Equipment
* optional
Ingredients
Meat Base
- 500 g ground lamb, chilled
- 1 egg, beaten
- 40 g panko breadcrumbs
Aromatics & Spices
- 3 garlic, minced
- 6 g ground cumin
- ½ onion, grated or finely minced
- 15 g fresh parsley, finely chopped
- 5 g salt
- 2 g black pepper
- 15 ml olive oil
Nutrition (per serving)
Method
Prepare the aromatics: grate the onion directly into the mixing bowl (to catch the juices), mince the garlic, and chop the parsley.
Add the ground lamb, beaten egg, panko breadcrumbs, cumin, salt, pepper, and chopped parsley to the bowl with the onion and garlic.
Gently mix the ingredients with your hands until just combined. Do not overwork the meat, or the meatballs will become tough.
Form the mixture into approximately 20 balls (about the size of a golf ball). If you have time, chill them in the refrigerator for 15 minutes to help them hold their shape.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the meatballs in a single layer, ensuring they are not crowded (cook in batches if necessary).
Sear the meatballs for 6-8 minutes, turning occasionally, until browned on all sides and cooked through. The internal temperature should reach at least 71°C (160°F).
Transfer the cooked meatballs to a plate lined with paper towels to drain excess fat before serving.
Chef's Notes
- Grating the onion instead of chopping it allows it to melt into the meat, providing moisture and preventing raw onion crunch in the quick-cooking meatball.
- For a gluten-free version, substitute the panko with almond flour or crushed gluten-free crackers.
- Serve these with a cool cucumber yogurt sauce (tzatziki) and warm pita bread to balance the richness of the lamb.
- If the mixture feels too sticky to roll, wet your hands with cold water or a little oil.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 3 months — Freeze raw or cooked. If raw, flash freeze on a tray before bagging.
Reheating: Reheat in a 175°C oven for 10-15 minutes or simmer in sauce until hot.
