Delicious Lamb Meatball Recipe

Delicious Lamb Meatball Recipe

Do you want to learn about the lamb meatball recipe! It is to be highlighted that meatball is basically known as the dense texture of ground meats. It would probably be best to cook in the mixture of the lean ground beef and fattier ground pork or veal.

It is all together mixed with the moist breadcrumbs, as well as herbs, cheese, and a small amount of the egg to bind the concoction together. In order to make this dish super delicious, you can make it mix with the marinara sauce and served with a giant bowl of spaghetti.

Although this lamb meatball is much famous in Pakistan, it is high in demand in international countries too! It is massively served in the Italian restaurants across America. It is maximum found in the weddings as the cuisine dish. 

The only reason for the high popularity of this dish has been in respect with the meat effect spice in it that makes every single person to be mouth-watering for it. So if you have still not try this tasty and delicious recipe then without wasting any time put this amazing dish in your house parties right now!

Lamb Meatball Recipe


  • 1-1/2 oz. (about 1-1/2 slices) good artisan-style bread or dense white sandwich bread (like Pepperidge Farm’s Hearty White)

  • 1/2 lb. ground lamb

  • 1/4 cup finely chopped yellow onion

  • 1 large egg, lightly beaten

  • 1-1/2 Tbs. finely chopped fresh mint; more for garnish

  • 1 Tbs. finely grated Greek kefalotyri cheese or good-quality pecorino or Parmigiano-Reggiano

  • 2 cloves garlic, minced

  • 1 tsp. finely chopped fresh oregano

  • 1/2 tsp. ground cinnamon

  • Kosher or fine sea salt and freshly ground black pepper

  • 1/2 cup all-purpose flour

  • 2 to 3 cups Aliz Oil


  • Remove the bread crusts and save for testing the frying oil temperature. Put the bread slices in a small bowl and add enough water to soak the bread through (about 1/4 cup). With your hands, squeeze the water out of the bread and tear it into small pieces into a medium bowl. Add the lamb, onion, egg, mint, cheese, garlic, oregano, cinnamon, 1 tsp. salt, and 1/4 tsp. pepper to the bread and mix thoroughly. Cover and refrigerate for at least 2 hours or overnight.

  • With the palms of your hands, roll the meat mixture into 1-inch balls (about 1-1/2 tsp. per ball). Spread the flour on a baking sheet and gently roll the balls in the flour until well covered. Transfer to a plate, shaking off excess flour.

  • Pour the oil into a 12-inch skillet to a depth of 1/2 inch. Heat the oil over medium-high heat until it begins to ripple and bubbles immediately when a piece of bread crust is dipped into it. Add the meatballs in a single layer and cook, turning occasionally, until crisp and brown on all sides, 4 to 6 minutes total. Transfer the meatballs to a plate lined with paper towels and let cool slightly.

  • Arrange the meatballs on a platter, sprinkle with the remaining mint, and serve warm.

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