Mary Berry Lamb Meatballs

This recipe started as a weeknight emergency—I had lamb mince, some leftover herbs, and not a clue what to do with them. I remembered seeing these lamb meatballs in Mary’s Quick Cooking book, and figured: why not?

I expected “fine.” What I got was flavour bomb. They’re soft and herby with just a nudge of mint and spring onion running through. The yoghurt dip lifts everything—cool, garlicky, fresh. The only mistake I made? I overcrowded the pan and ended up steaming the first batch instead of browning them.

Lesson learned: cook in batches. And don’t skip the dip. These are simple to make, but taste like you’ve really gone to town.

WHAT MAKES THIS RECIPE SPECIAL

• The mint sauce gives the lamb just the right lift—without screaming “mint.”
• Using bread as a binder keeps the texture light and juicy.
• They’re pan-fried, not baked, so you get that gorgeous crispy edge.
• The yoghurt dip is so fresh and balances the richness of the lamb beautifully.

INGREDIENTS + WHY THEY MATTER

• Lean minced lamb (500g) – Less fat, still tender. Too fatty and they get greasy fast.
• Mint sauce (1 tbsp in meatballs, 2 tsp in dip) – Big shortcut flavour. Fresh, sweet, herby.
• Spring onions (6 for meatballs, 2 for dip) – Adds crunch and a mild onion note without overpowering.
• Natural yoghurt (200g) – Thick, tangy base for the dip. Greek-style also works.
• Parsley + mint + lemon – Bright, green flavours that cut through the richness.
• Bread (2 slices) – Binds the meatballs without heaviness. Whizzed to fresh breadcrumbs.

MAKING IT YOURS (WITHOUT RUINING IT)

• No mint sauce? I’ve used 1 tsp vinegar + 1 tsp honey + chopped mint in a pinch. Not exact, but close enough.
• Want it spicier? Add a pinch of ground cumin or chilli flakes to the meat mixture.
• Yoghurt-free dip? Try crème fraîche with lemon and herbs instead. Works well if yoghurt isn’t your thing.
• Flatbread swap: I’ve served these in pittas, wraps, even with couscous—they adapt easily.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Meatballs were dry	Overworked the mixture	Mix until just combined—don’t compress
No crust formed	Pan too crowded or not hot	Cook in batches in a properly heated pan
Dip was too thin	Used low-fat yoghurt	Use full-fat or Greek-style for best body

HOW TO MAKE MARY BERRY’S LAMB MEATBALLS

MAKE THE MEATBALL MIXTURE
Blitz the bread in a food processor to make breadcrumbs. Add lamb, mint sauce, garlic, and chopped spring onions. Season generously. Blitz again until well combined but not overprocessed. Shape into 30 walnut-sized meatballs.

MAKE THE YOGHURT DIP
In a bowl, combine finely chopped spring onions, crushed garlic, yoghurt, mint sauce, fresh mint, parsley, and lemon juice. Season and mix well. Chill until ready to serve.

FRY THE MEATBALLS
Heat oil in a large frying pan over medium-high heat. Fry the meatballs in batches for 8–10 minutes, turning regularly, until browned and cooked through. Drain on kitchen paper.

SERVE
Pile the warm meatballs on a plate, drizzle with dip or serve alongside. Add flatbreads, a tomato salad, or even rice for a full meal.

TIPS FROM MY KITCHEN

• I shape the meatballs a bit smaller if serving as a party nibble—bite-sized and perfect.
• A teaspoon of lemon zest in the dip makes it even brighter.
• I make the yoghurt dip first so the flavours can meld while the meatballs cook.

STORAGE + SERVING

Fridge: Store cooled meatballs in a sealed container for up to 3 days.
Freezer: Freeze cooked meatballs (without dip) in a zip bag for up to 3 months. Thaw overnight in the fridge.
Reheat: Pan-fry or oven-bake at 180°C (350°F) until hot through—about 10 minutes.
Serve with: Flatbreads, couscous, roasted veg, or even tucked in a wrap with crunchy lettuce.

FREQUENTLY ASKED QUESTIONS

Q: Can I bake these instead of frying?
A: Yes! Bake at 200°C (180°C fan) for 18–20 minutes. Turn once for even colour.

Q: Can I use beef or turkey mince instead?
A: You can, but the flavour will be different. Lamb pairs best with the mint and yoghurt.

Q: Can I make the meatballs ahead of time?
A: Absolutely. Shape and chill them for up to 24 hours before cooking. Great for prep-ahead meals.

Try More Recipes:

• Mary Berry Swedish Meatballs
• Mary Berry Lamb Meatballs
• Mary Berry Meatballs in Tomato And Basil Sauce