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Jamie Oliver-Inspired Mediterranean Lamb Meatballs (5-Ingredient)

Jamie Oliver-Inspired Mediterranean Lamb Meatballs (5-Ingredient)
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Tender, herb-infused lamb meatballs with a hint of coriander, served with a cool mint yogurt sauce for a balanced Mediterranean flavor. The oats add moisture and a subtle texture, making them juicy and easy to prepare.

Ingredients

Scale
  • 1 lb ground lamb
  • 1/2 cup rolled oats
  • 1 large egg
  • 1/4 cup plus 1 tbsp fresh mint leaves, finely chopped, divided
  • 1 tsp ground coriander
  • 1 1/2 tsp kosher salt, divided
  • 2 tbsp olive oil, divided
  • 1 cup full-fat Greek yogurt

Instructions

  1. Prepare all ingredients: finely chop the fresh mint leaves, measure the rolled oats, ground coriander, kosher salt, and have the Greek yogurt ready. This mise en place ensures efficient cooking without interruptions.
  2. In a large mixing bowl, combine the ground lamb, rolled oats, egg, 1/4 cup of the chopped mint, 1 tsp ground coriander, and 1 tsp of the kosher salt. Use your hands or a fork to mix gently until just incorporated; overmixing can develop the proteins and lead to tough, dense meatballs.
  3. With slightly wet hands to prevent sticking, portion the mixture and roll into 20-24 meatballs, each about 1-inch in diameter. Place them on a plate or tray; uniform size ensures even cooking throughout.
  4. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until it shimmers and easily coats the pan. This temperature is ideal for achieving a deep brown sear without burning the exterior.
  5. Add the meatballs in a single layer, working in batches to avoid overcrowding, which would steam rather than sear them. Cook for 3-4 minutes per side, turning gently with tongs, until evenly browned on all sides for flavor development.
  6. If using the stovetop method: reduce the heat to medium-low, cover the skillet with a lid, and let the meatballs cook for 10-12 minutes. This gentle simmer allows them to cook through without drying out; check doneness with an instant-read thermometer.
  7. For an oven alternative: preheat the oven to 375°F / 190°C. After browning, transfer the meatballs to a baking sheet and bake for 10-12 minutes until the internal temperature reaches 160°F / 71°C, ensuring safe consumption.
  8. While the meatballs cook, prepare the yogurt sauce by combining the Greek yogurt, remaining 1 tbsp of chopped mint, and 1/2 tsp of kosher salt in a small bowl. Stir until smooth and well-blended; the salt enhances the yogurt’s creaminess and balances the mint.
  9. Once the meatballs reach an internal temperature of 160°F / 71°C, remove them from heat and let rest for 2-3 minutes. This allows the juices to redistribute, keeping them moist. Serve hot with the yogurt sauce on the side or drizzled over top.

Notes

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled meatballs on a baking sheet, freeze until solid (about 1 hour), then transfer to a freezer bag for up to 2 months. Reheat in a skillet over medium heat with a splash of water for 5-7 minutes, or in the oven at 350°F / 177°C for 10-15 minutes until warmed through.

Nutrition

Keywords: Mediterranean meatballs, lamb meatballs, 5-ingredient recipe, easy meatballs, herb meatballs, yogurt sauce, weeknight dinner, family meal, healthy meatballs, quick recipe, Jamie Oliver inspired, mint coriander meatballs

Find it online: https://britishrecipes.uk/jamie-oliver-inspired-mediterranean-lamb-meatballs-5-ingredient/