Lemony lamb meatballs

Meatballs recipe for 6 people, takes only 10 mins; recipe has white bread, milk, lamb mince, lemon, garlic cloves, ground cumin, ground cloves, coriander, olive oil, natural yogurt and pomegranate.

Lemony lamb meatballs

Lemony lamb meatballs

Recipe by Chef Soomro Course: Meatballs


Prep time

20 mins


  • Coriander: small bunch coriander, stalks finely chopped and leaves picked
  • Olive Oil: 2 tbsp olive oil
  • Milk: 100ml milk
  • Natural Yogurt: 250ml natural yogurt
  • Lemon: 2 fat lemons, zested
  • White Bread: 100g stale white bread, blitzed to crumbs
  • Garlic Cloves: 2 garlic cloves, crushed
  • Ground Cumin: 1 tbsp ground cumin
  • Pomegranate: 1/2 pomegranate, seeds removed
  • Lamb Mince: 600g lamb mince
  • Ground Cloves: 1/4 tsp ground cloves


  1. Put the breadcrumbs in a bowl and add the milk. Leave for 5 mins, or until the milk has been absorbed. Add the lamb, lemon zest, garlic, spices, coriander stalks and plenty of seasoning. Mix everything well with your hands, then shape into meatballs, it should make about 30. Cover and chill the meatballs for at least 30 mins, or up to 24 hrs.
  2. Heat the oil in a large frying pan, or two smaller ones. Cook the meatballs for 8-10 mins, rolling them around the pan until nicely browned on all sides and cooked through. To serve, arrange the meatballs on a platter. If the yogurt is quite thick, add a drop of water or lemon juice. Drizzle it over the meatballs, then scatter the pomegranate seeds and coriander leaves on top.