And, also like most Italians, I LOVE meatballs, ok?!?! In all ways, shapes, sizes, forms, and kinds. Whether we’re talkin’ Italian meatballs, Asian meatballs, or these lamb meatballs with a Middle Eastern flair, I don’t discriminate!
To me, meatballs make the perfect snack or meal any time of day! You can basically put anything in ’em, use whatever kind of ground meat you want as the base, and play around with the size depending on whether you prefer to serve them up as an addicting appetizer or a delicious lunch or dinner.
And these lamb meatballs? Oh, they’re on a whole different level! The blend of spices are just an out-of-this-world pairing and the mint yogurt sauce? Don’t even get me started! It takes all of 5 minutes to make, adds the perfect fresh and cool element, and brings everything together in the most delicious way. You’ll be tempted to put it on everything—trust me, it’s that good! Find the mint yogurt sauce recipe HERE.
So whether you’re a lifelong meatball lover like me or just looking to spice things up in the kitchen, this recipe is a must-try. These lamb meatballs are guaranteed to impress with their bold flavours and irresistible sauce. Trust me, once you take a bite, there’s no going back—you’ll be making these bad boys on repeat!
INGREDIENTS YOU’LL NEED TO MAKE MEATBALLS WITH LAMB
These easy to make lamb meatballs are a delicious fusion of Middle Eastern flavours, made with aromatic spices and fresh herbs that pack a serious punch. Perfectly juicy and tender, they’re sure to become a favourite at your table! Let’s discuss exactly what you’ll need to make them in a little bit more detail down below:
- Ground Lamb: The star of the show! Lamb has a rich, slightly gamey flavoir that pairs perfectly with bold spices. If you don’t like lamb or don’t have any on hand, you can use a different kind of ground meat here. Ground beef is always a good option while ground turkey, chicken, or pork will also work.
- Garam Masala: This warm spice blend adds a complex depth of flavour with notes of cinnamon, cloves, and cumin. it gives the meatballs a distinct Middle Eastern flavour and pairs perfect with the ground lamb.
- Cumin: Earthy and aromatic, cumin brings a warm, slightly nutty flavour that pairs perfectly with lamb.
- Paprika: Adds a mild, sweet heat and a beautiful color to the meatballs, enhancing both flavour and visual appeal. Try using smoked paprika for a more smoky robust flavour.
- Garlic: Brings out the savory essence of the lamb, adding an extra base layer of flavour. I used fresh minced garlic for these meatballs with lamb. However, you can use garlic powder instead if you prefer or if that’s all you have on hand. Use 1/2 a teaspoon instead of the 2 fresh cloves.
- Fresh Mint and Parsley: Brighten up the meatballs, balancing the richness of the lamb with a refreshing, vibrant touch. Fresh herbs really do make all of the difference in this meatball recipe.
- Dill: Adds a distinctive, slightly tangy flavour that enhances the freshness of the other herbs and complements the lamb nicely. I didn’t have any fresh dill on hand but dried dill worked just as good!
- Almond Flour: A keto-friendly alternative to breadcrumbs that helps bind the meatballs while keeping them tender and moist. If you’re not following a strict Keto Diet, feel free to use regular flour or breadcrumbs instead.
- Parmesan Cheese: Adds a savory, umami kick and helps bind the meatballs, ensuring they stay tender and flavourful.
- Salt and Pepper: Simple but essential, these seasonings enhance all the flavours and make the meatballs shine.
- Mint Yogurt Sauce: A creamy and refreshing blend of Greek yogurt and fresh mint, this sauce adds a cool, tangy contrast to the rich flavours of the lamb meatballs. Enhanced with lemon juice and garlic, it’s perfect for drizzling or dipping and comes together in just a few minutes! Find the full recipe for the mint yogurt sauce HERE.
- Olive Oil: For frying. You can use a different oil (such as avocado or coconut) instead, if you prefer.
HOW TO MAKE LAMB MEATBALLS (KEY TIPS)
You can find full instructions for how to make these delicious meatballs with lamb in the recipe card down below, but here are a few quick tips to keep in mind:
- Use fresh herbs. For the best flavour, use fresh mint and parsley in the meatballs and the sauce. Fresh herbs brighten the dish and enhance the overall taste.
- Mix ingredients thoroughly. Ensure all the spices, herbs, and cheese are evenly mixed with the lamb. This ensures each meatball has a consistent flavour and texture. However, be sure not to overwork the meat mixture or you’ll end up with dry and tough meatballs!
- Make sure all of your meatballs are relatively equal in size. This ensures even cooking and consistent size, making your meatballs look and taste great every time. EXTRA TIP: For uniformly sized meatballs, use a cookie scoop or a small ice cream scoop to portion out the mixture.
