Lamb Meatballs with Mint

Name: Lamb Meatballs with Mint
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lb (680 g) ground lamb (not too lean; 15–20% fat); ½ cup (15 g) fresh mint leaves, finely chopped; ½ medium (80 g) yellow onion, finely minced; ½ cup (50 g) panko breadcrumbs; 1 (50 g) large egg, lightly beaten; 2 (10 g) garlic cloves, minced; 1½ tsp (3 g) ground cumin; ¼ tsp (½ g) ground cinnamon; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 1 tbsp (15 ml) extra-virgin olive oil

From the MyKitchenBank Kitchen

Aromatic baked lamb meatballs infused with fresh mint, warm cumin, and a hint of cinnamon. These Mediterranean-inspired meatballs are tender and flavorful, perfect served with yogurt sauce, over rice, or nestled in warm pita. Baked rather than fried for an easier, lighter approach.

Prep: 15 min
Cook: 18 min
Wait: 5 min
Total: 38 min
Makes: 16–18 meatballs (serves 4 as a main course, or 6–8 as an appetizer)

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Steps

Before you start

Preheat oven to 400°F (200°C)
Line a rimmed baking sheet with parchment paper
Bring ground lamb to room temperature for easier mixing (about 10 minutes)

1
Mix the meatball base
- In a large bowl, combine the ground lamb, fresh mint, minced onion, panko breadcrumbs, beaten egg, minced garlic, ground cumin, cinnamon, kosher salt, and black pepper.
- Using your hands or a fork, gently mix until just combined—about 30 seconds of folding.
- Do not overwork the mixture, or the meatballs will be dense and tough.
- The mixture should hold together but still feel loose.
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Ready when: mixture is combined but not overworked
Tip: Overworking compacts the meat and makes hard, dense meatballs. Stop as soon as everything is evenly distributed.
2
Form the meatballs
- Drizzle the olive oil onto the parchment-lined baking sheet and rub it across the surface with your fingers.
- Using a small cookie scoop or tablespoon measure, portion the mixture into 16–18 equal pieces and gently roll each between your palms into a ball about 1¼ inches (3 cm) in diameter.
- Place them on the oiled sheet, spacing them about 1 inch (2.5 cm) apart so they cook evenly.
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Ready when: all meatballs are formed and arranged on the sheet
Tip: Oil on the sheet prevents sticking and helps them brown lightly. Uniform size ensures even cooking.
3
Bake until cooked throughOven 400°F / 205°C
- Transfer the baking sheet to the preheated 400°F (200°C) oven and bake for 16–18 minutes, until the meatballs are cooked through and lightly browned on the outside.
- They should reach an internal temperature of 160°F (71°C) when checked with an instant-read thermometer in the center of the largest meatball.
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Ready when: internal temperature reaches 160°F (71°C); exterior is lightly browned
Tip: Do not crowd the pan or they will steam rather than brown. If you prefer more browning, use a broiler for the last 1–2 minutes, watching carefully.
4
Rest before serving
- Remove the meatballs from the oven and let them rest on the baking sheet for 5 minutes.
- They will be very tender and benefit from a brief rest to set slightly.
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Ready when: meatballs have rested and cooled slightly
Tip: This short rest prevents them from falling apart when moved and allows carryover cooking to finish the centers gently.

Good to know

Tips

Serve with a cool yogurt sauce: stir together ½ cup (120 ml) plain Greek yogurt, 1 tbsp (15 ml) lemon juice, 1 minced garlic clove, and a pinch of salt. Drizzle over the warm meatballs.
For a main course, nestle the meatballs in warm pita bread, top with the yogurt sauce, and add sliced cucumber, tomato, and a sprinkle of fresh mint.
These meatballs also work beautifully in a rice bowl with roasted vegetables and a squeeze of fresh lemon juice.
Ground lamb varies in fat content by source; if you use very lean lamb (under 10% fat), add 1–2 tbsp of melted butter or olive oil to the mix to keep the meatballs tender.

Make ahead

Prepare the meatball mixture up to 4 hours ahead; cover and refrigerate. Form and bake on the day of serving for the best texture.

Storage & reheating

Room temperature up to 2 hours. Refrigerate in an airtight container for up to 4 days; reheat gently in a 300°F (150°C) oven for 5–8 minutes. Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months; thaw in the fridge overnight and reheat as above.

Substitutions

fresh mint leaves → 2 tbsp (6 g) dried mint. Use half the amount, as dried mint is more concentrated. Add it with the other dry spices.
ground lamb (not too lean; 15–20% fat) → ½ lb (227 g) ground lamb + 1 lb (454 g) ground beef. A half-and-half blend softens the lamb flavor and reduces fat if preferred. Keep total weight at 1.5 lb (680 g).
panko_breadcrumbs → ½ cup (50 g) finely grated fresh breadcrumbs or crushed crackers. Fresh breadcrumbs make slightly softer meatballs; crushed crackers add a touch of salt, so reduce the salt in the recipe by ⅛ tsp.
ground cumin → 1.5 tsp (3 g) ground coriander or ground fennel seed. Coriander adds a bright, citrus note; fennel is slightly sweeter. Both maintain the warm Mediterranean flavor profile.