Spicy Lamb Meatballs

Spicy lamb meatballs make a change from the usual beef that is a little more common. This deliciously fragranced recipe includes plenty of flavoursome ingredients to give the meatballs a Middle Eastern flavour.


450 g Lamb Mince
2 Tbsp Paprika
2 Tsp Ground Cumin
Pinch of Cayenne Pepper
20 g Parsley, chopped
25 g Coriander, chopped
4 Garlic Cloves, peeled and crushed
Zest of 1 Lemon
Sea Salt & freshly Ground Black Pepper
2 Tbsp Rapeseed Oil
2 x 400 g tins Chopped Tomatoes
2 Tsp Caster Sugar


Mix together the Spices, Garlic, Parsley and half of the Coriander
Mix half thoroughly into the Lamb Mince with the Lemon Zest
Season to taste and combine using your hands
Slightly wetting your hands in cold water shape the mixture into roughly 20 equal sized balls
Heat the Oil in a large frying pan
Fry the meatballs in batches for about 5-6 minutes each batch, turning to brown evenly
Set aside
Put the remains spice mix in the same pan and stir over a gently heat for 1 minute
Add the Tomatoes, Sugar and season to your taste
Simmer for 25-30 minutes until thick, stirring occasionally
Add the Meatballs
Cover and simmer for 15 minutes
Scatter over the remaining Coriander
Serve with Rice, seasonal vegetables of choice or simple rustic crusty bread