These lamb meatballs are a perfect weeknight supper, as they can be on the table quickly and easily, or prepped ahead of time. They use lamb mince, a delicious ingredient, meaning that these meatballs stay tender and juicy due to the higher natural fat content in lamb over something like lean beef. I serve it with fluffy rice and a dollop of creamy, cooling tzatziki, to go with the tomato sauce and the meatballs. All finished off with a little lemon and fresh herbs. The best part is, you can have it on the table in just 30 minutes! If you aren’t sure where to start when it comes to lamb mince, this is the perfect recipe to begin with.
I really think that lamb mince is one of the most overlooked meats. Aside from shepherd’s pie, you don’t see many lamb mince recipes. I love using it as I think it has great flavour and juiciness compared to some of its counterparts. It's a frequent ingredient in Greek and Middle Eastern recipes like my lamb meatballs with muhammara, feta and herby couscous and crispy lamb mince bowl with couscous and salady bits. It even makes the most incredible lamb burgers with tzatziki and pesto. Here, we add an aromatic blend of spices to create delicious lamb meatballs.
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The key to making great meatballs
If you haven’t made your own meatballs before, don’t panic! It is much easier than you think. You simply mix together the lamb mince with crushed garlic and spices, then shape into balls. I really recommend wetting your hands slightly as it makes it much easier to shape. At this point, you can cover and chill the lamb meatballs overnight if you want to get ahead. If I have the time, I pop them in the fridge for about 30 minutes anyway to firm up. Although this is definitely optional and not a necessity.
After shaping your meatballs, you just need to fry them off in a little oil while you make your rich tomato sauce, cook the fluffy basmati rice and whip up a cooling tzatziki dip. You can make it even easier by using a pouch of microwaveable rice or opting for warm flatbread instead. Equally, you can skip the homemade tzatziki and just stir some freshly chopped herbs, crushed garlic and lemon zest through thick Greek yoghurt. You can then serve as is, or add some texture on top with some toasted nuts. Delicious.
Why you will love this recipe:
- It is a quick and easy recipe. The perfect midweek meal that is on the table in under 30 minutes.
- It is super versatile. You can swap the lamb mince for beef or pork. The rice can also be switched for all sorts of grains or flatbread.
- It is full of flavour and texture. Imagine succulent spiced lamb meatballs, rich tomato sauce and fluffy, buttery rice. All topped off with creamy, cooling tzatziki and zesty lemon.
- It can easily be scaled up to cook for a crowd.
- You can prep ahead, saving you time and stress on a busy weeknight.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Lamb mince - opt for good-quality, free range lamb mince. You need a decent fat percentage of around 20%.
Spices - I use a combination of smoked paprika, curry powder and ground coriander to give the lamb mince a delicious spiced flavour.
Garlic - there are hints of garlic running throughout the recipe. It works well with the lamb mince in the meatballs and infuses into the delicious tomato sauce and tzatziki. You can use garlic paste or a shake of garlic granules if you don’t have fresh.
Olive oil - this adds a mild, fruity flavour to this lamb mince recipe. You can use a flavoured rapeseed oil too. Borderfields have some lovely options.
Onion - I use a white onion but you can use a red if that is what you have.
Tomato purée - a squeeze of tomato purée really intensifies the tomato flavour in the delicious tomato sauce.
Chopped tomatoes - I always have a tin in my larder as they are so versatile. Mutti are my favourite. However, they are expensive so you can use whatever you normally buy.
Salt - this adds flavour to the tomato sauce and tzatziki. I recommend Maldon Salt Flakes. Both their chilli and garlic flavours would be delicious too.
Black pepper - this adds a subtle warmth. You can use mixed peppercorns for a more complex flavour.
Basmati rice - a delicate long grain rice with a nutty flavour and fluffy texture. It works perfectly with the lamb meatballs and rich tomato sauce.
Butter - you can use salted or unsalted butter. It adds a buttery richness to the rice.
Lemon - this adds a wonderful zesty flavour to the buttery rice and tzatziki.
Cucumber - grated cucumber is super refreshing and creates a wonderfully cooling tzatziki dip.
