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Cumin spiced lamb meatballs

enjoy warm or cold, stuffed into pittas with hummus and fresh herbs or as a side

to roasted and spiced vegetables

Total time to make : 1 hour Time to prep : 10 minutes + 30 minutes to chill

Time to cook : 20 minutes

Servings : 18 ping-pong sized balls


500g lamb mince

1 yellow onion, very finely diced

4 cloves garlic

1 egg

1 tbsp olive oil

1 tsp Cumin

1 tsp Cinnamon

salt/pepper to season



  1. Mix the lamb, finely diced and garlic in a bowl with wet hands

  2. Add in the spices and seasoning, then mix again

  3. To test for seasoning, heat a drop olive oil in a frying pan on a medium-high heat and pinch off some of the mixture to drop in the pan, once cooked, taste for seasoning and adjust the mixture as necessary

  4. Once you're happy with the seasoning, mould the mixture into balls with wet hands to make ping-pong sized balls, trying to make them all similar in size for even cooking

  5. Place them in the fridge for half an hour to firm up, this will help them stay together when cooking. At this stage, you could also freeze them (see below, for how)

  6. Once ready, Pour 1 tbsp olive oil into the frying pan on a medium-high heat and fry meatballs in batches until browned out the outside and cooked evenly throughout


Nutritional Information

246 calories (per 6 meatballs)

31g protein, 4g carbs, 38g fat

Good to know:

  • This recipe has no breadcrumbs/fillers in so it's important to dice the onion finely or use a food processor, so that they don't fall apart on cooking

  • Add a pinch of chilli or cayenne pepper as well if you like them spicy

  • Store either raw or cooked meatballs in an airtight container for up to 3 days in the fridge and 3 months in the freezer


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