Lamb and Honey Meatballs
Infused with the warm, aromatic spices of cumin, coriander, and cinnamon, these Lamb and Honey Meatballs are a flavorful twist on a classic comfort food. Ground lamb forms the hearty base, while a touch of honey adds a subtle sweetness that perfectly balances the savory spices. Seared until golden brown and then oven-baked to juicy perfection, these meatballs are tender, fragrant, and bursting with Middle Eastern-inspired flavors. A garnish of fresh parsley and optional pomegranate seeds adds a vibrant finish, while a creamy yogurt dipping sauce elevates each bite. Ready in just 35 minutes, this easy lamb meatball recipe is perfect for weeknight dinners or elegant entertaining. Pair with rice or flatbread for a complete meal that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 500 g ground lamb
- 60 g breadcrumbs
- 1 large egg
- 2 tbsp honey
- 2 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground cinnamon
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 120 ml yogurt (optional, for serving)
- 2 tbsp pomegranate seeds (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, combine the ground lamb, breadcrumbs, egg, honey, minced garlic, ground cumin, ground coriander, ground cinnamon, salt, and black pepper.
Using clean hands, mix the ingredients until well combined, but avoid overmixing as it can make the meatballs tough.
Shape the mixture into small meatballs, about 2 tablespoons each, and place them on the prepared baking sheet. You should have approximately 20 meatballs.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Sear the meatballs in batches, cooking for about 2 minutes per side until they are golden brown. Be careful not to overcrowd the skillet.
Once seared, transfer the meatballs back to the baking sheet and place them in the preheated oven. Bake for 10-12 minutes, or until the internal temperature reaches 74°C (165°F).
Remove the meatballs from the oven and let them rest for a few minutes.
Sprinkle the meatballs with freshly chopped parsley and serve warm. For added flavor, serve with a dollop of yogurt on the side and garnish with pomegranate seeds, if desired.
Nutrition Facts
Calories |
2255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 5427 mg | 236% | |
| Total Carbohydrate | 103.5 g | 38% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 50.8 g | ||
| Protein | 145.1 g | 290% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 412 mg | 32% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2218 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
