Mary Berry Lamb Meatballs Recipe [Tips & Tricks]

If you’re looking to spice up your weeknight dinners or impress at your next dinner party, Mary Berry’s lamb meatballs recipe is an absolute must-try!

Her unique twist on the classic meatball gives a burst of flavor, with tender lamb and a mix of spices that will have your taste buds dancing. Plus, it’s a simple yet impressive dish that’s surprisingly easy to prepare, making it perfect for both beginners and seasoned cooks. Whether you’re a fan of lamb or just love bold, hearty flavors, this recipe brings a little touch of elegance to a familiar comfort food!

Mary Berry Lamb Meatballs Recipe

Ingredients Needed

To create Mary Berry’s delicious lamb meatballs, you’ll need a selection of fresh and flavorful ingredients that work together to bring out the rich taste of lamb while maintaining a light, comforting texture. Here’s a breakdown of the key ingredients:

1. Ground Lamb – The star of the dish, ground lamb, is tender and juicy, providing a rich and slightly earthy flavor. Mary Berry’s recipe calls for lean lamb to ensure the meatballs are hearty but not too greasy.

2. Breadcrumbs – Fresh breadcrumbs play an essential role in creating the right texture. They help bind the meat mixture together while also contributing to the tenderness of the meatballs. If possible, opt for fresh rather than dried breadcrumbs, as they absorb moisture better and lead to a softer bite.

3. Egg – An egg is used as a binding agent, helping the breadcrumbs and meat to stick together and hold their shape during cooking. It also adds a slight richness to the meatball mixture.

4. Garlic – Garlic provides depth of flavor, adding a fragrant and aromatic quality that complements the lamb. A couple of cloves finely chopped or minced should suffice, giving just the right amount of punch without overpowering the dish.

5. Fresh Herbs – Mary Berry typically uses fresh mint and parsley in her recipe. Mint adds a refreshing, slightly sweet flavor that pairs wonderfully with lamb, while parsley adds a bright, herby freshness. The herbs should be finely chopped to evenly distribute their flavors throughout the meatballs.

6. Onion – A finely grated onion or finely diced shallot enhances the overall flavor, adding moisture and a mild sweetness to the lamb mixture. It also helps to keep the meatballs moist while cooking.

7. Spices – Ground cumin and ground coriander are used sparingly to add a subtle warmth and a hint of spice to the meatballs. These spices complement the rich flavor of lamb without overwhelming it.

8. Salt and Pepper – To season the meatballs to perfection, a good pinch of salt and a few cracks of black pepper are essential. This basic seasoning allows all the other ingredients to shine.

9. Olive Oil – A drizzle of olive oil is used to fry the meatballs, ensuring a crispy, golden exterior that contrasts beautifully with the tender interior.

10. Tomato Sauce – Mary Berry’s recipe often features a rich, tangy tomato sauce that the meatballs are simmered in after frying, allowing them to soak up some of the sauce’s flavor. It’s typically made with crushed tomatoes, onions, garlic, and a hint of basil.

Equipment Needed

Making Mary Berry’s lamb meatballs is a straightforward process, but there are a few key pieces of equipment that will make your cooking experience smoother and ensure the best results:

1. Mixing Bowl – A large mixing bowl is essential for combining the lamb, breadcrumbs, egg, and seasonings. It gives you enough space to thoroughly mix the ingredients without making a mess.

2. Chopping Board and Knife – To prepare the herbs, garlic, and onion, a good chopping board and a sharp knife are necessary. You’ll need them to finely chop the ingredients and create a smooth, even texture for the meatball mixture.

3. Measuring Spoons and Cups – Accurate measurements for the spices, breadcrumbs, and liquids will help ensure your meatballs turn out perfectly. Having a set of measuring spoons and cups will make the process easier.

4. Frying Pan – A non-stick frying pan or a large skillet is essential for frying the meatballs. A good pan will ensure that the meatballs brown evenly on all sides without sticking. It’s also large enough to fit several meatballs at once, allowing them to cook without crowding.

5. Lid or Cover – When simmering the meatballs in the tomato sauce, you’ll need a lid or cover for your pan to retain moisture and ensure the meatballs cook through.

6. Tongs or Slotted Spoon – After frying the meatballs, you’ll need tongs or a slotted spoon to transfer them to a plate, ensuring excess oil drains away before they’re added to the sauce.

7. Saucepan or Large Pan – For simmering the meatballs in the tomato sauce, a medium or large saucepan is required. It should be deep enough to hold the sauce and meatballs without splashing.

