top of page

the best lamb meatballs

These meatballs are SO good. I've made them 4 times this month and finally wrote down the recipe. I hope you enjoy them as much as I do!

Serves: 4


1½ lbs (700g) mince/ground lamb

1 onion, chopped

2 cloves garlic, crushed

2 slices sourdough bread, toasted and chopped into tiny pieces about the size of a blueberry.

1 Tbsp dried mint

2 tsp dried thyme

½ tsp dried rosemary

½ tsp pepper

2 tsp sea salt (I use Maldon)

1 egg

¼ cup (25g) breadcrumbs (you can instead just double-toast a piece of bread and blend it up in a mixer)

small handful fresh flat parsley, roughly chopped (approx. ¼ cup)

extra virgin olive oil

frying oil (vegetable, sunflower, etc...)

⅓ cup (40g) flour seasoned with salt and pepper

optional: chilli flakes


1. Put some extra virgin olive oil (roughly 2 tbsp) in a pan and caramelize the onions until light brown, then add the garlic and cook for a couple extra minutes.

2. In a large bowl mix all ingredients (except frying oil and flour) until combined. You will have chunks of bread in it, which is a good thing.

3. With wet hands, roll golfball sized meatballs and roll in seasoned flour.

4. Heat ¼ inch of frying oil in a pan. Once hot and shimmering, add as many meatballs as you can without overcrowding the pan (around 6 or 7). Flip until all sides are nicely browned and crisp.

5. Enjoy! These meatballs pair really well with some fresh greens and Herbed Butter Bean Hummus.


bottom of page