Lebanese Lamb Meatballs
Infused with the vibrant flavors of the Middle East, these Lebanese Lamb Meatballs are a true culinary delight. Juicy ground lamb is mixed with an aromatic blend of spices, including cumin, cinnamon, and allspice, and brightened with fresh parsley and mint. Formed into bite-sized balls, they're pan-seared to golden perfection, creating a crispy exterior while remaining tender inside. Paired with a creamy tahini yogurt sauce, enriched with a touch of lemon for a tangy contrast, these flavorful meatballs are perfect as an appetizer, a main dish, or even a standout addition to a mezze platter. Ready in just 35 minutes, this easy yet exquisite recipe is ideal for weeknight dinners or festive gatherings. Garnish with fresh herbs, and serve warm for a crowd-pleasing dish packed with authentic Lebanese flavor.
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 1 medium Yellow onion, finely grated
- 2 cloves Garlic cloves, minced
- 3 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh mint, chopped
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground allspice
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Breadcrumbs
- 1 Egg, beaten
- 2 tablespoons Olive oil
- 1 cup Yogurt, plain
- 2 tablespoons Tahini
- 1 tablespoon Lemon juice
- 2 tablespoons Water
- 2 tablespoons Fresh mint or parsley, for garnish
Instructions
In a large mixing bowl, combine the ground lamb, grated onion, minced garlic, parsley, mint, cumin, cinnamon, allspice, paprika, salt, black pepper, breadcrumbs, and the beaten egg.
Mix the ingredients thoroughly with clean hands or a spoon until fully incorporated.
Form the mixture into small meatballs, about the size of a golf ball, and place them on a plate or tray.
Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer, being careful not to overcrowd the pan.
Cook the meatballs for about 6-8 minutes, turning occasionally, until they are golden brown on the outside and cooked through. Work in batches if necessary.
While the meatballs cook, prepare the tahini yogurt sauce. In a small bowl, whisk together the yogurt, tahini, lemon juice, and water until smooth. Adjust the consistency by adding more water if needed, and season with a pinch of salt if desired.
Once the meatballs are cooked, transfer them to a serving platter. Drizzle the tahini yogurt sauce over the meatballs or serve it on the side for dipping.
Garnish with additional chopped parsley or mint, and serve warm.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1069 mg | 46% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.2 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 709 mg | 55% | |
| Iron | 2682.2 mg | 14901% | |
| Potassium | 707 mg | 15% | |
*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.
