Mediterranean-ish Lamb Meatballs

I tweaked the flavors / seasoning from the original to be a bit more Mediterranean / kofta-inspired. I didn't have currants, so I used golden raisins which added lovely sweetness! These take so well to edits -- you could add za'atar or cumin, you could replace the currants with some finely chopped nuts, you could certainly try other types of meat besides lamb... YUM


  • 1 pound organic ground lamb
  • 1 large egg
  • 1 garlic clove, minced
  • 1 tablespoon onion powder
  • 1/2 tablespoon Aleppo pepper
  • 1/2 teaspoon paprika
  • 3 tablespoons finely chopped mint
  • 1/3 cup dried raisins (or currants)
  • 1 teaspoon kosher salt
  • 1/2 cup Panko bread crumbs


Step 1

Preheat oven to 425F. Combine all ingredients in a bowl and mix thoroughly with your hands.

Step 2

Taking tablespoons at a time of the meat mixture, roll into balls and place on baking sheet (makes 12 meatballs).

Step 3

Bake for 15 minutes or until no longer pink in the center.

Step 4

Serve with hummus and labneh with pita, and a fresh Greek salad.