Minted Lamb Meatballs
Love meatballs, but in the mood for something new? Try out these lamb meatballs seasoned with mint sauce for a quick and easy recipe.
Servings 4 Servings
Calories 732kcal
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.