• 2 Tbsp olive oil
  • 1 red onion, very finely chopped
  • 1 lb ground lamb
  • 3 large garlic cloves, crushed through a press
  • 2 eggs, lightly beaten
  • 1 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
  • 1 cup loosely packed fresh mint leaves, finely chopped, plus sprigs for garnish
  • 1-1/2 stp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp sea salt, plus more to taste
  • 1/2 tsp freshly ground black pepper, plus more to taste
  • lemon wedges for squeezing and for garnishing

NOTE: To save time, you can pulse onion in food processor. While sauteing onion, pulse garlic, parsley, and mint.


Lightly oil a shallow-rimmed baking sheet or jelly roll pan.

In a large skillet over medium-low heat, warm the olive oil. Add the onion and saute, stirring occasionally for about 10 minutes, or until very soft. Transfer to a large bowl to cool.

Add lamb, garlic, eggs, parsley, chopped mint, cumin, cinnamon, 1 tsp salt, and 1/2 tsp pepper to the onions. combine thoroughly with a wooden spoon or your hands.

Fry a small pinch of the mixture, taste, and adjust the seasonings with salt and pepper. Using your hands or a small scoop, form the mixture into balls the size of a walnut (for party fare) or larger (for dinner). I use a melon baller to form the perfect bite-size meatballs for dipping. Place on prepared baking sheet.

Preheat broiler. Place meatballs about 4 inches from heat, turning once with tongs, until brown and crispy on both sides, about 10 minutes total. Remove the baking sheet from the oven and transfer meatballs to a platter or chafing dish.

Just before serving, squeeze lemon juice over the meatballs and garnish with the remaining lemon wedges and mint sprigs.

NOTE: If you allow dairy in your diet, this cucumber raita is a great complement. If not, the lemon is yummy on its own.


What Are The Areas Of Your ife You WantTransformed Today?

What Are The Areas Of Your ife You Want
Transformed Today?

You have Successfully Subscribed!