Greek yoghurt - a key ingredient in the cooling tzatziki which complements the spicy lamb meatballs perfectly. Opt for full-fat for best results.
Fresh herbs - I use a combination of mint and parsley as they both work beautifully with lamb mince.
Substitutions and Variations:
Mince: although this is one of my favourite lamb mince recipes, you can definitely swap for other types. Both beef and pork mince work well. You want a decent fat percentage of around 20% for the best flavour and texture.
Grains: I love serving these lamb meatballs with buttery rice. However, it is equally delicious with regular or giant couscous, quinoa or bulgur wheat. If you don’t want to cook your own, feel free to use one of the super handy microwavable pouches. I always have a few in my larder.
Flatbread: these lamb meatballs are super tasty with warm flatbread. It is ideal for mopping up every last bit of the tomato sauce.
Harissa: you can swap the spices in the lamb mince for a dollop of harissa paste. You can get all sorts of flavours. Have fun trying out the more floral rose or fruity apricot varieties. Belazu have lots of options.
Tzatziki: a cooling dollop of tzatziki works really well with any spicy lamb mince recipe. I sometimes swap for labneh which has a thicker, creamier texture and tangy, salty flavour. Why not try my garlic labneh recipe? Alternatively, a spoonful of sour cream or crème fraîche works well.
Fresh herbs: I use mint and parsley as both pair perfectly with lamb mince. However, you can mix and match the herbs and swap for roughly chopped coriander, finely chopped chives or spring onions.
Texture: add extra crunch by garnishing with toasted chopped nuts just before serving. Pine nuts, cashews, almonds or hazelnuts all work well. Don’t skip on the toasting - it really brings out the delicious flavours. Roasted chickpeas are also delicious.
Feta: for a final flourish, crumble over some feta just before serving. It has a salty, tangy flavour that works really well with the spiced lamb meatballs.
Directions:
Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Start by prepping the meatballs: line a baking sheet or plate with baking paper (optional) and set aside. Add the lamb mince, smoked paprika, curry powder, ground coriander and 1 garlic clove to a large mixing bowl. Using slightly wet hands, squish together to combine.
TWO: Shape the mix into around 12 equal-sized meatballs and place onto the prepared baking sheet/plate.
THREE: Meanwhile, make the tomato sauce. Fry the onion for around 10 minutes then add the garlic and tomato puree. Cook out for 1 minute then add the tinned tomatoes, season with salt and freshly ground black pepper, to taste, and bring to a simmer. Simmer for about 5 minutes until thickened slightly.
FOUR: Meanwhile, in a separate non-stick frying pan, add a drizzle of olive oil and place over a medium heat. Add the meatballs.
FIVE: Cook for around 8-10 minutes, turning until golden-brown all over. Take care not to overcrowd the pan, it is better to do this in batches if you don’t have one big enough as you want them to go slightly crisp on the outside.
SIX: Add the cooked meatballs to the tomato sauce and continue to simmer until cooked through. Meanwhile make the rice (full instructions at the bottom of the page in the recipe card).
SEVEN: For the tzatziki, grate the cucumber using a box grater. Gather into a ball and squeeze out as much of the excess liquid as you can. Add to a medium-sized bowl with the yoghurt, chopped mint, a squeeze of lemon juice and the minced garlic. Mix well and season to taste.
EIGHT: To serve: place a generous spoonful of the rice onto each plate and add a knob of butter on top. Spoon over the meatballs with the tomato sauce. Grate over some lemon zest, to taste, then add a dollop of tzatziki. Sprinkle with lots of freshly chopped parsley. Enjoy!
Cooking Tips:
Wet hands: running your hands under cold water to slightly wet them helps stop the lamb mince mixture sticking. You don’t want them dripping wet, just a little damp.
Equal meatballs: you can make as many meatballs as you like depending on the size you prefer. I like 12 small-ish meatballs. If you want them to be exact, weigh the total mince (it should be around 250g, plus a bit more because of the spices). Then divide by how many you want. I tend to do them by eye as this is easier.
