There’s something deeply comforting about a plate of spiced lamb meatballs. The aroma alone tells you dinner is going to be special. I first fell in love with this style of food at a late-night market in Sydney during Ramadan, where street stalls sizzled with skewers, grills, and spice mixes that hung heavy in the air. The memory of biting into a hot lamb meatball wrapped in soft pita, cooling it down with tangy yoghurt sauce, has stayed with me for years.
This recipe is my at-home version — juicy meatballs packed with Middle Eastern spices, tucked into pita with crisp veggies and a mint yoghurt drizzle. It’s the kind of dish that feels festive but is easy enough for a weeknight dinner.
Why You’ll Really Enjoy This Recipe
What makes these meatballs stand out is the spice mix. Cumin, coriander, cinnamon, and smoked paprika give the lamb a warmth and depth that’s hard to resist. I often say lamb loves bold spices — and this recipe proves it.
What I personally love is how versatile they are. One night I’ll stuff them into pita pockets with crunchy lettuce and tomato. The next day, I’ll toss them over fluffy rice pilaf with dried fruits and toasted nuts. My family has even polished off a tray of these meatballs as a snack, dipping them into mint sauce like they were chips.
And yes, the mint yoghurt sauce is non-negotiable — it brings the perfect cooling balance to the richness of the lamb.
Ingredients You’ll Need
-
Lamb mince – The star here. I find lamb mince has just the right amount of fat to keep meatballs moist. If lamb isn’t your thing, beef or chicken works too, but you’ll miss a bit of that distinctive richness.
-
Onion – Grated, not chopped. I once tried using diced onion in meatballs and ended up with half-cooked crunchy bits. Grating releases the onion juice, which soaks into the breadcrumbs and makes the meatballs soft and flavorful.
-
Panko breadcrumbs – I prefer panko over fine breadcrumbs because it keeps the meatballs airy instead of dense. If I only have regular crumbs at home, I reduce them slightly and add an extra spoon of milk to soften.
-
Garlic – Always. I don’t think I’ve ever made meatballs without garlic.
-
Egg – Think of it as the glue holding everything together.
-
Spices – Cumin, coriander, paprika, cinnamon, and a touch of cayenne. Cinnamon may surprise you here, but it adds that signature Middle Eastern warmth.
-
Fresh coriander (or parsley) – Brightens up the mix.
For serving: pita bread, crisp salad veggies (lettuce, tomato, onion), and that mint yoghurt sauce.
Step-by-Step Cooking Notes
-
Make the mint yoghurt sauce first – Blitz mint leaves, lemon juice, and a bit of yoghurt until smooth, then stir in the rest of the yoghurt by hand. This trick keeps it creamy instead of watery. I learned the hard way after blending an entire batch once and ending up with something closer to a milkshake.
-
Mixing the meatballs – Use your hands. It may feel messy, but nothing combines ingredients better. If you’re squeamish, wear kitchen gloves.
-
Rolling the meatballs – A cookie scoop keeps them uniform in size, which means they cook evenly. If I’m rushing, I just eyeball it, but the neat freak in me prefers the scoop.
-
Rest before cooking – Popping the shaped meatballs in the fridge for 30–60 minutes helps them hold their shape. Skipping this step once taught me the lesson of meatballs flattening into mini patties in the pan.
-
Cooking method – I prefer pan-frying in batches for that golden crust, but baking works well if you need a hands-off option. Lamb’s natural fat keeps them juicy in the oven.
Serving Ideas
These meatballs are happiest inside warm pita bread, with crunchy lettuce and tomato, red onion slices, and a good drizzle of mint yoghurt. I often lay everything out “DIY style” on the table, so everyone can build their own pocket.
For something a little more special, I serve them over a jeweled rice pilaf with almonds, pistachios, and dried apricots. It feels like a feast but comes together quickly if the meatballs are prepped ahead.
If you’re going lighter, they’re fantastic in a salad bowl with couscous, roasted veggies, and extra sauce drizzled on top. And for parties? Just stick toothpicks in the meatballs and serve them with a bowl of mint yoghurt on the side — they disappear fast.
Tips That Always Help
-
If your lamb is very lean, add a spoonful of olive oil to the mix for extra juiciness.
-
Don’t overwork the meat when mixing — it can make the meatballs tough. I mix just until the spices look evenly distributed.
-
To test seasoning, fry a small piece of the mixture before shaping the meatballs. I do this every time, and it saves me from serving under-seasoned meat.
-
Double the batch and freeze half — future you will thank present you.
Storing and Making Ahead
These meatballs keep beautifully. I often make the mix a day in advance, roll them, and refrigerate until cooking. They also freeze well, both raw and cooked. If freezing raw, shape the meatballs and spread them on a tray until solid, then pack into bags. When you’re ready to cook, just thaw overnight in the fridge.
Cooked meatballs last about 3–4 days in the fridge and reheat nicely in a skillet or microwave. I actually prefer reheating them in a covered pan with a splash of water, which keeps them juicy.
Moroccan Lamb Meatballs
Spiced lamb meatballs are one of those dishes that make your kitchen smell incredible. These juicy bites are seasoned with a blend of warm spices, then paired with a refreshing minted yogurt sauce.
Ingredients
For the Meatballs
- 500 g (1 lb) ground lamb
- ½ cup panko breadcrumbs
- 1 small onion, grated (with juices)
- 2 garlic cloves, minced
- 1 egg
- ¼ cup fresh coriander (cilantro), finely chopped
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons smoked paprika (or regular)
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper (or more to taste)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ tablespoons olive oil (for cooking)
For the Minted Yogurt Sauce
- ¾ cup plain Greek yogurt
- ½ cup fresh mint leaves, packed
- 2 teaspoons lemon juice
- ¼ teaspoon salt
To Serve (Optional)
- 4 pita breads or Lebanese flatbreads
- 5 cups shredded lettuce (or cabbage/carrot/mint salad)
- 2 tomatoes, thinly sliced
- 1 red onion, finely sliced
- Extra coriander leaves, for garnish
Instructions
- For the sauce: Blend mint leaves with half of the yogurt, lemon juice, and salt until smooth. Stir in the remaining yogurt to thicken. Chill until ready to serve.
- For the meatballs: In a large bowl, combine lamb, onion, breadcrumbs, garlic, egg, coriander leaves, and all spices. Mix gently with your hands until well combined. Roll into 20–24 small balls.
- Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning often, until browned on the outside and cooked through, about 8 minutes. Transfer to a plate.
- To serve: Warm pita bread briefly, then stuff with lettuce, tomato, onion, and 2–3 meatballs. Drizzle generously with the minted yogurt sauce and finish with fresh coriander.
Notes
- These meatballs also work beautifully with beef, chicken, or turkey.
- If baking instead of pan-frying, preheat oven to 220°C/425°F. Spray meatballs well with oil and bake for 20 minutes, until lightly browned.
- Pair with fresh sides like cucumber-tomato salad, couscous, or lemon pilaf.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 25323Total Fat: 1787gSaturated Fat: 752gTrans Fat: 0gUnsaturated Fat: 883gCholesterol: 8284mgSodium: 6943mgCarbohydrates: 54gFiber: 5gSugar: 6gProtein: 2098g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Quick Word Before You Cook
This recipe isn’t just about food — it’s about that street market memory, about sharing a meal that feels comforting yet exciting. Whether you’re making them for family dinner or setting them out for friends, Moroccan lamb meatballs bring people together around the table.
Try other Meatball recipes:
