Lamb Meatballs

My family adores these juicy baked lamb meatballs. They are packed with flavor and bake up in minutes. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 14

Total Time 19

Servings servings

Calories 78kcal

Author Arman Liew

Ingredients

1 pound ground lamb
1 small red onion finely chopped
3 cloves garlic minced
2 teaspoons parsley finely chopped
1 cup panko breadcrumbs
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon oregano dried
1/2 teaspoon dill
1/4 teaspoon mint optional
1 small lemon zest grated
1 large egg

Instructions

Preheat the oven to 200C/400F.
In a bowl mix together meat, onion, garlic, breadcrumbs, spices, and egg. Use your hands to combine well. Leave the mixture for 5 minutes aside.
Divide the mixture into 20 small balls and place them on a baking tray lined with baking paper.
Turn the broiler in the oven and place the baking tray on the highest rack. Bake for 7 minutes, then flip the balls on the other side and bake for another 7 minutes until browned and cooked through (or reaching an internal temperature of 165F).

Video

Notes

TO STORE: Store leftovers in an airtight container in the fridge for 3-4 days.

TO FREEZE: Let the meatballs cool completely, place them in a freezer bag, and freeze for up to 6 months.

TO REHEAT: Microwave the meatballs for 45 seconds or until warm, or reheat them in a non-stick skillet over medium heat. Add a splash of water and cover the pot with the lid so they steam.

Nutrition