Lamb Meatballs
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These lamb meatballs are quick to make and cook evenly in the air fryer. You'll find the full recipe on this page, including ingredients, step-by-step directions, and air frying times. Don't skip the cinnamon; it's essential for authentic lamb flavor.
Ingredients
- 1 lb ground lamb
- 1 large egg
- 1/4 cup plain breadcrumbs
- 2 tablespoons fresh mint, finely chopped (or 1 teaspoon dried)
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon black pepper
Steps
- 01Combine all ingredients in a bowl. Mix until the herbs and spices are evenly distributed.
- 02Roll into slightly smaller than golf ball portions (about 1.25 inches). Lamb is fattier than beef, so they shrink a bit during cooking.
- 03Place on a plate. These benefit from 15 minutes in the fridge to firm up.
- 04Ready for the air fryer.
The cinnamon is not optional. It's a tiny amount but it's what makes lamb meatballs taste like lamb meatballs and not beef meatballs with different meat.
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How to Air Fry It
- 01Preheat the air fryer to 380°F (193°C).
- 02Mix ground lamb with your desired seasonings and form into 1.5-inch meatballs.
- 03Place the meatballs in the air fryer basket in a single layer, leaving space between each.
- 04Air fry at 380°F (193°C) for 10-12 minutes, shaking the basket halfway through the cooking time.
- 05Ensure the internal temperature reaches 160°F (71°C), then let the meatballs rest for 2 minutes before serving.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Stores 3 days refrigerated or 3 months frozen. Reheat at 350°F (175°C) for 4-5 minutes. Lamb fat keeps them moist on reheat.
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