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Brett’s Lamb Meatballs

Serves 4 (makes 20 meatballs)

Go Mediterranean with these flavorful meatballs – dip them in yogurt for an appetizer or side that’s delish!


  • 1/4 cup plus 2 tablespoons extra virgin olive oil (EVOO), divided
  • 1/2 cup onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 pound ground lamb
  • 1 slice bread, crumbled
  • 1 large egg
  • Grated peel of 1 lemon, plus wedges for serving
  • 1 teaspoon finely chopped fresh mint, plus whole leaves for garnish
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • A pinch of nutmeg
  • Salt and pepper
  • Flour, for dusting
  • Greek-style yogurt, for serving


  1. In a medium size skillet, heat 2 tablespoons of EVOO over medium heat. Add the onion and garlic and cook until softened, about 7 minutes. Let cool.
  2. In a large bowl, combine the lamb, bread, egg, lemon peel, chopped mint, coriander, cumin, cinnamon, nutmeg and cooked onion mixture; season with salt and pepper. Shape into 20 meatballs and dust with flour. Wash your hands after handling the raw meat.
  3. In a large skillet, heat the remaining 1/4 cup EVOO over medium heat. Working in batches, fry the meatballs until golden brown, 8-10 minutes. Drain on paper towels.
  4. Serve the meatballs with the mint leaves, lemon wedges and yogurt.