Worlds best lamb meatballs

These meatballs are life changing!

They were inspired by a Yotam Ottolenghi recipe, but improved for a Lazy South African home cook (Me). They are simply delicious and such a crowd pleaser!

Lamb meatballs

  • 1kg minced lamb
  • 2 medium onions, finely diced
  • 20g chopped flat-leaf parsley
  • 3 cloves of garlic, crushed
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 60g dried cranberries, finely chopped
  • 1 medium egg
  • Salt and pepper
  1. Place all ingredients into a large bowl and mix with hands (mix until just combined and be careful not to over mix)
  2. Roll into golfball-sized meat balls and place on a traydfghj
  3. Heat 2 tbsp. Extra virgin olive oil in a large pan on med-high heat
  4. Panfry the meat balls, turning them often until all are until well browned
  5. Place the meatball on kitchen towel to draingbhnjm


  • 2-3 large red onions, roughly chopped
  • 700ml Vegetable/Chicken Stock (made up with approximately 3-4tbsp to 655-640ml hot water) – I used NOMU Fond
  • 3 bay leaves
  • 3 sprigs of thyme
  • 2 tsp sugar
  1. Heat 2 tbsp extra virgin olive oil in a heavy, wide-based pot, and add the chopped onion. Cook onions on medium heat until translucent and lightly browned
  2. Add the Vegetable/Chicken stock, bay leaves, sprigs of thyme, sugar and salt and pepper to taste.gtyhj
  3. Allow the stock to begin lightly bubbling, then add the meatballs carefully to the pot, ensuring that all meatballs are covered by liquid (can add more stock if necessary)drftghj.jpg
  4. Bring to a simmer and cover with a lid for 30 min.
  5. Remove the lid and simmer for 1 hour, allowing the meatballs to cook and the sauce to reduce, gently mixing every 5-10 min throughout.sedrft.jpg
  6. Transfer meatballs to a serving dish. Reduce sauce on the stove, if need be, and pour evenly over the meatballs.

To serve

  • 250ml Double thick Greek yogurt
  • 3 tbsp. of herbs (your choice of roughly chopped coriander/mint/parsley)
  1. Gently whisk the yogurt to ensure that it is smooth, then dollop over the meat balls
  2. Scatter the herbs over the meatballs and yogurt and serve immediately while hot.

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