Chill out: if you have the time, cover the shaped meatballs with cling film and pop in the fridge for 30 minutes. This helps them hold their shape. You can chill them in the fridge overnight if making in advance.
Balancing flavours: you can adjust the spice in the meatballs according to preference. If you taste the cooked dish and feel you have added too much to the lamb mince, drizzle with a little honey or pomegranate molasses for sweetness. You can also squeeze over some lemon juice for a bit of tang. If you want to make it more spicy, either drizzle with harissa or sprinkle with crushed chilli flakes.
Testing the flavour: if you want to test the flavour of the lamb mince, break off a little and sauté off in a non-stick frying pan until cooked through. Taste and see whether you want to adjust the herbs, spices and/or seasoning.
Texture: sprinkle the lamb meatballs with toasted nuts, seeds or roasted chickpeas before serving for extra crunch.
Frequently Asked Questions
Not at all. I use lamb mince here as I think you have great flavour and with the fat content, they remain very juicy. However, you can use pretty much any kind of mince you fancy. Just make sure it has a decent fat percentage of around 20%. Both beef and pork work brilliantly.
Personally, I think spiced lamb meatballs, rich tomato sauce, fluffy rice and creamy tzatziki is the best combo. However, it is also delicious if you swap the rice for other grains like regular or giant couscous, quinoa or bulgur wheat. Merchant Gourmet has some fun options. Alternatively, pop it into a soft flatbread and serve it like a wrap.
If you don’t like tzatziki, swap it for a simple dollop of Greek yoghurt. Perhaps jazzed up with herbs, garlic and/or lemon zest (just skipping the cucumber). Hummus also works really well. You can use shop bought or make your own with my best ever hummus. I also love adding a spoonful of whipped ricotta cheese.
Yes! Think of this recipe as a base, then feel free to get creative. Sometimes I sprinkle over toasted nuts like almonds, cashews, pine nuts, pistachios or hazelnuts for extra crunch. Roasted chickpeas also taste great (you can add more heat if you roast them in smoked paprika). Alternatively, crumble over some feta. The salty flavour works really well with the spiced lamb meatballs.
Yes, you can shape them the night before, pop in a tupperware, cover and chill in the fridge for up to 24 hours. You will find they hold their shape better after being chilled. You can also freeze them for up to 3 months (defrost in the fridge before cooking). Alternatively, you can cook the meatballs in the tomato sauce, pop into a tupperware and leave to cool completely. Cover and chill for up to 3 days (or freeze for up to 3 months). Reheat on the hob or in a microwave until piping hot
Of course. If you prefer not to have two pans on the go, you can bake your lamb meatballs in the oven. I often find they hold their shape better that way, but you don’t get the same level of browning on the outside. Simply preheat the oven to 220C/200C Fan. Place the lamb meatballs onto a baking tray and spray with olive oil. Bake in the oven for about 20 minutes, turning half way through, or until cooked through (the exact time will depend on the size of your meatballs). Add to the sauce as per the recipe and continue.
Other recipes you might enjoy:
If you like the sound of my lamb meatballs with buttery rice and tzatziki, you will love my easy chicken kofta rice bowls with chilli and tomato or baked chicken skewers with rice and raita. Also don’t miss my harissa yoghurt chicken with couscous or crispy lamb mince bowl with couscous and salady bits.
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintLamb Meatballs with Buttery Rice and Tzatziki
Looking for some lamb mince recipe inspiration? Look no further than these lamb meatballs. Imagine fluffy rice topped with spicy lamb meatballs, rich tomato sauce and a dollop of creamy, cooling tzatziki. All finished off with zesty lemon and fresh herbs…
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Lamb
- Method: Stove Top
- Cuisine: Middle Eastern Inspired
Ingredients
For the meatballs:
- 250g lamb mince
- 1 tsp smoked paprika
- 1 tsp curry powder
- 1 tsp ground coriander
- 2 garlic cloves, minced
- Olive oil
- 1 onion, finely diced
- 1 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- Salt and freshly ground black pepper, to taste
For the rice:
- 150g basmati rice
- Knob of butter
- Handful fresh parsley, roughly chopped
- ½ lemon
For the tzatziki:
- ½ cucumber
- 4 tbsp Greek yoghurt
- Handful of fresh mint, chopped
- Squeeze of lemon juice
- ½ garlic clove, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Start by prepping the meatballs: line a baking sheet or plate with baking paper and set aside. Add the lamb mince, smoked paprika, curry powder, ground coriander and 1 garlic clove to a large mixing bowl. Using slightly wetted hands, squish together to combine.
