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Brett's Lamb Meatballs


  • 1/4 cup plus 2 tablespoons extra virgin olive oil (EVOO), divided

  • 1/2 cup onion, finely chopped

  • 1 clove garlic, finely chopped

  • 1 pound ground lamb

  • 1 slice bread, crumbled

  • 1 large egg

  • Grated peel of 1 lemon, plus wedges for serving

  • 1 teaspoon finely chopped fresh mint, plus whole leaves for garnish

  • 1/4 teaspoon ground coriander

  • 1/4 teaspoon ground cumin

  • 1/8 teaspoon ground cinnamon

  • A pinch of nutmeg

  • Salt and pepper

  • Flour, for dusting

  • Greek-style yogurt, for serving


In a medium size skillet, heat 2 tablespoons of EVOO over medium heat. Add the onion and garlic and cook until softened, about 7 minutes. Let cool.

In a large bowl, combine the lamb, bread, egg, lemon peel, chopped mint, coriander, cumin, cinnamon, nutmeg and cooked onion mixture; season with salt and pepper. Shape into 20 meatballs and dust with flour. Wash your hands after handling the raw meat.

In a large skillet, heat the remaining 1/4 cup EVOO over medium heat. Working in batches, fry the meatballs until golden brown, 8-10 minutes. Drain on paper towels.

Serve the meatballs with the mint leaves, lemon wedges and yogurt. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to