Lamb Meatballs
User Reviews
4.6
36 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
18 mins
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Total Time
33 mins
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Servings
16
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Calories
111 kcal
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Course
Main Course, Appetizer, Dinner
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Cuisine
Lebanese
Lamb Meatballs
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With the perfect combination of ground lamb, spices, and fresh herbs, these juicy Lebanese-inspired Lamb Meatballs are absolutely delicious and easy to make! Served with a simple yogurt mint sauce that is bursting with flavor, they can be baked in the oven or air fried!
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Ingredients
- 1 pound lamb ground
- 1 large egg
- ½ cup breadcrumbs
- ¼ cup parsley chopped
- 2 tablespoons mint chopped
- 1 medium onion grated or finely chopped
- ½ teaspoon ground allspice
- 1 teaspoon cumin ground
- ½ teaspoon ground cinnamon
- ½ teaspoon black pepper ground
- 1 teaspoon salt
Yogurt Mint Sauce
- 1 cup PLAIN yogurt
- ½ cup mint chopped, fresh
- 1 clove garlic minced
- 1 tablespoon lemon juice fresh
- salt to taste
- black pepper to taste
Instructions
- Add the plain yogurt, fresh mint, garlic, lemon juice, salt, and black pepper to a medium bowl and then whisk everything together well. Refrigerate until ready to use.
- Preheat your air fryer to 380°F (193°C).
- Add the ground lamb, egg, breadcrumbs, herbs, onion, spices, salt, and black pepper to a large bowl. Then mix all the ingredients together really well with a wooden spoon or your hands until they are fully incorporated.
- Shape the meat into 1 inch meatballs. I find it easier to use a small cookie scoop. You should get anywhere from 16 to 20 meatballs, depending on size.
- Spray your air fryer basket with cooking oil then place the meatballs in the basket in a single layer. Spray the meatballs with a bit more cooking spray.
- Air fry the meatballs for 15 to 18 minutes or until the meatballs are cooked through, at least 160°F (71°C) when checked with a digital cooking thermometer.
- Serve the meatballs with the yogurt mint sauce and enjoy!
Equipments used:
Notes
- To see if your meatballs need more salt, cook about a teaspoon of the meat mixture to taste before forming it into balls.
- You can use a small cookie scoop to portion out the meat mixture. It’s a great way to make meatballs that are all exactly the same size.
- To make sure your meatballs are fully cooked you will want to use an instant-read digital meat thermometer to ensure they have reached at least 160°F (74°C).
- Recipe yields around 16-20 meatballs.
- Test the meatballs. To see if your meatballs need more salt, cook about a teaspoon of the meat mixture to taste before forming it into balls.
- Use a cookie scoop. You can use a small cookie scoop to portion out the meat mixture. It’s a great way to make meatballs that are all exactly the same size.
- Temp the lamb meatballs. To make sure your meatballs are fully cooked you will want to use an instant-read digital meat thermometer to ensure they have reached at least 160°F (74°C).
Nutrition Information
Show Details
Serving
1meatball
Calories
111kcal
(6%)
Carbohydrates
4g
(1%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.002g
(0%)
Cholesterol
33mg
(11%)
Sodium
197mg
(8%)
Potassium
124mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
185IU
(4%)
Vitamin C
3mg
(3%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 111kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 33mg | 11% |
| Sodium | 197mg | 8% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
36 reviews
Excellent
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