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Lamb Meatballs with Mint Gravy

Tender, flavorful lamb meatballs simmered in a refreshing mint-infused gravy, perfect for Mediterranean-inspired dinners.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Lamb Meatballs
  • 1 pound ground lamb
  • 1 small onion finely minced
  • 3 cloves garlic minced
  • 0.25 cup fresh breadcrumbs
  • 1 large egg
  • 2 tbsp fresh mint chopped
  • 1 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
Mint Gravy
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups beef or lamb stock
  • 0.25 cup fresh mint leaves chopped
  • 2 cloves garlic minced
  • 1 tbsp lemon juice
  • salt and pepper to taste
  • 1 tsp honey optional

Equipment

  • Large mixing bowl
  • Large skillet
  • Whisk
  • Measuring cups and spoons

Method
 

  1. In a large mixing bowl, combine ground lamb, minced onion, garlic, breadcrumbs, egg, fresh mint, cumin, coriander, salt, and pepper. Mix gently until just combined.
  2. Shape mixture into 16-18 evenly sized meatballs. Place on a plate and refrigerate for 15 minutes.
  3. Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides, about 8-10 minutes total. Remove and set aside.
  4. In the same skillet, reduce heat to medium and add butter. Whisk in flour and cook for 1-2 minutes to create a roux.
  5. Gradually whisk in stock, ensuring no lumps form. Add minced garlic and bring to a gentle simmer.
  6. Return meatballs to skillet and add chopped mint leaves. Cover and simmer 15-20 minutes until cooked through.
  7. Stir in lemon juice and honey if using. Taste and adjust seasoning with salt and pepper.
  8. Serve immediately, garnished with additional fresh mint leaves if desired.

Notes

For best results, use fresh mint and don't overwork the meat mixture. Meatballs can be made ahead and frozen before cooking. Serve with mashed potatoes, rice, or flatbread.