Do I have to use lamb mince?

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.

What could I serve the lamb meatballs with?

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.

What other dips can I serve with the lamb meatballs?

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 .

Can I add any other garnishes?

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.

Can I make the lamb meatballs in advance?

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

Can I cook the lamb meatballs in the oven?

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.

Lamb Meatballs with Buttery Rice and Tzatziki

Name: Lamb Meatballs with Buttery Rice and Tzatziki
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern Inspired
Ingredients: 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; 150g basmati rice; Knob of butter; Handful fresh parsley, roughly chopped; ½ lemon; 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

Lamb Meatballs with Buttery Rice and Tzatziki

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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…

Author: Margie Nomura
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

Scale

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

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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.

Find it online: https://desertislanddishes.co/lamb-mince-meatballs/