Ingredients:

  • 1 lb ground lamb
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice
  • 2 tbsp extra virgin olive oil

Instructions:

  1. In a large mixing bowl, whisk together the beaten egg, lemon juice, minced garlic, parsley, mint, oregano, and cumin to create a flavor slurry.
  2. Add the ground lamb and breadcrumbs to the bowl. Gently fold the mixture together until just combined, then roll into balls approximately 1.5 tbsp (25g) each.
  3. Heat olive oil in a skillet over medium-high heat until shimmering. Add meatballs, leaving space between them, and sear for 3–4 minutes per side until deep mahogany-brown.
  4. Cook for a total of 10–12 minutes or until a meat thermometer reaches 160°F (71°C). Let the meatballs rest for 3 minutes before serving.