Lebanese Lamb Meatballs
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These Lebanese lamb meatballs combine ground lamb with fresh parsley, mint, cinnamon and allspice. There’s a generous amount of herbs, which gives them a fresh flavor to balance the rich lamb.
When I made them, I shaped 13 larger meatballs rather than the 24 smaller ones in the card. Either size works, but check the center for doneness because changing the size can change the baking time.
Lebanese Lamb Meatballs at a Glance
Prep: 15 minutes
Bake: About 25 minutes
Total: About 40 minutes
Servings: 4
Yield: 24 small meatballs
Main ingredients: Lamb, parsley, mint, bread and warm spices
Why You’ll Love It
- Fresh herbs: Parsley and mint balance the flavor of lamb.
- Warm seasoning: Cinnamon and allspice add aroma without chili heat.
- Oven-baked: There’s no need to fry each meatball.
- Good for portions: Serve some now and refrigerate or freeze the rest.
Lebanese Lamb Meatballs Ingredients
The complete ingredients list and quantities are in the recipe card below.
- Ground lamb: Its fat helps the meatballs remain juicy during baking.
- Parsley: Use fresh parsley and weigh it if possible; a loosely filled handful varies.
- Mint: Fresh leaves give a brighter flavor than dried mint.
- Onion: Chop before processing so it combines evenly with the herbs.
- Bread: Remove the crust and use the stated weight.
- Cinnamon and allspice: Ground spices season the mixture evenly.
How to Make Lebanese Lamb Meatballs
The full instructions with weights and measurements are in the recipe card below.
- Process: Blend the onion and herbs first.
- Combine: Add the lamb, bread and seasoning and mix well.
- Shape: Use wet hands to form 24 similarly sized meatballs.
- Bake: Arrange on a greased sheet and check a large meatball for doneness.
Equipment
- Mixing bowl: Use if combining by hand or holding the mixture.
- Chef’s knife: Trim the bread and chop the onion.
- Cutting board: For preparing the ingredients.
- Measuring cups and spoons: Measure the spices.
A food processor gives a fine texture. You’ll also need a baking sheet and food thermometer.
Tips for the Best Lebanese Lamb Meatballs
- Wet your hands: This makes the mixture easier to shape.
- Keep sizes even: Similar meatballs cook at a similar rate.
- Check temperature: The center should reach 160°F (71°C). Browning alone isn’t a reliable check.
- Adjust for size: Larger meatballs may need longer than the listed time.
- Chop finely by hand: Without a processor, finely chop the onion and herbs for the best binding and texture.
Substitutions and Variations
- Ground beef: Beef can replace lamb, although the flavor will differ.
- More heat: Add a little cayenne or chili if you want it.
- Gluten-free: Use gluten-free bread and check the spices for cross-contact.
- Dairy-free: The meatballs contain no dairy, but check the bread and leave feta out of the accompaniments.
Serving Suggestions
I like these with pita bread, feta, hummus and salad. You can also serve them on crisp lettuce leaves. The hummus adds a creamy accompaniment without needing a separate sauce.
How to Store Lebanese Lamb Meatballs
- Refrigerate: Refrigerate promptly, covered; eat within 3 to 4 days.
- Freeze: Freeze cooked meatballs for up to 3 months for best quality.
- Reheat: Thaw in the refrigerator and reheat to 165°F (74°C). If serving cold, keep refrigerated until needed.
Lebanese Lamb Meatballs FAQs
Yes. Chop the onion and herbs very finely and combine thoroughly by hand. The texture will be coarser.
Yes. Divide the mixture evenly and allow for a different cooking time. Check the center for 160°F (71°C).
No. These meatballs use bread and the processed mixture to help bind them. Shape gently and avoid making very loose balls.
Lebanese Lamb Meatballs
Ingredients
- 1 pound ground lamb (450g)
- 1 1/2 ounces fresh parsley (about 40g)
- 10 fresh mint leaves
- 1 teaspoon salt
- 1 ounce bread (28g, crust removed)
- 3½ ounces onion (100g, chopped)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground black pepper
Method
- Preheat the oven to 350°F (175°C) and grease a baking sheet.
- Mix the onion, mint and parsley in a food processor for 30 seconds or until smooth.
- Add the rest of the ingredients and blend until well mixed.
- Divide the mixture into 24 balls using wet hands.
- Arrange them on a greased baking sheet.
- Bake for about 25 minutes, until the center of a large meatball reaches 160°F (71°C). Larger meatballs can take longer; check with a thermometer rather than relying on color.
- Drain on paper towels.
- Serve hot. If serving cold, cool promptly and refrigerate until needed.
Notes
More Recipes to Try
- Shakshuka is a different Middle Eastern-inspired meal.
- Stovetop shepherd’s pie is another idea for ground meat.
Fresh mint, parsley and warm spices give these lamb meatballs their character. Serve them with your favorite accompaniments and keep a few for lunch if you have leftovers.
