Wednesday 13 December 2017

Spicy lamb meat balls

Spicy lamb meat balls
Spicy lamb meat balls

Lamb meatballs are always popular and this is another very versatile dish, equally suited to ‘proper meals', for serving in small portions as a party bite, and offered with a dip, as given here.

This version was contributed to the charity cookbook ‘Zest' (Irish Hospice Foundation) by Rachel Allen. Makes 25-30 meatballs.


450g/1lb minced lamb

1 level tsp ground cumin

1 level tsp ground coriander

3 green cardamom pods

(split open and extract the seeds)

4 garlic cloves, crushed or grated

1 small egg, beaten

2 tbsp olive oil

A pinch/¼ level tsp freshly

ground black pepper

For the mint yogurt

250g/9oz thick Greek yogurt

1 level tbsp fresh/frozen mint,


Juice of half a lemon

A pinch/¼ level tsp, freshly

ground black pepper


Pre-heat the oven to 230°C/ 450°F/Gas Mark 8. To make the meatballs, mix all the ingredients, except the olive oil, together. With slightly wet hands, make little balls, slightly smaller than a walnut shell — about 2cm/¾in diameter. This amount should make 25-30.

Heat the olive oil in a frying pan, add the meatballs and toss over a high heat to brown, then transfer to a roasting tin and finish in the oven. While the meatballs are cooking, blend all the mint yogurt ingredients together to make a dip. Taste for seasoning and transfer to a bowl for serving. Spike the meatballs on to cocktail sticks and arrange on a platter. Serve hot, with the dip on the side.

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