Lamb Meatballs Recipe

Spicy lamb meatballs served on small soft flour tortillas, topped with mango chutney, cooling raita, and a variety of tasty garnishes.

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Try something different with these easy-to-make spiced lamb meatballs. Too messy to actually fold, so it's best to serve them open and eat using a knife and fork. 😉 Posh ah?!

I particularly enjoy using lamb in Indian dishes because it pairs so well with the rich spices without letting them overpower its flavour.

One of my favourite quick and delicious dishes is spiced meatballs served on mini soft flour tortillas, almost like a pizza.

Soft tortillas topped with tomatoes, cucumber and mango chutney, drizzled with a cooling raita.

They're so easy to make and take just 35 minutes from prep to the table; the perfect starter to an Indian meal.

You could also serve these mini meatballs on their own in small dishes, paired with a variety of tasty dips.

Lamb is a versatile meat that can be used to make a wide variety of dishes.

Perfect for skewers, burgers, or spicy my Lamb Koftas Recipe, or, of course, my moussaka recipe reminds me of holidays in the Greek islands.

Or how about traditional English shepherd's pie, just like a cottage pie, but replacing the minced (ground) beef with minced lamb.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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main, dinner,

International

Yield: 24 mini meatballs

Author: Jan Bennett

Lamb Meatballs Recipe

Serve open on a soft flour tortilla wrap.

Prep time: 25 MinCook time: 5 MinTotal time: 30 Min

Ingredients

For the meatballs

• spray vegetable oil
• 350g lamb mince (ground lamb)
• 1 small red onion - peeled and very finely chopped
• 1 smallish-sized green chilli - top and tailed and very finely chopped
• 1 clove garlic - peeled, minced or very finely chopped
• freshly chopped coriander - leaves only, enough to make a tablespoon
• ½ teaspoon cumin
• ½ teaspoon hot chilli powder
• ½ teaspoon cinnamon
• ¼ teaspoon turmeric
• ¼ teaspoon ground coriander
• pinch of sea salt and black pepper

To serve

• 4 mini soft flour tortillas
• mango chutney (from a jar)
• raita
• freshly chopped coriander leaves
• tomatoes - deseeded and sliced
• cucumber - deseeded and sliced
• red onion - thinly sliced
• red or green chilli - very thinly sliced

Instructions

1. Put the lamb mince into a bowl and add the onion, chilli, garlic and freshly chopped coriander leaves.
2. Sprinkle over the turmeric, coriander, chilli powder, cumin, cinnamon, sea salt and black pepper. Mix the spices into the lamb, taking care not to over-mix, or your meatballs will be mushy and over-processed.
3. Fry a small piece of the meatball mixture in a pan until cooked, then taste it and adjust the seasoning as needed before proceeding. Once you're happy with the taste, take a small amount and shape it into a ball the size of a marble.
4. Repeat until you've used all the mixture; you'll end up with approx. 24 small meatballs.
5. Heat a large frying pan and add one spray of oil. Cook the meatballs for a few minutes, turning so they brown evenly.
6. They really won't take long to cook (about 5 minutes) as they're so small.
7. Warm the tortillas as per the packet instructions.
8. Spread mango chutney on the tortillas, top with meatballs and garnish. Add raita and serve right away.

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