Lamb Meatballs with Garlic and Cumin
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
314 kcal
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Course
Main Course
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Cuisine
Greek
Lamb Meatballs with Garlic and Cumin
Description
This recipe blends ground lamb with fresh garlic, cumin, onion powder, black pepper, kosher salt, and chopped cilantro, incorporating Greek yogurt to add moisture and tenderness. The mixture is portioned evenly and shaped into meatballs.
The meatballs are cooked in olive oil over medium-high heat to brown all sides, then briefly steamed in the skillet with added water and a lid to ensure they cook completely without drying out. The resulting texture combines a lightly caramelized crust with a juicy interior flavored by aromatic spices and fresh herbs.
They can be served immediately as a flavorful snack, appetizer, or part of a meal. Pairing with a yogurt dill sauce, tzatziki, or tahini can complement the spices and add creaminess. Leftovers can be refrigerated and gently reheated or frozen for longer storage.
Handling the meat mixture gently when mixing and forming the meatballs helps keep them light rather than dense. Baking is an alternative cooking method but pan-frying develops more crust flavor.
Ingredients
- 1 pound lamb 85/15, ground
- 2 tablespoons Greek yogurt
- 1 tablespoon garlic minced, fresh
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon cumin ground
- ½ cup cilantro chopped
- 2 tablespoons olive oil extra-virgin, for frying
Instructions
- In a medium bowl, combine the ground lamb, Greek yogurt, garlic, kosher salt, black pepper, onion powder, ground cumin, and cilantro.
- Using a 1.5-tablespoon scoop, measure out even portions of the mixture onto a plate. I usually end up with 16 meatballs. With wet hands for easier handling, shape each portion into a round meatball.
- Heat the olive oil in a large (12-inch) lidded skillet over medium-high heat until it shimmers and becomes fragrant, for about 2 minutes.
- Add the meatballs in a single layer and cook them, turning frequently, until golden brown, for about 5 minutes. If the oil becomes too hot, lower the heat to medium.
- Add ¼ cup of water to the bottom of the skillet. Cover with the lid and cook the meatballs until they are cooked through, about 2-3 more minutes.
- Using a slotted spoon, remove the meatballs from the skillet to a serving plate. Serve immediately.
Notes
- For a quick sauce, mix Greek yogurt with dill, garlic, and salt to serve alongside the meatballs.
- Handle the meat mixture lightly to keep meatballs tender and avoid dense texture.
- Baking is possible as an alternative; spray meatballs with olive oil and bake at 400°F for about 15 minutes.
- Avocado oil can replace olive oil for frying if desired.
- Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat gently at medium-low power.
- Freeze meatballs for up to three months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 4meatballs | |
| Calories | 314kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 21g | 42% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Sodium | 365mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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