- Use a non-stick skillet for best results. A non-stick skillet or a well-seasoned cast iron pan helps prevent the meatballs from sticking and makes flipping them easier.
- Preheat your skillet. Make sure your pan is hot, hot, hot before adding the meatballs. A well-heated pan ensures a nice sear and helps lock in the flavours. EXTRA TIP: You can easily check if your pan is hot enough by flicking some water on to it. If it sizzles, start cooking!
- Don’t overcrowd the pan and work in batches if you have to. This helps the meatballs cook evenly and develop a nicely seared exterior.
- Brown evenly. Turn the meatballs occasionally to ensure they brown evenly on all sides. This adds flavour and gives them a delicious, crispy exterior.
- Check for doneness. Use a meat thermometer to ensure the meatballs reach an internal temperature of 160°F (71°C). This ensures they’re fully cooked and safe to eat.
- Allow the meatballs to rest for a few minutes after cooking. This helps the juices redistribute and results in more flavourful and tender meatballs.
- Adjust the thickness of the sauce. If the mint yogurt sauce is too thin, you can thicken it by adding a bit more Greek yogurt or a small amount of almond flour. Conversely, if it’s too thick, a splash of lemon juice or water can help adjust the consistency. You can either serve the lamb meatballs with the mint yogurt sauce on the side for dipping. Or you can drizzle it right on top of the meatballs before serving!
- Adjust seasonings. Taste and adjust the seasoning of the meatballs and the mint yogurt sauce as needed. Add more salt, pepper, or spices to match your flavour preferences. EXTRA TIP: To ensure your meatballs are perfectly seasoned, cook a small piece of the meat mixture in a pan before forming and cooking the full batch. This quick taste test allows you to adjust the seasoning, so your meatballs are full of flavour and just right before it’s too late.
FREQUENTLY ASKED QUESTIONS
When making meatballs, avoid over mixing the meat mixture, as it can result in tough, dense meatballs rather than tender and juicy ones. Also, don’t skip the seasoning—proper seasoning is crucial for flavour, so make sure to taste and adjust as needed. Additionally, avoid overcrowding the pan when cooking; this can cause the meatballs to steam rather than brown, resulting in less flavour and a less appealing texture. Lastly, be cautious with cooking times and temperatures; undercooking can leave them raw inside, while overcooking can make them dry and hard.
No, lamb meatballs should not be pink in the center when fully cooked. The internal temperature of the meatballs should reach 160°F (71°C) to ensure they are safe to eat. If lamb meatballs are still pink, it indicates that they might not be fully cooked, and it’s essential to cook them until they are no longer pink and have reached the proper temperature. Always use a meat thermometer to verify doneness and ensure that your meatballs are both safe and delicious.
Cooked lamb meatballs typically last in the fridge for about 3 to 4 days when stored in an airtight container. To ensure freshness and safety, make sure they are cooled to room temperature before refrigerating and reheated thoroughly before eating. If you need to store them for a longer period, consider freezing them, where they can last up to 3 months.
Yes, you certainly can reheat lamb meatballs! To ensure they remain juicy and flavourful, reheat them in the oven or air fryer at 350°F (175°C) for about 10-15 minutes, or until they reach an internal temperature of 165°F (74°C). Alternatively, you can reheat them on the stovetop in a skillet over medium heat, turning occasionally to heat them evenly. Be sure to cover the skillet with a lid to retain moisture. Reheating in the microwave is also an option, but it may result in a slightly drier texture.
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MEATBALLS WITH LAMB
Ingredients
- 1 pound Ground Lamb
- 1/4 cup Almond Flour
- 1/4 cup Parmesan Cheese grated
- 2 cloves Garlic minced
- 1/4 cup Fresh Parsley finely chopped
- 2 tbsp Fresh Mint finely chopped
- 1 tsp Dried Dill (or 1 tbsp fresh)
- 1 tsp Cumin
- 1 tsp Garam Masala
- 1/2 tsp Paprika
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 tbsp Olive or Avocado Oil for frying
- Mint Yogurt Sauce for drizzling or dipping
Instructions
- Make the mint yogurt sauce (recipe linked above) and set it in the fridge until ready to use.
- In a large bowl, add the ground lamb, almond flour, Parmesan cheese, minced garlic, parsley, mint, dill, cumin, coriander, smoked paprika, salt, and black pepper.
- Mix until all ingredients are well incorporated.
- Form the mixture into small meatballs, about 1 inch in diameter. You should get around 17-20 meatballs.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs, making sure not to overcrowd the pan. Cook in batches if necessary.
- Sear the meatballs on all sides until they are browned and cooked through, about 8-10 minutes. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).
- Serve the lamb meatballs hot with the mint yogurt sauce on the side or drizzled on top. Garnish with additional fresh herbs if desired.
Video
Notes
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