Name: Mediterranean Lamb Meatballs recipe
Ingredients: Ground Lamb: The star of the show, 1.5 pounds of ground lamb provides the rich, savory base for these meatballs. Lamb has a distinct, slightly gamey flavor that pairs beautifully with Mediterranean herbs and spices. When selecting ground lamb, opt for lamb with a fat content of around 15-20%. This fat is essential for keeping the meatballs moist and flavorful during cooking. If you prefer a leaner meatball, you can use leaner ground lamb, but be mindful that they may be slightly drier. Avoid lamb that looks pale or has an off-odor, ensuring freshness for the best taste.; Breadcrumbs: To create tender and light meatballs, we use 1/2 cup of breadcrumbs. Breadcrumbs act as a binder, helping to hold the meatballs together and absorb moisture, preventing them from becoming dense or tough. Panko breadcrumbs are an excellent choice for their light and airy texture, but regular breadcrumbs also work well. For a gluten-free option, use gluten-free breadcrumbs or almond flour. Soaking the breadcrumbs in milk or broth before adding them to the meat mixture helps to further tenderize the meatballs.; Milk or Broth: Adding 1/4 cup of milk or broth to the breadcrumbs is a crucial step for moisture and tenderness. The liquid softens the breadcrumbs, creating a panade that helps to keep the meatballs moist during cooking. Milk adds richness, while broth (chicken or vegetable) adds a subtle savory depth. You can use whole milk, 2% milk, or even non-dairy milk options like almond milk or oat milk. For broth, low-sodium options are recommended to control the salt content.; Onion: Finely diced 1/2 cup of onion adds a foundational savory flavor and aromatics to the meatballs. Yellow or white onions are suitable choices. Dice the onion finely to ensure it cooks through evenly and blends seamlessly into the meatball mixture. Sautéing the onion lightly before adding it to the mixture can enhance its sweetness and mellow its raw bite, but this is optional for a quicker preparation.; Garlic: Minced 2-3 cloves of garlic are essential for that signature Mediterranean flavor. Garlic provides a pungent and aromatic base note that complements the lamb and herbs beautifully. Use fresh garlic cloves for the best flavor. Mince the garlic finely using a garlic press or by hand to ensure it distributes evenly throughout the meatballs. Roasted garlic can also be used for a sweeter, mellower garlic flavor.; Fresh Parsley: Chopped 1/4 cup of fresh parsley adds brightness, freshness, and a vibrant green color to the meatballs. Flat-leaf parsley (Italian parsley) is preferred for its robust flavor, but curly parsley can also be used. Chop the parsley finely to release its aromatic oils and ensure it blends well into the meatball mixture.; Fresh Mint: Chopped 1/4 cup of fresh mint is a key ingredient that defines the Mediterranean character of these meatballs. Mint adds a refreshing, slightly sweet, and cooling element that balances the richness of the lamb and spices. Spearmint or peppermint can be used, with spearmint being slightly milder. Chop the mint finely to release its fragrant oils and distribute it evenly.; Lemon Zest: The zest of 1 lemon provides a bright, citrusy lift that enhances all the other flavors. Lemon zest adds a subtle acidity and aromatic complexity that cuts through the richness of the lamb and spices. Use a microplane or fine grater to zest the lemon, being careful to only remove the yellow outer layer and avoid the bitter white pith underneath.; Spices: A blend of warm Mediterranean spices is crucial for depth and complexity: Ground Cumin: 1 teaspoon of ground cumin adds a warm, earthy, and slightly smoky note.; Ground Coriander: 1 teaspoon of ground coriander provides a citrusy, warm, and slightly sweet flavor that complements the cumin.; Dried Oregano: 1 teaspoon of dried oregano adds a classic Mediterranean herbaceousness and slightly peppery flavor.; Red Pepper Flakes (Optional): 1/4 teaspoon of red pepper flakes (or to taste) adds a subtle hint of heat, balancing the richness and sweetness. Omit if you prefer a milder flavor.; Egg: 1 large egg acts as a binder, helping to hold the meatball mixture together and add moisture. The egg protein coagulates during cooking, solidifying the meatballs and preventing them from crumbling.; Olive Oil: 2 tablespoons of olive oil are used for cooking the meatballs, whether pan-frying or baking. Olive oil adds richness and flavor and helps to brown the meatballs beautifully. Extra virgin olive oil is preferred for its flavor and health benefits, but regular olive oil can also be used.; Salt and Black Pepper: Essential seasonings to enhance all the flavors. Use salt and freshly ground black pepper to taste. Season the meatball mixture generously with salt and pepper to bring out the flavors of the lamb, herbs, and spices. Taste the mixture before cooking and adjust seasoning as needed.

