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Lamb Meatballs with Mint Gravy

Tender, flavorful lamb meatballs in aromatic mint-infused gravy, perfect for Mediterranean dinners and special occasions.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 2 pounds ground lamb
  • 1 cup fresh breadcrumbs
  • 0.5 cup fresh mint leaves finely chopped
  • 1 large onion finely diced
  • 4 cloves garlic minced
  • 2 large eggs
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
Mint Gravy
  • 3 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 2 cups beef or lamb stock
  • 0.25 cup heavy cream
  • 2 tbsp fresh mint chopped
  • 1 tbsp lemon juice

Equipment

  • Large mixing bowl
  • Heavy-bottomed skillet
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Combine ground lamb, breadcrumbs, chopped mint, half the diced onion, minced garlic, eggs, cumin, coriander, paprika, salt, and pepper in a large bowl. Mix gently until just combined.
  2. Shape mixture into golf ball-sized meatballs, approximately 1.5 inches in diameter. Refrigerate for 30 minutes.
  3. Heat olive oil in a large skillet over medium-high heat. Brown meatballs in batches, turning carefully for even browning, about 8-10 minutes total per batch.
  4. Remove meatballs and set aside. Add remaining diced onion to pan and cook until softened, about 5 minutes.
  5. Sprinkle flour over onions and cook for 2 minutes, stirring constantly to create a light roux.
  6. Gradually whisk in stock, ensuring no lumps form. Bring to gentle simmer and return meatballs to pan.
  7. Cover and simmer for 20-25 minutes, until meatballs are cooked through and gravy has thickened.
  8. Stir in heavy cream, fresh mint, and lemon juice. Season with salt and pepper. Simmer 5 minutes more before serving.

Notes

For best results, use fresh mint rather than dried. The gravy can be made ahead and reheated gently. Serve with rice, mashed potatoes, or warm pita bread.