Ingredients
- Ground Lamb: The heart of our meatballs, providing rich, savory flavor. Opt for lamb with a decent fat content (around 15-20%) for juicier meatballs.
- Onion: Finely diced, it adds sweetness and depth, forming the aromatic base of the meatballs.
- Garlic: Minced garlic is crucial for that pungent, unmistakable Mediterranean zest. Fresh is always best for maximum flavor.
- Fresh Parsley: Chopped parsley brings a bright, herbaceous freshness that cuts through the richness of the lamb.
- Fresh Mint: A signature Mediterranean herb, mint adds a cooling, slightly sweet, and incredibly aromatic dimension.
- Dried Oregano: Earthy and robust, oregano is a cornerstone of Mediterranean cooking, lending warmth and complexity.
- Ground Cumin: Warm and slightly smoky, cumin adds a touch of exotic spice, enhancing the overall flavor profile.
- Ground Coriander: Citrusy and slightly sweet, coriander complements cumin beautifully, adding another layer of aromatic spice.
- Red Pepper Flakes (Optional): For a gentle kick of heat, red pepper flakes add a subtle warmth without overpowering the other flavors.
- Egg: Acts as a binder, helping the meatballs hold their shape and adding moisture.
- Breadcrumbs: Help to create a lighter, more tender meatball texture. Use panko for extra crispiness or regular breadcrumbs for a softer result.
- Olive Oil: The quintessential Mediterranean fat, used for cooking and adding richness and flavor. Extra virgin olive oil is recommended for its superior taste.
- Salt and Black Pepper: Essential seasonings to enhance all the flavors. Use sea salt or kosher salt for the best taste.
Instructions
- Prepare the Aromatic Base: Start by finely dicing the onion and mincing the garlic. The smaller the pieces, the more evenly they will distribute throughout the meatball mixture and cook through.
- Sauté the Aromatics (Optional but Recommended): Heat about a tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Sautéing the onion and garlic mellows their raw bite and enhances their sweetness, contributing to a more nuanced flavor in the meatballs. Allow the sautéed mixture to cool slightly before proceeding.
- Combine the Meatball Ingredients: In a large mixing bowl, gently combine the ground lamb, sautéed onion and garlic (if using), fresh parsley, fresh mint, dried oregano, ground cumin, ground coriander, red pepper flakes (if using), egg, and breadcrumbs. Season generously with salt and freshly ground black pepper.
- Mix Gently, Don’t Overwork: Use your hands to gently mix all the ingredients together until just combined. The key here is not to overmix. Overmixing can lead to tough meatballs. Mix just until everything is evenly distributed.
- Test for Seasoning (Optional but Recommended): Before forming all the meatballs, you can test the seasoning. Take a small spoonful of the mixture and cook it in a skillet until cooked through. Taste it and adjust the seasoning in the main mixture as needed. This step allows you to perfect the flavor before committing to cooking all the meatballs.
- Form the Meatballs: Using your hands or a tablespoon or a small ice cream scoop for uniformity, form the meat mixture into meatballs. Aim for meatballs that are about 1.5 to 2 inches in diameter. Wet your hands lightly with water to prevent the meat mixture from sticking. You should get approximately 20-24 meatballs from this recipe, depending on the size you make.
- Choose Your Cooking Method: Baking or Pan-Frying:
- Baking (Healthier Option): Preheat your oven to 400°F (200°C). Place the meatballs on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through and lightly browned. Baking is a healthier method as it requires less added oil and allows the meatballs to cook evenly.
- Pan-Frying (Crispier Exterior): Heat about 2-3 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the meatballs to the skillet in batches, being careful not to overcrowd the pan. Cook for about 8-10 minutes, turning them occasionally, until they are browned on all sides and cooked through. Pan-frying creates a delicious crispy exterior while keeping the inside juicy.
- Ensure Meatballs are Cooked Through: Regardless of the cooking method, ensure the meatballs are cooked through. The internal temperature should reach 165°F (74°C). You can check this with a meat thermometer. The juices should run clear when pierced with a fork or knife.
- Serve and Enjoy: Once cooked, remove the meatballs from the oven or skillet. They are now ready to be served! They are fantastic on their own, with a dipping sauce, or as part of a larger Mediterranean meal. See the “How to Serve” section for delicious serving suggestions.
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Protein: 30g