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Easy Lamb Meatballs Recipe

Stick them on a sandwich, or eat them alone.
Lamb Meatballs Recipe

"These are extra juicy."

Servings: 4
Prep time: 20 minutes
Total time: 70 minutes

1 teaspoon chili flake
1 teaspoon fennel seed
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon cinnamon
1 pound ground lamb
6 cloves garlic, minced
1 large onion, diced
1 big handful parsley, chopped
2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
2 tablespoons vegetable oil


1. Toast all of the spices, then grind them in a mortar and pestle.


2. In a mixing bowl, combine ground lamb, garlic, onion, parsley, spices, and salt and pepper. Stir everything together well to incorporate. Refrigerate the mixture for 30 minutes.

3. With wet hands, pinch off golf ball-sized meatballs and rolling them into balls between your palms. Setting each ball aside on cookie sheet.

4. Refrigerate the balls until it is time to cook them (I cooked mine in braising liquid from a previous lamb meal, but they can be seared in a hot skillet coated with vegetable oil over medium-high heat).

5. Sear the meatballs until all sides are a nice deep brown color and serve them immediately.

From How-To: Make Lunch