How To Make Mary Berry’s Lamb Meatballs

Making Mary Berry’s lamb meatballs is an easy and enjoyable process, resulting in flavorful, tender meatballs every time. Here’s a step-by-step guide to creating this dish:

1. Prepare the Meatball Mixture

   Start by placing the ground lamb in a large mixing bowl. Add the fresh breadcrumbs, egg, chopped onion, garlic, fresh mint, and parsley.

   Sprinkle in the ground cumin, ground coriander, salt, and pepper. Use your hands to mix everything together until well combined. You’ll want the mixture to be firm but not dry – if it feels too loose, add a little extra breadcrumb to firm it up.

2. Form the Meatballs

   Once the mixture is ready, take small portions (about the size of a golf ball) and roll them between your palms to form meatballs. Try to keep them uniform in size so they cook evenly. Place them on a plate or tray as you work.

3. Fry the Meatballs

   Heat a large non-stick frying pan over medium-high heat and add a little olive oil. Once the oil is hot, add the meatballs to the pan in batches.

   Fry them for about 5-7 minutes, turning occasionally, until they are golden brown on all sides. Be gentle when turning them, as they can be delicate until fully cooked.

4. Prepare the Tomato Sauce

   While the meatballs are frying, prepare your tomato sauce. In a separate saucepan, heat some olive oil and sauté finely chopped onion and garlic until softened.

   Add the crushed tomatoes, a pinch of salt, and a handful of fresh basil leaves. Let the sauce simmer on low heat, stirring occasionally.

5. Simmer the Meatballs

   Once the meatballs are browned, transfer them into the tomato sauce. Cover the pan and let the meatballs simmer in the sauce for about 15-20 minutes, allowing the flavors to meld and ensuring the meatballs cook through completely.

6. Serve

   After the meatballs are fully cooked and infused with the tomato sauce, they are ready to serve. Garnish with extra fresh herbs and perhaps a sprinkle of grated Parmesan cheese. Serve them with crusty bread, a side of pasta, or alongside a fresh salad for a complete meal.

Expert Tips

1. Use Lean Ground Lamb – Opting for lean ground lamb will help keep the meatballs juicy but not greasy. If the lamb is too fatty, it can lead to oily meatballs that are harder to hold their shape.

2. Don’t Overwork the Meat – When mixing the lamb with the breadcrumbs and seasonings, be sure not to overwork the mixture. Overmixing can make the meatballs dense and tough.

3. Chill the Meatballs Before Cooking – If you have time, chill the formed meatballs in the fridge for about 30 minutes before frying. This helps them hold their shape during cooking and prevents them from falling apart.

4. Season Well – Taste the meatball mixture before forming the balls to ensure it’s properly seasoned. The herbs, spices, and salt should be well balanced. You can always adjust the seasoning to your liking.

5. Make Ahead and Freeze – These meatballs freeze wonderfully!

   If you want to make a big batch, prepare and form the meatballs, then freeze them on a tray before transferring them to a bag. When ready to cook, just fry and simmer directly from frozen.

Mary Berry’s lamb meatballs are a comforting, flavorful dish that balances rich lamb with fresh herbs, warm spices, and a tangy tomato sauce. The combination of textures-crispy on the outside, tender on the inside-makes them a true crowd-pleaser.

Whether you’re making them for a family dinner or serving them at a gathering, these meatballs are sure to impress. With simple ingredients, a bit of patience, and Mary Berry’s expert guidance, you’ll have a mouthwatering meal that showcases the best of lamb in a deliciously accessible way.

Easy Recipe Variations For Mary Berry’s Lamb Meatballs

Mary Berry’s lamb meatball recipe is already a delicious classic, but it’s a wonderfully adaptable dish that invites creativity. Here are several easy variations to elevate your meatballs or give them a unique twist:

1. Spicy Mediterranean Meatballs

   If you’re looking for a bit of heat, incorporate some red chili flakes, cumin, and paprika into the meatball mixture. This spicy Mediterranean twist adds depth to the flavor profile, perfect for those who enjoy a bit of a kick. Pair it with a cooling yogurt sauce flavored with garlic and lemon to balance the heat.

2. Herb-Infused Lamb Meatballs

   For a fresh, fragrant variation, you can load your meatballs with a range of fresh herbs like mint, parsley, cilantro, and rosemary. These herbs complement the richness of the lamb, giving each bite a burst of refreshing flavor. This variation works particularly well when served with a tangy tzatziki sauce or a mint and yogurt dip.

