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
Ingredients
Instructions
- 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 Notes
- Recipe yields around 20 meatballs.
- Nutritional information is per meatball.
This recipe was easy, quick and very tasty. I used my convection oven to make the meatballs and 30 minutes at 375 degrees was sufficient. They had a nice crisp and were moist and delicious. Also I substituted instant oatmeal (which I blended in my food processor) for the bread crumbs to have a gluten free meatball. Enjoy!
What is white sauce & its recipe please
Just a basic yogurt sauce! Mix plain yogurt with either milk or cream to thin it out to your desired consistency. Season with salt to taste, and drizzle over the meatballs.
You could add garlic, lemon, dill to the yogurt, too.
Great taste though watch the cooking times based on your oven. I used convection bake and the meatballs were on the small side – there were 30 instead of 20. After 30 minutes there was already a char going on the side touching the cookie sheet and they were cooked all the way through. The good thing is the two I sampled so far don’t taste burnt – more like the char you like on a good steak! Glad I got one out at 30 minutes to make sure they were not burning! would make this again and try making the balls a little bigger and will use a lower oven temp.
Side note – I sauteed the onions for a few minutes before adding and didn’t have mint so used cilantro in place of that. Great texture and flavor.
this looks delicious! so delicious that I included one of your pictures in my latest post. it’s a lamb spareribs recipe that I created. I gave you full credit and linked it back to this page! here’s the link – http://wp.me/p1cn3Q-q4
great post! baked vs. pan-fried is the way to go.
I made these meatballs yesterday and I have to thank you. They were every bit as delicious as you said they were. And I just love the fact that they are baked.
I tripled the recipe for my birthday party. I made some changes, I made a sauce for it which I bought from the grocery and this made the recipe more amazing.
Wonderful. Happy Birthday!