Love meatballs but fancy something a bit different? These minted lamb meatballs use mint sauce, for a super simple recipe. Serve in pita bread with rice or salad instead of the usual pasta for a fun family dinner.
Minted lamb is such a classic flavour combination. Whether burgers, a stew or meatballs, the flavours are just perfect together.
These minted lamb meatballs use a massive cheat in the form of mint sauce.
It’s easy; you might already have mint sauce in the fridge, and it means that you don’t even need an egg to bind it all together.
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
These meatballs with mint sauce are a fantastic alternative to beef or pork meatballs, and served with yoghurt mint sauce, pita bread, rice and salad, they make a really fun family dinner that’s perfect for warmer evenings.
Ingredients for Lamb and Mint Meatballs
When I make this minted lamb meatballs recipe, I use:
White Bread – I use this to make breadcrumbs.
Mint Sauce
Red Onion
Garlic
Cumin
Paprika
Greek Yoghurt
What Spices are in Minted Lamb Meatballs?
Just a bit of paprika and cumin with the mint.
Can You Use Fresh Mint?
You can use fresh mint, but you’ll need to add an egg to bind the meatballs.
I just think mint sauce is easy and convenient. It’s a bit of a cheat, but I’m okay with that!
Do Lamb and Mint Meatballs Need an Egg to Bind Them?
No.
My minted lamb meatballs are not perfectly neat and tidy. They change as they cook and look a bit messy.
But the mint sauce helps them to hold together without the addition of an egg. I like to use as few ingredients as possible.
If you do want a neat little, perfectly round ball, add an egg!
Do You Have to Make Breadcrumbs?
No, you can use store-bought breadcrumbs.
But I like my bread to stay a bit coarse and uneven. Some lumps are good for keeping the meatballs nice and moist and delicious.
It is just preference, though, by all means, use store-bought if you prefer, just as a straight swap.
Can You Make Fine Breadcrumbs?
Yes. I love the texture and taste of the coarser lumps.
But if you prefer fine, even breadcrumbs in your meatballs, either use store-bought or blitz them in a food processor.
How to Make Minted Lamb Meatballs – Step-by-Step
This recipe for minted lamb meatballs is super simple. You can get the full quantities and instructions in the recipe card at the bottom of this post, too.
Step One – Preparing the Breadcrumbs
For my breadcrumbs, I first bake my bread at about 100 degrees C (fan-assisted) for around 20 minutes. This dries the bread so that you can rub it into crumbs with your fingers.
A few lumps are fine, but if you prefer a finer texture, you can use a food processor.
Then, I add the mint sauce and mix it so that the crumbs are coated in mint sauce. A bit like a minty panade but not as soggy.
Do this first and leave it to soak for at least 10 minutes before adding it to the meat.
Step Two
Dice the onions as tiny as you can. Again, a few lumps are fine and add to the texture, but try to dice them fairly small.
Step Three
Preheat the oven to 180 degrees C (fan-assisted) and lightly oil a large baking tray with either cooking spray or olive oil.
Step Four
Place the lamb mince, breadcrumbs, onions, garlic, cumin and paprika in a large mixing bowl with a good pinch of salt and pepper.
Step Five
Use your hands to mix it all, making sure the onions, spices and breadcrumbs are fairly evenly distributed through the lamb.
Step Six
Use your hands to roll the mixture into 18-20 even balls and place them on the baking tray, leaving a little space between them.
Step Seven
Bake in the oven for around 20 minutes. I recommend chopping one of the larger balls in half to check that the middle is brown and piping hot before serving.
Step Eight
I also mix 3 heaped tablespoons of Greek Yoghurt with one tablespoon of mint sauce in a small bowl. This is great to drizzle over the meatballs in pitas or on the plate.
How to Serve Lamb and Mint Meatballs
Traditionally, we eat meatballs with spaghetti and a tomato sauce of some kind.
But while I love all of the pasta recipes, I found the idea of that a bit odd with minted lamb meatballs. That might just be me, though. By all means, serve with pasta and sauce if you prefer!
Instead, I serve my meatballs on pita bread, with a mint yoghurt dip and some salad. Simple, tasty, and just really nice!
What Do You Serve with Minted Lamb Meatballs?
I serve my minted lamb meatballs with veggie rice and salad and my easy lamb meatball sauce. You could serve it with things like chips, coleslaw, wedges, or anything you’d usually serve a burger with.
Making a Simple Yoghurt and Mint Sauce
Lamb meatballs with mint yoghurt sauce are awesome. You can serve it without a yoghurt mint sauce, but it’s super easy and tasty. It’s also lovely with chicken.
Mix three tablespoons of Greek Yoghurt with one tablespoon of mint sauce.
Minted Lamb Meatballs
Ingredients
- Cooking Spray or Olive Oil
- 3 Slices White Bread
- 5 Tablespoons Mint Sauce
- 475 g Lamb Mince
- ½ Red Onion (Finely Diced)
- 2 Cloves Garlic (Crushed)
- 1 Teaspoon Cumin
- 1 Teaspoon Paprika
- Pinch Salt and pepper
To Serve:
- 3 Tablespoons Greek Yoghurt
- 1 Tablespoon Mint Sauce
- 4 Pita Breads
- Salad
Instructions
- Place the bread in the oven and bake at 100 degrees C (Fan-Assisted) for about 20 minutes.
- Rip the baked bread into small chunks and use your fingers to rub it into crumbs (a few lumps are fine).
- Add the mint sauce and stir well.
- Leave for at least 10 minutes.
- Preheat the oven to 180 degrees C (fan-assisted) and lightly oil a large baking tray.
- Place the lamb mince, onion, garlic, cumin, paprika, soaked breadcrumbs and a good pinch of salt and pepper in a large mixing bowl.
- Use your hands to mix thoroughly, until the onion and minty breadcrumbs are evenly distributed.
- Roll into 18-20 even balls and place them on the baking tray, leaving a little space around each ball.
- Bake in the oven for 20 minutes, until the centre is cooked and piping hot (I cut the biggest one in half to check).
- To make a yoghurt mint sauce, mix 3 tablespoons of yoghurt and 1 tablespoon of mint in a small bowl, taste and add more mint if desired.
- Serve the meatballs hot on pita bread, with mint sauce and salad.
Notes
- Serve with rice, chips, wedges, or other sides of your choice.
- You can also use a food processor to blitz breadcrumbs or use 100g store-bought crumbs.
- I don’t use an egg to bind my meatballs, the mint sauce is enough. But it does mean that they aren’t perfectly round and do come apart a little.
- See the post above for more tips and advice.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
They look absolutely delicious. On my “to try” list.