Spicy lamb meatballs

    (64)
    25 min

    I usually serve these with plain yogurt that has a little fresh mint and cumin stirred in. Nice with a rice salad or couscous. Can be made into large meatballs or burgers and cooked on the bbq.


    54 people made this

    Ingredients
    Serves: 4 

    • 450g minced lamb
    • 3 spring onions, finely chopped
    • 4 cloves garlic, minced
    • 1 tablespoon curry powder
    • 1 teaspoon ground cumin
    • 1/4 teaspoon dried chilli flakes
    • a pinch salt and pepper to taste

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the barbecue for high heat or heat up the oven grill.
    2. In a bowl, mix the lamb, spring onions, garlic, curry powder, cumin, red pepper, salt and pepper. Divide evenly and mould into meatballs.
    3. Cook on the barbecue or under the grill for 5-10 minutes or until cooked though.

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    Reviews & ratings
    Average global rating:
    (64)

    Reviews in English (52)

    by
    0

    So nice and so easy. We had it with jacket potatoes and salad but could also do it with my spicy rice. This will be a firm favourite  -  15 Nov 2017

    by
    60

    I made these to grill on a charcoal grill and they were terrific! The only change I made was to add about 1 tbsp. of paprika in order to give the juice a more 'red' color as I was trying to get something close to what we eat when we go to our favorite Turkish restaurant. The flavor was excellent! Next time I think I will spice them more liberally since we are spicy food people, but really, the (amount of) spices called for in the recipe worked very well. We will definintely make these again!  -  21 Aug 2005  (Review from Allrecipes US | Canada)

    by
    31

    These were good but I did make a few changes. First I used a fresh green chili pepper instead of the dried chili flakes and it gave it a nice, subtle heat. I added an egg to help hold everything together. Also instead of the curry powder I added paprika, adding a nice smoky flavor. I added 2 minced mushrooms as well because they needed to be used and they give the patties a nice texture and I think they helped keep them moist on the inside. I served these with couscous with toasted pine nuts and I wilted some spinach and cabbage in the pan I cooked the patties in and it gave the greens a really nice flavor.  -  04 May 2009  (Review from Allrecipes US | Canada)

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