spiced lamb meatballs
Member recipe

spiced lamb meatballs

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 4

lots of flavour and i,d make again

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • Minty cucumber yoghurt
  • 10cm(4in) piece cucumber
  • 250g greek yoghurt
  • 2 tbsp chopped fresh mint
  • salt
  • Meatballs
  • 2 onions,peeled and chopped
  • 3 cloves garlic
  • 2 tsp ground cumihn
  • 1 tsp ground coriander
  • pinch cayenne pepper
  • pinch ground allspice
  • 500g pack lamb mince
  • 2 tbsp chopped fresh coriander
  • grated zest 1/2 lemon
  • 2 tbsp olive oil
  • 680g jar passatta
  • 1 small cinnamon stick
  • 1 tsp caster sugar
  • salt and freshly ground black pepper


    1. make the mint yoghurt first:finely chop the cucumber,sprinkle with a little salt and place in a seive over a bowl for 10mins. pat the cucumber dry with kitchen paper,mix together with the yoghurt and mint, cover and chill.
    2. preheat the oven to 200c/gas 6.add 2 cloves of garlic and one onion in a food processor with the cumin,coriander,cayenne and allspice.add the lamb,coiander,zest and season well.process again until well combined.roll the lamb mixture into walnut-sized balls,cover and set aside.
    3. make the tomato sauce: peel and finely chop the remaining onion and garlic. heat 1 tbsp olive oil in a saute pan, cook the onion and garlic until just beginning to turn golden at the edges. add the passatta,cinnamon stick,caster sugar and season.bring to the boil,reduce the heat and simmer gently for 10 mins.
    4. heat 1 tbsp olive oil in a large frying pan and add half the meatballs.cook over a medium-high heat until brown all over,remove from the pan with a slotted spoon and repeat with the rest.
    5. add the meatballs to the tomato sauce and cook on the middle shelf for 30mins.
    6. serve with cous cous or rice.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.