Ground lamb needs very little — garlic, cumin, and fresh herbs is all. Pan-fry them until mahogany and serve them plain or in a simple sauce. An ancient combination that has been feeding people for good reason.
What You Need
- 1 lb ground lamb
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp ground cinnamon
- ¼ cup fresh flat-leaf parsley, chopped
- 1 egg
- Coarse salt and black pepper
Method
- Combine all ingredients in a bowl. Mix gently with your hands until just combined — overworking makes tough meatballs.
- Refrigerate the mixture for 30 minutes. This helps them hold their shape.
- Roll into balls — about 1.5 tablespoons each. Keep them uniform for even cooking.
- Pan-fry in a little fat over medium-high heat, 3–4 minutes per side, until browned and just cooked through.
- Alternatively, bake at 425°F for 15–18 minutes.
Tips & Notes
- Cold mixture rolls more cleanly. Wet hands help too.
- Lamb fat is very flavorful — you don't need much added fat in the pan.
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