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Tonight I was going to make this great Algerian Salad with Lamb Meatballs, but I was out of some ingredients, so I decided to make instead some Lebanese lamb meatballs. These lamb meatballs are amazing and so fragrant and delicious. Since I didn’t have all the ingredients for my salad, I wasn’t going to take pictures of the step by step instructions to make this. However, once I saw how gorgeous these meatballs turned out, I just couldn’t help it but take some pictures of them and post them here.
You know I love a good meatball, and I’ve made my share of meatballs in my day. I’m not sure if I like these more than my Romanian meatballs, but they sure were very flavorful and delicious. I did decide to bake them instead of frying them just to save some calories, but normally meatballs are fried. When you bake them, more fat will drain out of them, but even though you may think they’ll be dry, they were not at all. You can of course make a nice tomato sauce to go with them and boil some pasta and you’ve got yourself a grand meal. However, we don’t usually eat lamb often, so I wanted to enjoy them and really taste the flavor of the lamb, so I just served them on their own. Husband and dog devoured them. Ok, I had a couple too!
Making meatballs is really simple, you basically mix all the ingredients together, use your hands and then form them into small balls, or whatever size you prefer. Again you can fry them, or bake them. Whichever way you decide to go, these meatballs will rock your world!
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Baked Lebanese Lamb Meatballs
- Preheat oven to 400 F degrees.
- Mix all the ingredients together in a large bowl, using your hands or a wooden spoon. Form the meat into small round meatballs.
- Place them on a cookie sheet.
- Bake them for about 45 minutes to an hour.
- This recipe will make about 20 meatballs.
- Recipe yields around 20 meatballs.
- Nutritional information is per meatball.