Description
This Greek Lamb Meatballs recipe offers a savory and aromatic dish featuring ground lamb blended with fragrant herbs and spices. These meatballs are pan-fried to perfection, yielding a crispy browned exterior and juicy interior, ideal as an appetizer or main course inspired by Mediterranean flavors.
Ingredients
Meatball Mixture
- 1 cup panko bread crumbs
- 1/2 cup milk
- 2 eggs
- 1/2 cup grated red onion
- 1/4 cup chopped fresh mint
- 4 cloves fresh garlic, minced
- 2 tsp. sea salt
- 1/2 tsp. coriander
- 1/2 tsp. cumin
- 1/2 tsp. black pepper
- 1/4 tsp. paprika
- 2 lbs. ground lamb
- Vegetable oil, for frying (about 2-3 tbsp)
Instructions
- Prepare bread crumb mixture: In a large mixing bowl, combine the panko bread crumbs and milk. Let the mixture sit for at least 5 minutes until the bread crumbs absorb the milk and form a paste-like consistency.
- Combine seasonings: Add the eggs, grated red onion, minced garlic, chopped fresh mint, sea salt, coriander, cumin, black pepper, and paprika to the bread crumb mixture. Whisk everything together well to ensure even distribution and to avoid overmixing later.
- Add lamb: Add the ground lamb to the bowl and gently fold the mixture with your hands just until everything is evenly incorporated. Take care not to overwork the meat to keep the meatballs tender.
- Optional chilling step: For easier shaping and better texture, chill the meatball mixture in the refrigerator for 30 minutes, though this step is optional.
- Form meatballs: Use a medium cookie scoop to portion out one-inch meatballs onto a large sheet pan. Optionally, roll them lightly into round shapes, though this is not critical.
- Pan fry meatballs: Heat vegetable oil in a large skillet over medium-high heat. Add meatballs in batches, cooking them for 6-8 minutes total. Roll the meatballs around the skillet to brown all sides evenly. The meatballs are done when they have an internal temperature of 160°F (71°C).
Notes
- Do not overmix the meat to keep meatballs tender and not dense.
- Letting the bread crumbs soak in milk helps keep the meatballs moist.
- The optional chilling step solidifies the mixture and makes it easier to handle.
- Cook meatballs in batches to avoid crowding the skillet, which can cause steaming instead of browning.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Greek
