Turkish Lamb Meatballs with Herbs Recipe
Juicy, aromatic meatballs made from ground lamb with plenty of herbs and spices are the essence of Turkish home cooking. Often served at family gatherings and weekend lunches, they’re a bit like Italian meatballs but with a distinctly more herb-forward character. They taste great both with rice and wrapped in flatbread with vegetables.
These meatballs capture the comforting flavors of Turkish home cooking in a simple, everyday dish. The combination of lamb, fresh herbs, and warm spices gives them a distinctive character that sets them apart from classic European meatballs.
Chef's tips
Don’t rush the mixing and resting steps – thorough kneading and a short chill in the fridge are key for tender, cohesive meatballs. If the mixture feels too soft to shape, add a little more breadcrumbs and chill again for 10 minutes.
How to serve
Serve on a platter with rice pilaf, a simple tomato and cucumber salad, and a bowl of thick yogurt with garlic and lemon. For a casual option, tuck the meatballs into warm flatbread with crunchy lettuce, sliced tomatoes, onions, and a drizzle of yogurt or tahini sauce.
Ingredients
- ground lamb - 500 g
- onion - 1 piece
- garlic - 3 cloves
- breadcrumbs - 3 tablespoons
- egg - 1 piece
- parsley finely chopped - 3 tablespoons
- cumin ground - 1 teaspoon
- paprika sweet, ground - 1 teaspoon
- chili flakes - 0.5 teaspoons
- salt - 1 teaspoon
- black pepper freshly ground - 0.5 teaspoons
- vegetable oil - 3 tablespoons
Preparation
- Peel the onion and grate it on a fine grater or chop very finely, then gently squeeze out the excess juice with your hands.
- Peel the garlic and press it through a garlic press or chop finely.
- Rinse the parsley, pat dry, and chop as finely as possible.
- Place the ground lamb in a large bowl and add the onion, garlic, parsley, breadcrumbs, egg, cumin, sweet paprika, chili flakes, salt, and pepper.
- Knead the mixture with your hand for 3–4 minutes, until the ingredients are well combined and the meat starts to feel slightly sticky – this will keep the meatballs from falling apart.
- Cover the bowl with plastic wrap and place in the fridge for at least 20 minutes so the flavors can meld and the breadcrumbs absorb the moisture.
- After chilling, wet your hands with water and shape the mixture into small, elongated meatballs about the size of a thumb or into small balls, and arrange them on a plate.
- Heat the oil in a large frying pan over medium heat and place the meatballs in a single layer, leaving some space between them.
- Fry the meatballs for 8–10 minutes, turning them every 2–3 minutes with tongs or a fork, until they are well browned on all sides and cooked through in the center.
- Transfer the fried meatballs to a plate lined with paper towel to drain off excess fat and serve immediately while hot.
Storage
Usmażone i wystudzone klopsiki możesz przechowywać w lodówce do 3 dni lub zamrozić do 2 miesięcy; podgrzewaj na patelni z odrobiną wody lub w piekarniku pod przykryciem.
