This lamb meatball recipe is one of my absolute favorites because it’s a perfect blend of spices and herbs that takes me on a culinary adventure with every bite. Plus, the combination of lamb and Parmesan creates such a rich and savory taste, it feels like gourmet comfort food that I can easily whip up whenever I want!
I adore cooking dishes with wonderful flavors, and these lamb meatballs are a great instance of that. They are made with ground lamb, fresh parsley, and a good bit of Parmesan cheese.
These too are flavorful ingredients. Yet, my fondness for them has less to do with the dishes themselves and more with the reasons I cook them.
I enjoy the delicate, swirling fragrances of garlic and cumin, the more straightforward aroma of bread toasting in a pan, and the heartiness of ground lamb.
Ingredients
Lamb, when used in the form of ground meat, is rich in protein and provides the savory and juicy foundation for many dishes.
Breadcrumbs: Provide structure and texture to bind the meatballs.
Parsley that is fresh: Delivers a lively, herbal taste and is rich in vitamin C.
Garlic: Intensifies the fragrance with its sharp, earthy flavor.
Parmesan cheese: Imparts umami with a slight, nutty saltiness.
Egg: Combines parts, constitutes a substance with lots of protein, and a tender texture.
Imparts warm, earthy tones with antioxidant properties—ground cumin.
Olive oil: Delivers deep taste and beneficial monounsaturated fats.
Ingredient Quantities
- 1 pound ground lamb
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
Instructions
1. Set your oven to 400°F (200°C).
2. In a mixing bowl of large size, mix together the ground lamb, breadcrumbs, parsley, garlic, Parmesan cheese, and egg.
3. Combine the following with the lamb mixture: ground cumin, ground coriander, salt, black pepper, and red pepper flakes.
4. With your hands or a spatula, mix everything together well until all the ingredients are thoroughly incorporated.
5. Form the blend into tiny meatballs, around 1 inch across.
6. In a large, oven-safe skillet, warm the olive oil over a medium flame.
7. To brown the meatballs, add them to the skillet in batches. Cook each batch for about 5 minutes, turning to brown on all sides.
8. When they are browned, move all the meatballs to the skillet and place the skillet in the oven that has been preheated.
9. Cook the meatballs in the oven for 10-12 minutes, or until they are cooked through.
10. Take the meatballs out of the oven and allow them to sit for a couple of minutes before serving.
Relish the exquisite taste of your delectable lamb meatballs!
Equipment Needed
1. Oven
2. Large mixing bowl
3. Measuring cups
4. Measuring spoons
5. Garlic press or knife and cutting board
6. Cheese grater
7. Spoon or spatula
8. Baking sheet (optional, if used for assembling meatballs)
9. Large oven-safe skillet
10. Stove burner
11. Tongs or slotted spoon
12. Plate or tray for resting meatballs
FAQ
- Can I substitute the ground lamb with another type of meat?You can use ground turkey or ground beef, but the flavor will be different.
- Can I make these meatballs gluten-free?Certainly, use gluten-free breadcrumbs or almond flour instead of the breadcrumbs.
- How can I make these meatballs spicier?Add a pinch of cayenne pepper or increase the quantity of red pepper flakes.
- What’s the best way to cook the meatballs?For a crisp exterior, pan-frying in olive oil is recommended, but you can also bake them. Baking hints at a different cooking method for achieving a particular texture. When you think about baking, you might think about your oven at home. The oven preheats to 375°F (190°C), and the little dough balls bake for about 20 minutes.
- Can I freeze the meatballs?Certainly! Here is an alternate version of your text, maintaining the structure and formatting of the source material:
Yes, cooked meatballs can be frozen. Place them on a baking sheet and put the baking sheet in the freezer. Once the meatballs are frozen, transfer them to a freezer bag. You can reheat the meatballs in an oven or on a stovetop.
- What can I serve with lamb meatballs?Accompany them with tzatziki sauce, pita bread, or atop a pile of couscous or rice.
Substitutions and Variations
If you do not have bread crumbs, here’s how to make substitutions: Use 1/4 cup of crushed oats or almond flour for a gluten-free option.
Fresh parsley: Substitute 1/4 cup of freshly chopped cilantro or 1 tablespoon of dried parsley for fresh parsley.
Feta cheese or nutritional yeast (for a dairy-free option): 1/4 cup
Egg: Replace with 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Use this mixture as a binder.
Cumin: Substitute 1 teaspoon of ground paprika or ground caraway seeds.
Pro Tips
1. Chill the Mixture: Before forming the meatballs, chill the lamb mixture in the refrigerator for about 30 minutes. This can help the meatballs hold their shape better during cooking.
2. Uniform Size: Use a cookie scoop or measuring spoon to ensure all meatballs are uniform in size. This helps them cook evenly, ensuring consistent texture and flavor.
3. Flavor Infusion: For more intense flavor, let the mixed ingredients sit covered in the fridge for a couple of hours or overnight, allowing the spices and herbs to infuse into the meat.
4. Brown Well: Focus on browning the meatballs well during the stovetop step. This creates a flavorful crust, which enhances the overall taste and adds a lovely texture.
5. Sauce Pairing: Consider serving the meatballs with a complementary sauce, such as tzatziki or a mint yogurt sauce, to accentuate the flavors and add a refreshing element to the dish.
Lamb Meatballs Recipe
My favorite Lamb Meatballs Recipe
Equipment Needed:
1. Oven
2. Large mixing bowl
3. Measuring cups
4. Measuring spoons
5. Garlic press or knife and cutting board
6. Cheese grater
7. Spoon or spatula
8. Baking sheet (optional, if used for assembling meatballs)
9. Large oven-safe skillet
10. Stove burner
11. Tongs or slotted spoon
12. Plate or tray for resting meatballs
Ingredients:
- 1 pound ground lamb
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
Instructions:
1. Set your oven to 400°F (200°C).
2. In a mixing bowl of large size, mix together the ground lamb, breadcrumbs, parsley, garlic, Parmesan cheese, and egg.
3. Combine the following with the lamb mixture: ground cumin, ground coriander, salt, black pepper, and red pepper flakes.
4. With your hands or a spatula, mix everything together well until all the ingredients are thoroughly incorporated.
5. Form the blend into tiny meatballs, around 1 inch across.
6. In a large, oven-safe skillet, warm the olive oil over a medium flame.
7. To brown the meatballs, add them to the skillet in batches. Cook each batch for about 5 minutes, turning to brown on all sides.
8. When they are browned, move all the meatballs to the skillet and place the skillet in the oven that has been preheated.
9. Cook the meatballs in the oven for 10-12 minutes, or until they are cooked through.
10. Take the meatballs out of the oven and allow them to sit for a couple of minutes before serving.
Relish the exquisite taste of your delectable lamb meatballs!
