Middle Eastern Lamb Meatballs

Middle Eastern Lamb Meatballs

Cooking time


  1. Preheat oven to 200C. Put lamb mince and spices into a large bowl. Season generously then mix well until combined.
  2. Roll tablespoons of mixture into balls, using wet hands. Transfer to an oven tray and drizzle with 2 Tbsp of the garlic oil and toss to coat. Bake for 20 minutes or until cooked through.
  3. Meanwhile, heat remaining oil in a large frying pan, add onion and cook stirring for 5 minutes until onion is soft. Stir in passata and sugar. Season with salt and pepper and bring to a simmer. Arrange baked meatballs in hot sauce. Top with labne, mint leaves and an extra drizzle of oil.
  4. Serve with flat bread, hummus, tabouli and lemon wedges.


Please note this recipe has not been Foodmap accredited

Ingredients Chevron Icon

  • 650g lamb mince
  • 1 1/2 tsp ground cumin
  • 1 tsp dried mint
  • 1 tsp allspice
  • Sea-salt flakes and freshly ground black pepper, to season
  • 4 Tbsp Cobram Estate Garlic Infused Extra Virgin Olive Oil, plus extra to serve
  • 1 brown onion, finely chopped
  • 700g passata sauce
  • Pinch of brown sugar
  • ¼ cup labne or thick greek style yogurt
  • ¼ cup mint leaves
  • 4 loaves lebanese flatbread
  • ½ cup hummus
  • 1 cup store bought tabouli, to serve
  • 1 lemon, cut into wedges, to serve