Lamb Meatballs with Lemon & Cilantro
Quick and easy to make and full of delicious lemon & cilantro flavor these Lamb Meatballs work just as well next to a pie of mashed potatoes as they do as an appetizer or as part of a buffet. A staple in my home, I've made these little gems since I learned how to cook - and they are sure to never disappoint.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 35 meatballs
- 500 g minced lamb
- 2 Tbsp lemon juice fresh pressed, 1/2 lemon = about 2 Tbsp
- 1.5 dl fresh cilantro chopped, loosely packed - 1.5 dl = about 20 g
- 1 egg
- 0.5 dl breadcrumbs
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 Tbsp butter
- 0.5 Tbsp vegetable oil
Mix together all ingredients except butter & vegetable oil.
Heat butter and vegetable oil in a frying pan over medium-high heat. Make one small test patty and fry in the pan. Taste test and adjust the seasoning if needed.
Once satisfied with the seasoning, make the meatballs. Try to make them as even in size as possible for easier frying.
Fry the meatballs in two batches for about 6 minutes. Turn often to ensure a good sear on all sides. The meatballs are finished when they have a good sear and an even white color inside.
Serve with mashed potatoes or another side of your choice, or serve as an appetizer or as part of a buffet spread.
Calories: 50kcal | Carbohydrates: 1g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 55mg | Potassium: 56mg | Vitamin A: 295IU | Vitamin C: 1.5mg | Calcium: 8mg | Iron: 0.4mg