Free recipe
Herbed Lamb Meatballs
Built around ground lamb and breadcrumbs -- the method starts by in a bowl.
This Mediterranean herbed lamb meatballs builds its flavor from ground lamb, breadcrumbs and egg, and comes together in about 55 minutes with medium-level technique. The method starts by in a bowl.
Worth the 55 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around ground lamb, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 lb (450 g) ground lamb
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp chopped mint
- 2 tbsp chopped parsley
- 1 tsp ground cumin
- 1 can (14 oz) crushed tomatoes
- 2 tbsp olive oil, yogurt to serve, salt and pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
In a bowl, gently mix the lamb, breadcrumbs, egg, garlic, mint, parsley, cumin, 1 teaspoon salt, and pepper - mix just until combined, as overworking makes tough meatballs.
With wet hands, roll the mixture into small balls (about 20).
Heat the olive oil in a pan over medium-high heat and brown the meatballs on all sides, about 5 minutes. They do not need to be cooked through yet.
Pour in the crushed tomatoes with a splash of water and season with salt.
Lower the heat, cover, and simmer 15 minutes until the meatballs are cooked through and the sauce is thick.
Taste the sauce and adjust the seasoning.
Serve with a spoon of yogurt, extra mint, and warm bread or rice.
The step worth not rushing: In a bowl, gently mix the lamb, breadcrumbs, egg, garlic, mint, parsley, cumin, 1 teaspoon salt, and pepper - mix just until combined, as overworking makes tough meatballs.
