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Spiced Lamb Meatballs

These Spiced Lamb Meatballs are a delightful embodiment of Mediterranean flavors, bringing together the rich, savory essence of finely minced lamb with a harmonious blend of aromatic spices. Traditionally enjoyed in Greek cuisine, these meatballs are not just a dish but a celebration of communal dining, often served during festive occasions or family gatherings. The use of smoked paprika, allspice, and a hint of cinnamon adds depth and warmth, making them irresistibly flavorful. Paired with fresh parsley, they offer a burst of color and freshness, enhancing the overall tasting experience. Serve these golden, crispy meatballs hot, and watch them disappear in no time!

Starter | Greek | Dairy-Free | Egg-Free | Nut-Free | Shellfish-Free | Soy-Free | Meatball | Pan-Fried Meat Dish | Baking Dish | Frying Pan | Mixing Bowl | Garlic | Lamb | Parsley | Pan-Frying | Family Gathering | Festive | Weeknight
Time to complete

Prep

15min

Cook

15min

Wait

30min

Total

1h

Ingredients (Approximately 20 meatballs)

Meatball Mixture

  • 600 g lamb mince (from the thigh, finely ground twice)
  • 2 medium onions, grated
  • 2 cloves garlic, minced
  • ⅓ cup (35 g) barley rusks, finely crushed
  • 3 tablespoons olive oil
  • ½ teaspoon smoked paprika
  • ⅓ teaspoon allspice
  • ⅓ teaspoon cayenne pepper
  • ⅓ teaspoon ground cinnamon
  • ½ cup (15 g) fresh parsley, finely chopped
  • 1 tablespoon salt
  • freshly ground black pepper

For Frying

  • olive oil, for frying
Nutrition Information (per 100g)
  • Calories: 235
  • Fat: 16
  • Protein: 18
  • Carbohydrates: 5
  • Fiber: 0.5
Directions

Preparation of Meatball Mixture

  • 1. In a large mixing bowl, combine the ground lamb, grated onions, minced garlic, crushed barley rusks, olive oil, smoked paprika, allspice, cayenne pepper, ground cinnamon, chopped parsley, salt, and freshly ground black pepper.

Mixing the Ingredients

  • 2. Thoroughly knead the mixture with your hands, occasionally wetting your hands to keep the mixture fluffy and prevent sticking.

Shaping the Meatballs

  • 3. Shape the mixture into walnut-sized meatballs.

Chilling the Meatballs

  • 4. Place the meatballs in a greased baking dish, cover, and refrigerate for approximately 30 minutes.

Frying the Meatballs

  • 5. In a large non-stick skillet, heat 2 cm of olive oil over medium-high heat.

Cooking the Meatballs

  • 6. Fry the meatballs in batches for 6-7 minutes, turning until they are golden brown and crispy.

Draining and Serving

  • 7. Drain the meatballs on paper towels and serve hot.
Cookix's Secrets

Cooking Methods

  • Bake the meatballs at 200°C (400°F) for 20 minutes for a healthier cooking method.

Flavor Enhancements

  • Add a teaspoon of lemon zest for a refreshing twist.

Freshness

  • Use fresh herbs for the best flavor.

Healthier Alternatives

  • Substitute lamb with ground turkey or chicken for a leaner option.

Meat Selection

  • For a richer flavor, use a mix of lamb and beef.

Serving Suggestions

  • Serve alongside a tzatziki sauce for dipping.

Spice Adjustment

  • Adjust the level of cayenne pepper based on your heat preference.