Crispy Lamb Meatballs Recipe
Introduction
Crispy Lamb Meatballs are a flavorful and satisfying dish perfect for any meal. With a blend of aromatic spices and a crispy exterior, these meatballs are both easy to make and delicious to eat. Whether baked or fried, they make a great appetizer or main course.
Ingredients
- 1 lb ground lamb
- 1/2 cup breadcrumbs (preferably panko for extra crispiness)
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg (beaten)
- Olive oil (for frying or drizzling)
Instructions
- Step 1: If baking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, combine the ground lamb, breadcrumbs, grated Parmesan, chopped parsley, minced garlic, ground cumin, ground coriander, smoked paprika, salt, black pepper, and the beaten egg. Mix gently until just combined to keep the meatballs tender.
- Step 3: Shape the mixture into meatballs about 1 to 1.5 inches in diameter using your hands. Place them on a plate or baking sheet.
- Step 4: To cook the meatballs, you have two options:
- Baking: Place the meatballs on the prepared baking sheet and drizzle with olive oil. Bake for 20-25 minutes until browned and cooked through.
- Frying: Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Cook the meatballs in batches, about 4-5 minutes on each side, until golden brown and cooked through. Drain on paper towels.
- Step 5: Serve the crispy lamb meatballs warm, garnished with extra parsley if desired. Enjoy with your favorite sauce, dip, or over rice or pasta.
Tips & Variations
- Use panko breadcrumbs for a crispier exterior.
- For extra flavor, add a pinch of chili flakes or fresh mint to the mixture.
- Serve with tzatziki or a yogurt-based sauce for a refreshing contrast.
- Try baking the meatballs on a wire rack over the baking sheet to let excess fat drip away and keep them crispier.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven until warmed through to keep the exterior crispy. You can also freeze cooked meatballs for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of meat?
Yes, ground beef, veal, or a mix of meats can be used instead of lamb for a milder flavor. Adjust seasoning as needed to suit your taste.
How do I prevent meatballs from falling apart?
Be careful not to overmix the ingredients; mix until just combined. Using an egg and breadcrumbs helps bind the mixture, keeping the meatballs intact during cooking.
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Crispy Lamb Meatballs Recipe
- Total Time: 35 minutes
- Yield: 4 servings (about 16–20 meatballs) 1x
Description
These Crispy Lamb Meatballs are packed with bold Mediterranean flavors, featuring ground lamb combined with aromatic spices, fresh herbs, and Parmesan cheese. They can be baked or pan-fried to achieve a perfectly tender and crispy texture. Ideal as an appetizer or main dish, these meatballs pair wonderfully with sauces, dips, or over rice and pasta.
Ingredients
Meatball Mixture
- 1 lb ground lamb
- 1/2 cup breadcrumbs (preferably panko for extra crispiness)
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg (beaten)
For Cooking
- Olive oil (for frying or drizzling)
Instructions
- Preheat Oven (if baking): Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and even cooking.
- Prepare the Meatball Mixture: In a large bowl, combine ground lamb, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, ground cumin, ground coriander, smoked paprika, salt, black pepper, and beaten egg. Mix gently until just combined to keep the meatballs tender and moist.
- Shape the Meatballs: Using your hands, form the mixture into 1 to 1.5-inch meatballs. Arrange them on a plate or baking sheet to prepare for cooking.
- Cook the Meatballs: Option 1 – Baking: Place the meatballs on the prepared baking sheet, drizzle lightly with olive oil. Bake in the preheated oven for 20-25 minutes until golden brown and cooked through.
Option 2 – Frying: Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Add meatballs in batches without overcrowding the pan. Fry for 4-5 minutes on each side until crispy, golden, and cooked through. Drain on paper towels. - Serve: Serve warm garnished with extra chopped parsley if desired. These meatballs are delicious on their own or accompanied by your favorite dipping sauce, with rice, or pasta.
Notes
- Do not overmix the meatball mixture to ensure tender meatballs.
- Panko breadcrumbs are recommended for extra crispiness.
- Meatballs can be stored in the refrigerator for up to 2 days or frozen for up to 1 month.
- Adjust spices according to your taste preferences.
- If frying, ensure oil is hot enough to get a crispy exterior without overcooking the inside.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Frying
- Cuisine: Mediterranean
Keywords: lamb meatballs, crispy meatballs, Mediterranean meatballs, baked meatballs, fried meatballs, ground lamb recipe, easy meatball recipe
