Mary Berry Lamb Meatballs

This easy Mary Berry recipe for lamb meatballs is a quick and delicious meal that’s perfect for any occasion. With creamy yoghurt dip and a sprinkle of fresh herbs, it’s not only nutritious but also flexible, allowing you to use common ingredients you have on hand. Enjoy these hot, crispy meatballs with flatbreads and a salad!

This Lamb Meatballs Recipe Is From Quick Cooking Cookbook by Mary Berry

Ingredients Needed:

For the Meatballs:

• 2 slices of bread
• 500g lean minced lamb
• 1 tbsp mint sauce
• 1 garlic clove, crushed
• 6 spring onions, chopped
• 2 tbsp sunflower oil
• Salt and pepper, to taste

For the Yoghurt Dip:

• 2 spring onions, finely chopped
• ½ garlic clove, crushed
• 200g natural yoghurt
• 2 tsp mint sauce
• 1 tbsp chopped fresh mint leaves
• Juice of ½ lemon
• 1 tbsp chopped parsley

How To Cook Lamb Meatballs:

1. Make the breadcrumbs: Place the bread in a food processor and blend until fine crumbs form.
2. Combine the meatball mixture: Add the minced lamb, mint sauce, garlic, and chopped spring onions to the breadcrumbs. Season with salt and pepper, and blend until the mixture is finely chopped and comes together.
3. Shape the meatballs: Remove the mixture from the processor and shape it into 30 walnut-sized meatballs.
4. Prepare the yoghurt dip: In a small bowl, mix together the finely chopped spring onions, crushed garlic, natural yoghurt, mint sauce, mint leaves, lemon juice, and parsley. Season with salt and pepper, and stir until well combined.
5. Cook the meatballs: Heat the sunflower oil in a large frying pan over medium-high heat. Add the meatballs and fry for 8-10 minutes, turning continuously until golden brown and cooked through. Drain on kitchen paper. You may need to cook them in two batches to avoid overcrowding the pan.
6. Serve: Arrange the hot meatballs on a serving plate and serve with the yoghurt dip, along with flatbreads and a tomato salad.

Recipe Tips

• Use fresh breadcrumbs: Fresh breadcrumbs help bind the meatballs better than store-bought ones. Make sure to use fresh bread for a perfect texture.
• Don’t over-process the meat mixture: When blending the lamb, stop once everything is just combined. Over-blending can make the meatballs too dense.
• Chill the meatballs before cooking: After shaping the meatballs, let them rest in the fridge for 15-20 minutes. This helps them hold their shape better during frying.
• Fry in batches: Don’t overcrowd the frying pan. Cooking the meatballs in small batches ensures they cook evenly and get a nice brown crust.
• Taste the seasoning: Before shaping all the meatballs, cook a small piece of the mixture to check the seasoning. You can adjust the salt and pepper if needed.

How To Store & Reheat Leftovers

• Refrigerate: Put them in an airtight container and store them in the fridge. They are good for up to 3 days.
• Freeze: To freeze, lay the cooled lamb meatballs on a baking sheet and freeze for 1-2 hours until they are solid. Then, move them to a freezer-safe bag or container, label it, and store it in the freezer for up to 3 months. To eat, thaw in the fridge overnight before warming them up.
• Reheating: Reheat lamb meatballs in a covered pan over medium heat with a splash of water for 5-7 minutes or microwave for 2-3 minutes. Ensure they reach 75°C (165°F) before serving.

Nutrition Facts

Serving Size: 1 meatball (approx. 30g)

• Calories: 231
• Total Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 76mg
• Sodium: 477mg
• Potassium: 319mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 24g

Try More Mary Berry Recipes:

• Mary Berry Meatballs in Tomato And Basil Sauce
• Mary Berry Meatball Toad in the Hole
• Mary Berry Welsh Rarebit
• Mary Berry Ciabatta Tricolore
• Mary Berry Jumbo Sausage Rolls