Equipment
* optional
Ingredients
Meat Base
- 500 g ground lamb, chilled
- 1 egg, beaten
- 40 g panko breadcrumbs
Aromatics & Spices
- 3 garlic, minced
- 6 g ground cumin
- ½ onion, grated or finely minced
- 15 g fresh parsley, finely chopped
- 5 g salt
- 2 g black pepper
- 15 ml olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 458 kcal
- Protein
- 24 g
- Carbohydrates
- 11 g
- Fat
- 35 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 609 mg
- Saturated Fat
- 14 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 138 mg
- Potassium
- 382 mg
- Calcium
- 58 mg
- Iron
- 3.7 mg
- Magnesium
- 38 mg
- Phosphorus
- 241 mg
- Zinc
- 4.6 mg
- Vitamin A
- 37 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 1.0 mg
- Vitamin K
- 69 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 3.0 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.34 mg
- Niacin
- 7.6 mg
- Folate
- 37 mcg
- Water
- 101 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the aromatics: grate the onion directly into the mixing bowl (to catch the juices), mince the garlic, and chop the parsley.
Add the ground lamb, beaten egg, panko breadcrumbs, cumin, salt, pepper, and chopped parsley to the bowl with the onion and garlic.
Gently mix the ingredients with your hands until just combined. Do not overwork the meat, or the meatballs will become tough.
Form the mixture into approximately 20 balls (about the size of a golf ball). If you have time, chill them in the refrigerator for 15 minutes to help them hold their shape.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the meatballs in a single layer, ensuring they are not crowded (cook in batches if necessary).
Sear the meatballs for 6-8 minutes, turning occasionally, until browned on all sides and cooked through. The internal temperature should reach at least 71°C (160°F).
Transfer the cooked meatballs to a plate lined with paper towels to drain excess fat before serving.
Chef's Notes
- Grating the onion instead of chopping it allows it to melt into the meat, providing moisture and preventing raw onion crunch in the quick-cooking meatball.
- For a gluten-free version, substitute the panko with almond flour or crushed gluten-free crackers.
- Serve these with a cool cucumber yogurt sauce (tzatziki) and warm pita bread to balance the richness of the lamb.
- If the mixture feels too sticky to roll, wet your hands with cold water or a little oil.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 3 months — Freeze raw or cooked. If raw, flash freeze on a tray before bagging.
Reheating: Reheat in a 175°C oven for 10-15 minutes or simmer in sauce until hot.
Troubleshooting
Meatballs are falling apart in the pan
Cause: Mixture was too dry or handled too roughly before a crust formed
Fix: Bake them in the oven at 200°C (400°F) for 15 minutes instead of flipping them in the pan
Prevention: Ensure the egg and breadcrumbs are fully incorporated and let meatballs sear undisturbed for 1-2 minutes before turning
Cultural Context
These meatballs are inspired by Middle Eastern 'Kofta' traditions, where ground meat is heavily spiced with cumin and herbs. Lamb is the preferred protein in many of these regions due to its rich flavor and prevalence in local agriculture.
