Mary Berry Lamb Meatballs

This easy Mary Berry Lamb Meatballs recipe is a quick, delicious meal that’s perfect for any occasion. The meatballs are tender and juicy, paired with a creamy yoghurt dip for extra flavour. With simple ingredients, you can easily adjust the recipe to suit your taste, making it a versatile and satisfying dish.

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

For the yoghurt dip:

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

How To Make Lamb Meatballs

1. Make the meatball mixture: Place the bread in a food processor and whizz until it forms breadcrumbs. Add the lamb, mint sauce, garlic, and spring onions, then season with salt and pepper. Whizz again until the mixture is finely chopped and well combined. Remove from the processor and shape into 30 even-sized meatballs (about the size of a walnut).
2. Prepare the yoghurt dip: In a small bowl, mix together the chopped spring onions, crushed garlic, natural yoghurt, mint sauce, mint leaves, lemon juice, and parsley. Season to taste and stir until everything is well combined. Spoon the dip into a serving bowl.
3. Cook the meatballs: Heat the sunflower oil in a large frying pan over a medium-high heat. Add the meatballs to the pan and fry for 8–10 minutes, turning regularly until they are golden brown and cooked through. You may need to cook them in two batches, ensuring there’s enough room to turn them easily. Once cooked, drain the meatballs on kitchen paper.
4. Serve: Arrange the hot meatballs on a serving plate and serve with the yoghurt dip, flatbreads (such as garlic herb flatbreads), and a fresh tomato salad.

Recipe Tips

• Use lean minced lamb for tender meatballs that aren’t too greasy.
• Don’t overwork the meat mixture when shaping the meatballs to keep them soft and juicy.
• Make sure the oil is hot before adding the meatballs to the pan to get a golden, crispy exterior.
• Cook in batches if necessary, so the meatballs aren’t overcrowded and cook evenly.
• Let the meatballs rest on kitchen paper after frying to remove excess oil and keep them crisp.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover lamb meatballs cool completely. Then, store them in an airtight container in the fridge for up to 3 days.
• Freeze: After cooling, wrap leftover lamb meatballs tightly and place them in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: To reheat leftover lamb meatballs, place the lamb meatballs in a pan over medium heat for 5 to 7 minutes, turning occasionally until heated through. Alternatively, you can reheat them in the oven at 180°C (350°F) for 10 minutes.
   

Nutrition Facts

• Calories: 231 kcal
• 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 Chicken and Asparagus Fricassee
• Mary Berry Beef Fillet
• Mary Berry Stuffed Mushrooms
• Mary Berry Paella
• Mary Berry Paella