3. Lamb Meatballs with a Sweet Twist

   Adding some dried fruit like raisins, apricots, or currants can infuse your meatballs with a pleasant sweetness that contrasts beautifully with the savory meat. You could also stir in a tablespoon of honey or pomegranate molasses for added sweetness and a rich, slightly tangy flavor that pairs wonderfully with the lamb.

4. Lamb Meatballs with Pine Nuts and Feta

   For a more Mediterranean-style dish, try adding pine nuts and crumbled feta to your meatball mix. The crunchy pine nuts give a delightful texture, while the salty feta adds a creamy and tangy flavor. This variation pairs excellently with a simple Greek salad or a roasted vegetable platter.

5. Indian-Spiced Lamb Meatballs

   If you want to bring an Indian flair to your lamb meatballs, consider using a blend of garam masala, coriander, turmeric, and cumin. Add finely chopped cilantro for freshness, and serve the meatballs with a side of naan or rice and a cooling raita. This variation brings a fragrant warmth that pairs beautifully with yogurt-based accompaniments.

6. Lamb Meatballs with Tomato and Basil

   For a more Italian-inspired dish, you can mix in some finely chopped basil and garlic, with a touch of Parmesan cheese for richness. After frying the meatballs, simmer them gently in a tomato sauce until cooked through. The basil and cheese meld beautifully with the savory lamb, creating a comforting meal that’s sure to please.

Best Practices To Store Leftovers

Storing leftover lamb meatballs properly ensures that you can enjoy them again without compromising on flavor or texture. Follow these best practices for storing, reheating, and preserving the quality of your lamb meatballs:

1. Cooling Before Storing

   Allow your lamb meatballs to cool down to room temperature before storing them. This prevents condensation from forming inside the storage container, which can make the meatballs soggy and degrade their texture. Try not to leave them out for more than two hours to avoid any food safety risks.

2. Airtight Containers

   Store the meatballs in airtight containers to prevent them from drying out or absorbing odors from other foods in the fridge. Ensure the lid is sealed tightly to maintain the quality of the dish. If you plan to store them for more than a few days, it’s better to freeze them instead.

3. Refrigeration

   If you’re planning to consume the leftovers within a few days, store them in the fridge. Lamb meatballs should be eaten within 3 to 4 days for the best taste and quality. Reheat them gently in the oven or on the stovetop to retain their moisture and texture.

4. Freezing for Longer Storage

   Lamb meatballs freeze exceptionally well. If you want to keep them for an extended period, wrap each meatball individually in plastic wrap or parchment paper, then place them in a freezer-safe bag or container.

   They can be frozen for up to 3 months. When you’re ready to eat them, thaw them overnight in the fridge and reheat gently.

5. Reheating Tips

   When reheating, avoid microwaving directly as it can cause the meatballs to become dry or tough. Instead, reheat them in a covered pan over low heat, or place them in the oven at 350°F (175°C) for about 15-20 minutes. If reheating in a sauce, simmer them in the sauce to help retain moisture.

What Goes Well With Lamb Meatballs

Lamb meatballs are rich and flavorful, so pairing them with complementary sides helps balance the dish and enhance the overall meal. Here are some of the best accompaniments to serve with lamb meatballs:

1. Couscous or Rice Pilaf

   Couscous or a fragrant rice pilaf makes an excellent side dish for lamb meatballs. The light, fluffy texture of couscous absorbs the rich, savory juices of the meatballs beautifully. You can make the rice pilaf more aromatic by infusing it with cinnamon, cloves, and cardamom, which complements the lamb perfectly.

2. Greek Salad

   A crisp Greek salad with cucumbers, tomatoes, red onions, Kalamata olives, and feta is a perfect contrast to the richness of the lamb meatballs. The tangy dressing with lemon and olive oil adds brightness, while the fresh vegetables help cut through the richness of the meatballs.

3. Hummus and Pita Bread

   Hummus offers a creamy and earthy flavor that pairs wonderfully with lamb meatballs. Serve it with warm pita bread, which acts as a great vessel to scoop up both the meatballs and the hummus, creating a satisfying bite. You can also drizzle a bit of tahini over the meatballs for added richness.

4. Roasted Vegetables

   Roasted vegetables like carrots, zucchini, eggplant, and bell peppers bring out the natural sweetness in the lamb and add a touch of smokiness. The charred edges of the vegetables complement the savory nature of the meatballs, making for a hearty and healthy side dish.

