Lamb Meatballs (Quick & Easy) (Page 2 ) | September 18, 2023

Annonce:

This lamb meatball recipe uses a mixture of ground lamb meat, aromatics, seasonings, and a binding agent. Here are some ideas to personalize your meatballs by altering or adding new ingredients.

Substitute lamb: If you don’t have ground lamb, substitute the lamb with ground beef or ground chicken. Keep in mind, the flavor will change based on the type of meat you use.
Adjust the spices: These meatballs are typically made with a spice blend of salt, black pepper, and ground cumin. Instead of cumin, use dried rosemary or dried thyme. For a spicy kick, add cayenne pepper or red pepper flakes to the meatballs. For a slightly different herby taste, use fresh cilantro instead of parsley.
Alter the binding agent: In this recipe, the egg is the main binding agent used to keep the meatball together. Optionally, add 1/2 cup of breadcrumbs (panko is great) to the meatball mixture.

Tips for the Best Lamb Meatballs

Lamb meatballs may be incredibly simple to make, but what is a recipe without a few good hacks to make it even easier?

Mix ingredients well: Make sure to mix ingredients very well so the meatballs hold together when baked.
Avoid skipping the egg: The egg is a vital part in ensuring the meatballs bind together and don’t fall apart.
Use a cookie scoop: For easy shaping and to help make equal sized meatballs, use a cookie scoop. Here’s our favorite cookie scoop set. (I use the smallest scoop from this set.)
Wet your hands: Wet hands with warm water or oil for easier meatball shaping. The moisture prevents the meat from sticking to your hands.
Mince the parsley well: To avoid large chunks of herbs in the meatballs, mince the parsley into tiny pieces.