Spicy Lamb Meatballs
Discover the irresistible flavors of Spicy Lamb Meatballs, a bold and vibrant dish that's perfect for weeknight dinners or entertaining guests. Made with ground lamb seasoned with a blend of aromatic spices like cumin, coriander, smoked paprika, and a hint of cayenne for heat, these meatballs are packed with Mediterranean-inspired goodness. Fresh parsley, cilantro, and grated onion enhance the flavor profile, while breadcrumbs and egg create the perfect tender texture. Pan-fried to golden perfection in olive oil, these meatballs are not only quick to prepare—ready in just 35 minutes—but also incredibly versatile. Serve them as an appetizer accompanied by your favorite dipping sauce or pair them with rice, flatbread, or a crisp salad for a satisfying meal. This spicy lamb meatball recipe is sure to become a go-to favorite for lovers of bold, globally inspired cuisine!
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Recipe Information
Ingredients
- 500 grams ground lamb
- 60 grams breadcrumbs
- 1 large egg
- 0.5 medium (grated) yellow onion
- 3 minced garlic cloves
- 15 grams (chopped) fresh parsley
- 15 grams (chopped) fresh cilantro
- 2 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (for cooking) olive oil
Instructions
In a large mixing bowl, combine the ground lamb, breadcrumbs, egg, grated onion, garlic, parsley, cilantro, ground cumin, ground coriander, smoked paprika, cayenne pepper, salt, and black pepper.
Using clean hands or a spatula, mix all the ingredients until well combined but do not overmix to avoid tough meatballs.
Scoop about 1 tablespoon of the mixture and roll it into a ball using your palms. Repeat with the remaining mixture to form approximately 20 meatballs.
Heat the olive oil in a large non-stick skillet over medium heat.
Place the meatballs in the skillet in a single layer, being sure not to overcrowd the pan. Cook in batches if necessary.
Cook the meatballs for 6–8 minutes, turning occasionally to ensure they are browned evenly on all sides and cooked through (internal temperature should reach 160°F or 71°C).
Once cooked, remove the meatballs from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve hot as an appetizer with a dipping sauce, or pair with rice, flatbread, or a salad for a complete meal.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1103 mg | 48% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.9 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 565 mg | 12% | |
*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.
