Ingredients
Equipment
Method
- Prepare the Meat Mixture: In a large mixing bowl, combine the ground lamb, minced garlic, cumin, coriander, cinnamon, parsley, breadcrumbs, egg, salt, and pepper. Mix gently using your hands until all the ingredients are well combined. Be careful not to overmix the meat to ensure the meatballs stay tender.
- Form the Meatballs: Using your hands, scoop out small portions of the meat mixture and roll them into meatballs about 1 inch in diameter. This size will help the meatballs cook evenly.
- Cook the Meatballs: Pan-frying: Heat a tablespoon of olive oil in a skillet over medium heat. Add the meatballs in batches, cooking them for 4-5 minutes on each side until golden brown and fully cooked (internal temperature of 160°F/71°C).
- Baking: Preheat the oven to 375°F (190°C). Arrange the meatballs on a baking sheet and bake for 20-25 minutes, or until browned on the outside and cooked through.
- Serve: Serve the meatballs with your favorite sides, such as Greek salad, hummus, pita bread, or rice. Optionally, drizzle with a yogurt sauce or garnish with additional parsley for a fresh touch.
Notes
Freezing: You can freeze both cooked and uncooked meatballs for later use. If freezing uncooked meatballs, arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be stored in the freezer for up to 3 months.
Spicy Option: For a spicy kick, add red pepper flakes or a teaspoon of harissa to the meat mixture.
Low-Carb Version: Substitute breadcrumbs with almond flour for a low-carb alternative.
Resting Time: Let the meatballs rest for 5 minutes after cooking to help retain their moisture.