- Shape the mix into around 12 equal-sized meatballs and place onto the prepared baking sheet.
- Next, make the tomato sauce: heat the olive oil in a large non-stick frying pan with high sides (or saucepan) set over a low-medium heat. Add the onion and sauté for about 10-12 minutes, stirring occasionally, until soft. Add the remaining minced garlic clove, followed by the tomato purée, and cook for a further 1 minute, stirring often.
- Add the tinned tomatoes, season with salt and freshly ground black pepper, to taste, and bring to a simmer. Simmer for about 5 minutes until thickened slightly.
- Meanwhile, in a separate non-stick frying pan, add a drizzle of olive oil and place over a medium heat. Add the meatballs and cook for around 8-10 minutes, turning until golden-brown all over. Take care not to overcrowd the pan, it is better to do this in batches if you don’t have one big enough as you want them to go slightly crisp on the outside.
- Add the cooked meatballs to the tomato sauce and continue to simmer until cooked through.
- In the meantime, make the buttery rice: rinse the basmati rice thoroughly in water then drain well to remove the starch. Tip into a medium-sized saucepan and pour in enough cold water to come 1.25 cm above the ice. Cover with a lid and place over a medium heat. Simmer until almost all the liquid has been absorbed, then turn off the heat and leave to stand, covered, for 5 minutes or until you are ready to serve.
- For the tzatziki: grate the cucumber using a box grater. Gather into a ball and squeeze out as much of the excess liquid as you can. Add to a medium-sized bowl with the yoghurt, chopped mint, a squeeze of lemon juice and the minced garlic. Mix well and season to taste. Adjust the balance of the other flavours according to your preference (you can add more mint, lemon and/or garlic depending on how herby, zingy and/or garlicky you want it).
- To serve: place a generous spoonful of the rice onto each plate and add a knob of butter on top. Spoon over the meatballs with the tomato sauce. Grate over some lemon zest, to taste, then add a dollop of tzatziki. Sprinkle with lots of freshly chopped parsley. Enjoy!
Notes
Mince: although this is a lamb mince recipe, you can use other types of mince if you prefer. Beef and pork both work well. Just make sure you have a fat percentage of around 20% for the best flavour and texture.
Cheat’s rice: if you are in a rush or want to save on the washing up, you can use a pouch of microwaveable rice. They are super handy and always in my larder.
Oven baked meatballs: if you prefer to bake your lamb mince meatballs, preheat the oven to 220C/200C Fan. Pop the meatballs onto a baking tray and spray with olive oil. Bake in the oven for about 20 minutes, turning half way through (the exact time will depend on the size of your meatballs) or until cooked through. Add to the sauce as per the recipe and continue.
Serving suggestions: I love serving these lamb mince meatballs with buttery rice. However, it is equally delicious with regular or giant couscous, bulgur wheat or quinoa. Alternatively, pop it into a flatbread and serve it like a wrap with hummus and the tzatziki.
Make ahead: you can prepare and shape the lamb mince meatballs in advance. Pop them in a tupperware or cover the plate/baking sheet with cling film and chill in the fridge for up to 24 hours. You will find they hold their shape better after being chilled. Alternatively, you can cook the meatballs in the tomato sauce, pop into a tupperware and leave to cool completely. Cover and chill for up to 3 days. Reheat on the hob or in a microwave until piping hot.
Freezing instructions: the prepared meatballs can be frozen for up to 3 months. Defrost in the fridge before cooking. You can also cook the meatballs in the tomato sauce, pop into a tupperware and leave to cool completely. Cover and freeze for up to 3 months. Reheat on the hob or in a microwave until piping hot.
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