This greek lamb meatballs recipe came up when David did a search for lamb mince on the Cookidoo app to make it in our Thermomix. They looked yummy and sounded pretty straightforward to make, so we decided it was definitely a dish to try.
Lamb mince and fresh mint went on my shopping list and we had them for dinner one night along with greek rice with spinach, best basic houmous, a bowl of salad leaves and spring onions from our garden with baby tomatoes and cucumber chopped through it and toasted multi seeded flatbreads from Asda. The meatballs were really delicious and moist...there's no egg added to bind the mixture together, however, I think the blended onion, mint and garlic did the job of the egg as well as adding flavour, along with the dried oregano.
There was 3 of us for dinner, but I managed to save a portion of the meatballs and rice, along with some houmous for lunch the next day!
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- Substitute the lamb mince for beef mince, if you prefer.
- The meatballs can be made ahead, up to step 3, but don’t dust with flour until you’re ready to cook them. I placed them on baking paper on a tray and covered them with cling film and put them in the fridge until I was ready to cook them in the evening.
- You could also enjoy them as part of a meze platter or with a greek salad.
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Recipe on UK Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 1 garlic clove
- 2 sprigs fresh mint, leaves only or fresh parsley, leaves only
- 150g onions, quartered
- 50g olive oil
- 500g lamb mince, broken in pieces
- 60g breadcrumbs (I used panko breadcrumbs)
- 1 tsp dried oregano
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- plain flour, for dusting
- 2 tbsp vegetable oil
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Instructions
- Place the garlic, mint, onions and olive oil in the mixing bowl then chop 3 seconds/speed 7. Scrape down the sides of the mixing bowl with the spatula then sauté 2 minutes/100°C/speed 1. Blend 10 seconds/ speed 8 until mixture is smooth. Scrape down the sides of the mixing bowl with the spatula.
- Add the lamb, breadcrumbs, oregano, salt and pepper then, with the aid of the spatula, mix 5 to 10 seconds/speed 5 until combined.
- Using wet hands, roll 1 tbsp of the mixture into a ball and place on a plate. Repeat with the remaining mixture to make approx. 24 or 25 meatballs. Dust the meatballs with flour.
- Heat the vegetable oil in a large frying pan over a medium heat. Fry the meatballs in batches for 8-10 minutes, turning occasionally, until browned all over and cooked through. Serve warm.
Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted using a chopping board, knife, frying pan, the hob and a blender or food processor to make the meatball mixture. My suggestions are as follows:
- Finely chop the garlic, mint and onions. Heat the frying pan on a high heat, add the olive oil and then the chopped garlic, mint and onions. Sauté for 2 minutes, stirring constantly. Transfer the onion mixture either to a blender or food processor and blend for around 10 seconds on high until mixture is smooth.
- Transfer the mixture to a bowl and add the lamb, breadcrumbs, oregano, salt and pepper then mix well with a fork or your hands until combined.
- Using wet hands, roll 1 tbsp of the mixture into a ball and place on a plate. Repeat with the remaining mixture to make approx. 24 or 25 meatballs. Dust the meatballs with flour.
- Heat the vegetable oil in a large frying pan over a medium heat. Fry the meatballs in batches for 8-10 minutes, turning occasionally, until browned all over and cooked through. Serve warm.
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Greek Lamb Meatballs (Thermomix)
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 1 garlic clove
- 2 sprigs fresh mint leaves only or fresh parsley, leaves only
- 150g onions quartered
- 50g olive oil
- 500g lamb mince broken in pieces
- 60g breadcrumbs I used panko breadcrumbs
- 1 tsp dried oregano
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- plain flour for dusting
- 2 tbsp vegetable oil
Instructions
- Place the garlic, mint, onions and olive oil in the mixing bowl then chop 3 seconds/speed 7. Scrape down the sides of the mixing bowl with the spatula then sauté 2 minutes/100°C/speed 1. Blend 10 seconds/speed 8 until mixture is smooth. Scrape down the sides of the mixing bowl with the spatula.
- Add the lamb, breadcrumbs, oregano, salt and pepper then, with the aid of the spatula, mix 5 to 10 seconds/speed 5 until combined.
- Using wet hands, roll 1 tbsp of the mixture into a ball and place on a plate. Repeat with the remaining mixture to make approx. 24 or 25 meatballs. Dust the meatballs with flour.
- Heat the vegetable oil in a large frying pan over a medium heat. Fry the meatballs in batches for 8-10 minutes, turning occasionally, until browned all over and cooked through. Serve warm.
Notes
- Substitute the lamb mince for beef mince, if you prefer.
- The meatballs can be made ahead, up to step 3, but don’t dust with flour until you’re ready to cook them. I placed them on baking paper on a tray and covered them with cling film and put them in the fridge until I was ready to cook them in the evening.
- We enjoyed the meatballs with a bowl of fresh salad and toasted multi seeded flatbreads from Asda along with:
- You could also enjoy them as part of a meze platter or with a greek salad.
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