Ingredients

- Ground Lamb: The star of the show, 1.5 pounds of ground lamb provides the rich, savory base for these meatballs. Lamb has a distinct, slightly gamey flavor that pairs beautifully with Mediterranean herbs and spices. When selecting ground lamb, opt for lamb with a fat content of around 15-20%. This fat is essential for keeping the meatballs moist and flavorful during cooking. If you prefer a leaner meatball, you can use leaner ground lamb, but be mindful that they may be slightly drier. Avoid lamb that looks pale or has an off-odor, ensuring freshness for the best taste.

- Breadcrumbs: To create tender and light meatballs, we use 1/2 cup of breadcrumbs. Breadcrumbs act as a binder, helping to hold the meatballs together and absorb moisture, preventing them from becoming dense or tough. Panko breadcrumbs are an excellent choice for their light and airy texture, but regular breadcrumbs also work well. For a gluten-free option, use gluten-free breadcrumbs or almond flour. Soaking the breadcrumbs in milk or broth before adding them to the meat mixture helps to further tenderize the meatballs.

- Milk or Broth: Adding 1/4 cup of milk or broth to the breadcrumbs is a crucial step for moisture and tenderness. The liquid softens the breadcrumbs, creating a panade that helps to keep the meatballs moist during cooking. Milk adds richness, while broth (chicken or vegetable) adds a subtle savory depth. You can use whole milk, 2% milk, or even non-dairy milk options like almond milk or oat milk. For broth, low-sodium options are recommended to control the salt content.

- Onion: Finely diced 1/2 cup of onion adds a foundational savory flavor and aromatics to the meatballs. Yellow or white onions are suitable choices. Dice the onion finely to ensure it cooks through evenly and blends seamlessly into the meatball mixture. Sautéing the onion lightly before adding it to the mixture can enhance its sweetness and mellow its raw bite, but this is optional for a quicker preparation.

- Garlic: Minced 2-3 cloves of garlic are essential for that signature Mediterranean flavor. Garlic provides a pungent and aromatic base note that complements the lamb and herbs beautifully. Use fresh garlic cloves for the best flavor. Mince the garlic finely using a garlic press or by hand to ensure it distributes evenly throughout the meatballs. Roasted garlic can also be used for a sweeter, mellower garlic flavor.

- Fresh Parsley: Chopped 1/4 cup of fresh parsley adds brightness, freshness, and a vibrant green color to the meatballs. Flat-leaf parsley (Italian parsley) is preferred for its robust flavor, but curly parsley can also be used. Chop the parsley finely to release its aromatic oils and ensure it blends well into the meatball mixture.

- Fresh Mint: Chopped 1/4 cup of fresh mint is a key ingredient that defines the Mediterranean character of these meatballs. Mint adds a refreshing, slightly sweet, and cooling element that balances the richness of the lamb and spices. Spearmint or peppermint can be used, with spearmint being slightly milder. Chop the mint finely to release its fragrant oils and distribute it evenly.

- Lemon Zest: The zest of 1 lemon provides a bright, citrusy lift that enhances all the other flavors. Lemon zest adds a subtle acidity and aromatic complexity that cuts through the richness of the lamb and spices. Use a microplane or fine grater to zest the lemon, being careful to only remove the yellow outer layer and avoid the bitter white pith underneath.

