How to make minted lamb meatballs

Google ‘meatballs’ and you’ll discover almost twenty different cultural variations. As a valued member in our trio of tapas, these delicious minted lamb meatballs will add a fresh twist to any tapas platter and making them is so easy, you can even get the kids involved. Bonus.

Ingredients (serves 8):

500g lean lamb mince
2 cloves garlic, chopped
1 onion, coarsely chopped
¼ cup fresh mint, chopped
1 egg, lightly whisked
2 tsp dried oregano leaves
2 tsp ground cumin
Salt and pepper, to taste
1 cup tzatziki, to serve
Olive oil


1. Combine the lamb, garlic, onion, mint, egg, oregano and cumin in a bowl. Season with salt and pepper.

2. Roll tablespoonfuls of the mixture into balls. Transfer to a baking tray. Cover with plastic wrap. Place in the fridge for 1 hour or overnight to chill.

3. Heat a large non-stick frying pan over medium-high heat. Drizzle with olive oil. Cook half the meatballs, turning, for 5 minutes or until golden. Transfer to a large baking tray. Repeat with the remaining meatballs.

Serve, hot or cold, with tzatziki.

To complete your tapas platter, check out these recipes for bruschetta and squid and chorizo skewers.