Lemony Lamb Meatballs

Gone are the days when our imagination for using mince stopped at spag bol, chilli or lasagne and fortunately mince on toast has not taken off.  While, with the exception of the latter, those are all delicious dishes, the number of recipes using mince has rocketed with flavour influences from all over the world.  Mince is so brilliantly versatile and can be dressed up or down depending on the occasion.  These fragrant meatballs are perfect for entertaining on a budget.  Serve with flatbreads, a grain salad and dips as part of a meze-style feast.



  • 100g stale white bread, blitzed to crumbs
  • 100ml milk
  • 600g lamb mince
  • 2 lemons, zested
  • 2 garlic cloves, crushed
  • 1 tbsp ground cumin
  • ¼ tsp ground cloves
  • small bunch coriander, stalks finely chopped and leaves picked
  • 2 tbsp olive oil
  • 250ml natural yogurt
  • ½ pomegranate, seeds removed



  1. Put the breadcrumbs in a bowl and add the milk. Leave for 5 mins, or until the milk has been absorbed. Add the lamb, lemon zest, garlic, spices, coriander stalks and plenty of seasoning. Mix everything well with your hands, then shape into meatballs, it should make about 30. Cover and chill the meatballs for at least 30 mins, or up to 24 hrs.
  2. Heat the oil in a large frying pan, or two smaller ones. Cook the meatballs for 8-10 mins, rolling them around the pan until nicely browned on all sides and cooked through. To serve, arrange the meatballs on a platter. If the yogurt is quite thick, add a drop of water or lemon juice. Drizzle it over the meatballs, then scatter the pomegranate seeds and coriander leaves on top.

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