- Spices: A blend of warm Mediterranean spices is crucial for depth and complexity:
  - - Ground Cumin: 1 teaspoon of ground cumin adds a warm, earthy, and slightly smoky note.
  - - Ground Coriander: 1 teaspoon of ground coriander provides a citrusy, warm, and slightly sweet flavor that complements the cumin.
  - - Dried Oregano: 1 teaspoon of dried oregano adds a classic Mediterranean herbaceousness and slightly peppery flavor.
  - - Red Pepper Flakes (Optional): 1/4 teaspoon of red pepper flakes (or to taste) adds a subtle hint of heat, balancing the richness and sweetness. Omit if you prefer a milder flavor.

- Egg: 1 large egg acts as a binder, helping to hold the meatball mixture together and add moisture. The egg protein coagulates during cooking, solidifying the meatballs and preventing them from crumbling.

- Olive Oil: 2 tablespoons of olive oil are used for cooking the meatballs, whether pan-frying or baking. Olive oil adds richness and flavor and helps to brown the meatballs beautifully. Extra virgin olive oil is preferred for its flavor and health benefits, but regular olive oil can also be used.

- Salt and Black Pepper: Essential seasonings to enhance all the flavors. Use salt and freshly ground black pepper to taste. Season the meatball mixture generously with salt and pepper to bring out the flavors of the lamb, herbs, and spices. Taste the mixture before cooking and adjust seasoning as needed.

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Breadcrumb Mixture: In a small bowl, combine the breadcrumbs and milk or broth. Let this mixture sit for 5-10 minutes to allow the breadcrumbs to absorb the liquid and soften. This step is crucial for creating moist and tender meatballs. The softened breadcrumbs, or panade, help to bind the meatball mixture and prevent it from becoming dry.

1. Combine Meatball Ingredients: In a large mixing bowl, gently combine the ground lamb, softened breadcrumb mixture, diced onion, minced garlic, chopped parsley, chopped mint, lemon zest, ground cumin, ground coriander, dried oregano, red pepper flakes (if using), and egg. Season generously with salt and freshly ground black pepper. Use your hands to gently mix all the ingredients together until just combined. Be careful not to overmix the meatball mixture, as this can result in tough meatballs. Mix just until everything is evenly distributed.

1. Shape the Meatballs: Using your hands or a tablespoon, form the meatball mixture into 1.5-2 inch meatballs. Aim for uniform size to ensure even cooking. You can make them slightly larger or smaller depending on your preference and intended use (appetizer vs. main course). Gently roll each meatball between your palms to create a smooth, round shape. Place the shaped meatballs on a baking sheet lined with parchment paper or lightly greased.

1. Cook the Meatballs (Choose your method): You have two main cooking options: baking or pan-frying. Baking is generally healthier and easier, while pan-frying creates a crisper exterior.
  - - Baking: Preheat your oven to 400°F (200°C). Drizzle the meatballs lightly with olive oil. Bake for 20-25 minutes, or until the meatballs are cooked through and lightly browned. The internal temperature should reach 165°F (74°C). Baking is a hands-off method and results in tender and evenly cooked meatballs.
  - - Pan-Frying: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the meatballs in the skillet, working in batches if necessary to avoid overcrowding. Sear the meatballs on all sides until browned and cooked through, about 8-10 minutes total. Lower the heat to medium if they are browning too quickly before being cooked through. Pan-frying creates a delicious crispy crust on the outside of the meatballs.

1. Rest and Serve: Once the meatballs are cooked through, remove them from the oven or skillet. Let them rest for 5-10 minutes before serving. Resting allows the juices to redistribute throughout the meatballs, resulting in more tender and flavorful meatballs. While the meatballs are resting, you can prepare your serving accompaniments and garnishes. Serve the Mediterranean Lamb Meatballs hot, garnished with fresh parsley or mint, and with your favorite Mediterranean sides and sauces.

Nutrition

Serving Size: one normal portion
Calories: 280-350
Sugar: 1-2g
Sodium: 300-400mg
Fat: 15-20g
Saturated Fat: 6-8g
Unsaturated Fat: 8-12g
Carbohydrates: 8-12g
Fiber: 1-2g
Protein: 25-30g
Cholesterol: 120-150mg