5. Tzatziki Sauce

   A creamy, tangy tzatziki sauce with yogurt, cucumber, garlic, and dill is a classic pairing with lamb meatballs. The coolness of the sauce balances the warmth of the meatballs, and its refreshing qualities elevate the dish to a whole new level.

6. Braised Greens or Spinach

   To add a touch of earthy bitterness, serve lamb meatballs with sautéed spinach or braised greens like kale. The richness of the lamb contrasts nicely with the slight bitterness of the greens, creating a well-rounded and nutritious meal.

7. Tabbouleh Salad

   Tabbouleh, a Lebanese salad made of parsley, bulgur, tomatoes, and lemon juice, offers a refreshing and light accompaniment. The bright flavors of the parsley and lemon contrast the savory lamb meatballs, making it a refreshing side that lightens the meal.

Conclusion

Mary Berry’s lamb meatballs are a versatile, flavorful dish that can be customized to suit a variety of tastes. Whether you’re opting for a spicy Mediterranean version, infusing them with herbs, or adding a touch of sweetness, lamb meatballs never fail to deliver a satisfying meal.

When storing leftovers, be sure to follow best practices to preserve the meatballs’ texture and flavor, ensuring they remain delicious the next day. As for what to serve with them, there’s a wide array of side dishes-from couscous and roasted vegetables to refreshing Greek salads and creamy hummus-that elevate this dish to new heights. Ultimately, lamb meatballs are a comforting and indulgent dish that’s perfect for weeknight dinners, family gatherings, or special occasions, with endless possibilities for creative variations and pairings.

FAQs

What Ingredients Are Needed For Mary Berry’s Lamb Meatballs Recipe?

The key ingredients for Mary Berry’s lamb meatballs include minced lamb, breadcrumbs, an egg, onion, garlic, fresh mint, cumin, ground coriander, salt, pepper, and olive oil. You will also need tomato passata or canned tomatoes to make the sauce.

How Do You Make The Lamb Meatballs For Mary Berry’s Recipe?

To make the meatballs, first combine minced lamb with breadcrumbs, egg, finely chopped onion, garlic, mint, and spices (cumin and coriander). Mix everything together thoroughly, then form the mixture into small meatballs. Heat olive oil in a pan, then brown the meatballs on all sides before simmering them in tomato sauce to cook through.

Can I Substitute The Lamb With Another Type Of Meat In Mary Berry’s Lamb Meatballs Recipe?

Yes, you can substitute the lamb with beef, turkey, or chicken. However, lamb provides a unique flavor, so the taste will differ slightly depending on which meat you choose.

How Long Do Mary Berry’s Lamb Meatballs Need To Cook?

The meatballs need to be browned in the pan for about 5-7 minutes, then simmered in the sauce for an additional 15-20 minutes. Ensure that the internal temperature of the meatballs reaches 160°F (71°C) for safe consumption.

What Is The Best Way To Serve Mary Berry’s Lamb Meatballs?

Mary Berry’s lamb meatballs are best served with a side of couscous, rice, or mashed potatoes. You can also pair them with a fresh salad or steamed vegetables for a complete meal.

Can I Prepare Mary Berry’s Lamb Meatballs Ahead Of Time?

Yes, you can prepare the meatballs in advance. Shape them and refrigerate them for up to 24 hours before cooking.

You can also freeze them for up to 3 months. Just make sure to thaw them in the refrigerator before cooking.

Can I Make Mary Berry’s Lamb Meatballs Spicy?

Yes, if you prefer a spicier flavor, you can add chili flakes, paprika, or ground chili powder to the meatball mixture or the sauce. Adjust the spice level to your taste.

Is Mary Berry’s Lamb Meatballs Recipe Suitable For Gluten-free Diets?

To make the recipe gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs or ground oats. You should also ensure that the other ingredients, such as the tomato sauce, do not contain any gluten.

How Do You Make The Tomato Sauce For Mary Berry’s Lamb Meatballs?

For the tomato sauce, sauté onions and garlic in olive oil until soft, then add tomato passata or canned tomatoes. Season with salt, pepper, and herbs such as oregano or basil. Let the sauce simmer for about 10-15 minutes before adding the meatballs.

Can I Bake The Lamb Meatballs Instead Of Frying Them In Mary Berry’s Recipe?

Yes, you can bake the lamb meatballs. Place them on a baking sheet lined with parchment paper and bake at 375°F (190°C) for about 20-25 minutes or until fully cooked, turning halfway through. After baking, you can simmer them in the tomato sauce to enhance the flavor.