Lamb Meatballs (Quick & Easy) (Page 2 ) | September 18, 2023
Annonce:
This lamb meatball recipe uses a mixture of ground lamb meat, aromatics, seasonings, and a binding agent. Here are some ideas to personalize your meatballs by altering or adding new ingredients.
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- Substitute lamb: If you don’t have ground lamb, substitute the lamb with ground beef or ground chicken. Keep in mind, the flavor will change based on the type of meat you use.
- Adjust the spices: These meatballs are typically made with a spice blend of salt, black pepper, and ground cumin. Instead of cumin, use dried rosemary or dried thyme. For a spicy kick, add cayenne pepper or red pepper flakes to the meatballs. For a slightly different herby taste, use fresh cilantro instead of parsley.
- Alter the binding agent: In this recipe, the egg is the main binding agent used to keep the meatball together. Optionally, add 1/2 cup of breadcrumbs (panko is great) to the meatball mixture.
Tips for the Best Lamb Meatballs
Lamb meatballs may be incredibly simple to make, but what is a recipe without a few good hacks to make it even easier?
- Mix ingredients well: Make sure to mix ingredients very well so the meatballs hold together when baked.
- Avoid skipping the egg: The egg is a vital part in ensuring the meatballs bind together and don’t fall apart.
- Use a cookie scoop: For easy shaping and to help make equal sized meatballs, use a cookie scoop. Here’s our favorite cookie scoop set. (I use the smallest scoop from this set.)
- Wet your hands: Wet hands with warm water or oil for easier meatball shaping. The moisture prevents the meat from sticking to your hands.
- Mince the parsley well: To avoid large chunks of herbs in the meatballs, mince the parsley into tiny pieces.
