JUICY MEDITERRANEAN LAMB MEATBALLS

Mains & EntréesMediterranean CuisineHigh Protein
Written By Chef Gabriel G.

⏲ Prep time ⏲ Cooking time Difficulty level Portions

25 min 20 min ★★★☆☆ 12

Ingredients

Meatball mixture

•             Lamb mince — 1,200 g

•             Onion, very finely grated — 200 g

•             Garlic, minced — 15 g

•             Fresh parsley, chopped — 25 g

•             Fresh mint, chopped — 12 g

•             Fresh coriander, chopped — 15 g

•             Ground cumin — 6 g

•             Ground coriander — 4 g

•             Smoked paprika — 4 g

•             Lemon zest — 4 g

•             Fine salt — 18 g

•             Black pepper — 4 g

•             Breadcrumbs — 120 g

•             Eggs — 100 g (≈2 medium)

•             Olive oil (mixed into the meat) — 20 g

For shaping & cooking

•             Olive oil for pan‑searing or brushing — 30 g

Optional yoghurt‑tahini dip

•             Greek yoghurt — 250 g

•             Tahini — 40 g

•             Lemon juice — 15 g

•             Garlic, grated — 3 g

•             Salt — 2 g

Cooking instructions

1. Prepare the mixture

  • Combine lamb, grated onion, garlic, herbs, spices, lemon zest, salt, pepper, breadcrumbs, eggs, and olive oil.

  • Mix gently until just combined — overmixing makes meatballs dense.

  • Chill 20 minutes to firm up and hydrate the breadcrumbs.

2. Shape

  • Roll into meatballs about 40–45 g each (you’ll get ~26–28 meatballs).

3. Cook

Pan‑sear:

  • Heat a film of olive oil in a pan.

  • Sear meatballs 6–8 minutes, turning to brown all sides.

  • Lower heat and cook 3–4 minutes more until done.

Oven option:

  • Bake at 200°C for 15–18 minutes, brushing lightly with oil.

4. Serve

  • Scatter with extra herbs and a squeeze of lemon.

  • Serve with yoghurt‑tahini dip or a simple tomato sauce.

Chef ’s Notes

•             Grated onion keeps the meatballs juicy without adding chunks.

•             Mint + parsley + coriander give a distinctly Mediterranean aroma — don’t skip the trio.

•             Breadcrumbs help bind and retain moisture; panko gives a lighter texture.

•             Resting the mixture is essential for tenderness.

•             For extra richness, add 40 g finely chopped pistachios.

•             Serving ideas: lemon rice, couscous, roasted peppers, or a Greek salad.

•             Make‑ahead friendly: meatballs can be shaped and chilled up to 24 hours before cooking.

Chef Gabriel G.

Chef Gabriel G. is a culinary professional with over 25 years of experience in professional kitchens, bringing deep expertise from restaurants, hotels, and culinary training environments. Throughout his career, he has dedicated himself not only to cooking but also to sharing knowledge, developing menus, and mentoring the next generation of culinary professionals. His approach combines classical culinary foundations with modern techniques, focusing on precision, quality ingredients, and efficient kitchen practices.

Over the past two and a half decades, Chef Gabriel G. has worked in a variety of demanding culinary environments, including restaurants, hotel kitchens, and professional culinary operations. These experiences have given him a strong understanding of kitchen management, workflow optimization, and high-level food production.

He has been involved in menu creation and implementation, ensuring that dishes are not only flavorful but also operationally efficient and consistent in quality. His work has helped kitchens improve organization, maintain high standards, and deliver memorable dining experiences.

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