Italian · Dinner
Fried Lamb Meatballs
Pan-fried lamb meatballs bound with egg, breadcrumbs, and pecorino romano, seasoned with garlic, parsley, cumin, and cinnamon. Fried until deeply browned and crisp outside with a juicy center, finished with lemon zest and served with garlicky yogurt dip and crusty bread.
$6
20 minsPrep
12 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
612Calories
34.8gProtein
42.6gFat
21.4gCarbs
3.8gSugar
1.9gFiber
901mgSodium
278mgChol
14.9gSat Fat
560mgPotassium
210mgCalcium
3.8mgIron
2.6mcgVitamin B12
8mgVitamin C
Goes well with
Italian sparkling lemonade (Limonata)
local
Italian red wine (Barolo or Barbera)
international
gluten-free-adaptable
low-carb
herb-salt
Instructions
1
Prep
Mince garlic and chop parsley. Combine ground lamb, minced garlic, parsley, pecorino, cumin, cinnamon, egg, breadcrumbs, salt, and pepper; mix until just combined.
2
Chill
Cover and refrigerate the mixture for 10 minutes until firm enough to shape and hold together during frying.
3
Fry
Heat olive oil in a skillet over medium heat. Fry meatballs for 10 to 12 minutes, turning every few minutes, until deeply browned on all sides and center reaches 160°F.
4
Plate
Arrange meatballs on a plate with lemon zest. Whisk yogurt with grated garlic and lemon juice for the dip. Serve with the dip and crusty bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground lamb
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp grated pecorino romano
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 22 small eggs
- 6 tbsp40g dried breadcrumbs
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 6 tbsp90ml olive oil, for frying
- 1/2 cup120g plain yogurt
- 1 clove1 clove garlic, for the dip
- 2 tsp2 tsp lemon juice, for the dip
- 1 tsp1 tsp lemon zest
- 22 small slice crusty bread (about 30g), for serving
