Spicy Lamb Meatballs

Spicy lamb with herbs, fresh squid and aubergines, straight off the smoking griddle. Fresh chillis and spices pack a punch in these bite-size bombs. Beautiful with a cool mint and yoghurt dip.

Recipe by Darren Martin

Spicy Lamb Meatballs

Prep Time: 10 mins
Cook Time: 40 mins
Serves: 4


  • 500g minced lamb
  • 1 onion, roughly chopped
  • 3 chillis, stalks removed
  • 4 cloves of garlic
  • Small bunch of parsley
  • ¼ tsp cayenne pepper
  • Salt and black pepper
  • 60g breadcrumbs
  • 1 small egg
  • 2 tbsp oil
  • A little flour


  1. In a food processor, add the onion, breadcrumbs, garlic, chilli and parsley, and blitz until almost smooth.
  2. Now add the lamb mince with the cayenne pepper and a good few grinds of salt and pepper, mixing until well combined.
  3. Preheat oven to 200°C (gas mark 6). Then, in a large frying pan, heat the oil on medium/high.
  4. Spoon out a little of the meat mixture and roll it in floured hands to form a ball. Repeat until half the mixture has gone and set aside.
  5. Fry the meatballs in small batches to brown them, then place in an ovenproof dish.
  6. Repeat the process, then bake all the meatballs for 40 minutes. Serve piping hot.

Additional Info

These can be frozen and reheated to enjoy at a later date, or keep refrigerated for two to three days wrapped up.


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