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Lamb Meatballs

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In some of my other posts, you’ll find me referencing weather to how I like to cook – if it’s the dead of winter, I love using the slow cooker, making heartier, warming dishes. Technically, where I am, it’s still the dead of winter but, we have had some beautiful sunshine that is reminiscent of spring – so much so, even the rose bushes are starting to bud again!

So in the spirits of the forthcoming spring, I’ve made these yummy lamb meatballs with fresh herbs, straight out of the garden, fresh home-grown lemons and a few spices for a little zing. Serve with our beetroot hummus recipe, or a gluten free cous cous – our first recipe test was the photo that no doubt brought you here, with a big dollop of colurful beetroot hummus and grilled coconut yoghurt flatbread and it was such a success, we’re doing it again!



500g lamb mince
1 bunch parsley (approx. 1 c, loosely packed)
2 tbsp. lemon juice
1 small brown onion
salt and pepper, to season
1 tbsp. cumin
1 tsp. garam masala, crushed coriander seed and paprika
2 garlic cloves
1 small egg


Roughly chop the onion and add to the jug of a food processor, add the parsley, lemon juice, spices and peeled garlic.
Pulse until finely chopped.
Add the mince to a mixing bowl, season well and add the onion and parsley mixture.
Stir well, add the egg and combine again until all ingredients are mixed through the lamb.
Form meatballs (makes approx. 18-20 depending on your size), place them on a clean plate or chopping board, cover and refrigerate 30 minutes prior to cooking.
To oven bake the meatballs, preheat the oven to 180C (fan forced) and bake for 30-35 minutes, turning half way, until completely cooked through.
To grill, heat BBQ or grill to medium, thread the meatballs onto skewers (this makes it easier for turning) and cook for approximately 7-10 minutes - until cooked through.
Serve immediately.