Lemony lamb meatballs

Lemony lamb meatballs

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(3 ratings)

Prep: 20 mins Cook: 10 mins plus chilling


Serves 6

These fragrant lamb meatballs are great for entertaining on a budget. Serve as part of a meze-style feast with flatbreads, a grain salad and dips

Nutrition and extra info

Nutrition: per serving

  • kcal334
  • fat20g
  • saturates8g
  • carbs14g
  • sugars6g
  • fibre1g
  • protein24g
  • salt0.4g
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  • 100g stale white bread, blitzed to crumbs
  • 100ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 600g lamb mince
  • 2 fat lemons, zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 garlic cloves, crushed
  • 1 tbsp ground cumin
  • ¼ tsp ground cloves
  • small bunch coriander, stalks finely chopped and leaves picked
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250ml natural yogurt
  • ½ pomegranate, seeds removed



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…


  1. Put the breadcrumbs in a bowl and add the milk. Leave for 5 mins, or until the milk has been absorbed. Add the lamb, lemon zest, garlic, spices, coriander stalks and plenty of seasoning. Mix everything well with your hands, then shape into meatballs, it should make about 30. Cover and chill the meatballs for at least 30 mins, or up to 24 hrs.

  2. Heat the oil in a large frying pan, or two smaller ones. Cook the meatballs for 8-10 mins, rolling them around the pan until nicely browned on all sides and cooked through. To serve, arrange the meatballs on a platter. If the yogurt is quite thick, add a drop of water or lemon juice. Drizzle it over the meatballs, then scatter the pomegranate seeds and coriander leaves on top.

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Comments, questions and tips

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Frantic Flapjack
28th Mar, 2017
These turned out very well and good for a midweek dinner. I did change a few things though. I used one lemon as thought 2 would be overpowering. I served the meatballs with couscous which I had stirred some chopped coriander and the pomegranate seeds into. Mixed the yogurt with some mango chutney and served on the side. Really tasty.
9th Feb, 2017
My 7 year old helped make these for dinner tonight. Very easy and tasted great. We used a whole pomegranate and everyone tucked in - served with rice
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