This easy Jamie Oliver 5 Ingredients Lamb Meatballs recipe is a quick and flavorful meal. Tender lamb meatballs are paired with a creamy tzatziki sauce, fresh mint, and roasted red peppers for a perfect combination of flavors. A squeeze of lemon adds a zesty finish, making this dish a simple and delicious weeknight dinner!
This Lamb Meatballs Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Why You’ll Love This Lamb Meatballs Recipe
- Quick to Make: You can have this delicious meal on the table in just 20 minutes, making it perfect for busy weeknights.
- Packed with Flavor: The combination of fresh mint, zesty lemon, and rich roasted red peppers makes every bite burst with flavor.
- Simple Ingredients: With only 5 main ingredients, this recipe is easy to shop for and prepare, without sacrificing taste.
- Healthy and Satisfying: Using higher-welfare minced lamb and fresh herbs, this dish is both nourishing and filling.
Jamie Oliver 5 Ingredients Lamb Meatballs Ingredients
- 1 lemon
- 200g (7 oz) tub of tzatziki
- 30g bunch of mint
- 230g (8 oz) roasted red peppers
- 400g (14 oz) minced lamb
How To Make Jamie Oliver 5 Ingredients Lamb Meatballs
- Prepare the Lemon and Sauce: Finely grate the lemon zest and set it aside. Squeeze the juice from half the lemon into a blender, add the tzatziki and most of the mint leaves, and blend until smooth. Season with sea salt and black pepper to taste then set the sauce aside.
- Make the Meatballs: Drain and finely chop half the roasted red peppers. In a bowl, mix the chopped peppers, half of the lemon zest, minced lamb, a pinch of salt, and plenty of pepper. Divide the mixture into 8 portions and shape them into long, oval meatballs.
- Cook the Meatballs: Heat 1 tablespoon of olive oil in a large non-stick frying pan over high heat. Add the meatballs and cook for about 10 minutes, turning occasionally, until golden and cooked through. During the last 2 minutes, slice the remaining roasted peppers and add them to the pan, mixing them with the meatballs.
- Serve: Spoon the sauce onto plates, top with the meatballs and peppers, and scatter over the remaining lemon zest and mint leaves. Slice the remaining lemon half into wedges for squeezing over the dish.
Recipe Tips
- Use Fresh Mint: Fresh mint gives a bright flavor. Don’t use dried mint as it won’t taste the same.
- Don’t Overmix the Meat: Mix the lamb just until the ingredients are combined. Overmixing can make the meatballs tough.
- Shape Meatballs Firmly: Press the meatballs firmly into shape so they hold together well and cook evenly.
- Cook on High Heat: High heat helps the meatballs brown nicely and stay juicy inside.
- Rest the Meatballs: Let the meatballs sit for a couple of minutes after cooking. This keeps them juicy and full of flavor.
What To Serve With These Lamb Meatballs
These tender lamb meatballs pairs well with pita bread, couscous, Greek salad, or roasted vegetables. It can also be served alongside hummus, tabbouleh, orzo, or grilled flatbread for a full and delicious dinner.
How To Store Leftovers
- Refrigerate: First, let the leftover lamb meatballs cool to room temperature. Once cooled, place them in an airtight container and refrigerate for up to 3 days.
- Freeze: Let the lamb meatballs cool completely, then transfer them to a freezer-safe container or bag. Freeze for up to 3 months. To thaw, place the meatballs in the refrigerator overnight before reheating.
How To Reheat Leftovers
- In The Oven: Preheat your oven to 180°C (350°F). Place the lamb meatballs in an oven-safe dish, cover with foil, and heat for about 15 minutes, or until warmed through.
- In The Microwave: Place the lamb meatballs on a microwave-safe plate. Cover with a microwave-safe lid or wrap and heat on medium power for 2-3 minutes, or until hot.
- On The Stove: Heat a small amount of oil in a pan over medium heat. Add the meatballs and cook for 5-7 minutes, turning occasionally, until they are thoroughly heated.
Jamie Oliver 5 Ingredients Lamb Meatballs Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 241
- Total Fat: 15.5g
- Saturated Fat: 6.4g
- Sodium: 0.6g (600mg)
- Total Carbohydrate: 3.6g
- Dietary Fiber: 0.7g
- Sugars: 2.8g
- Protein: 21.7g
FAQs
How Can I Make The Meatballs Hold Together Better?
Make sure to mix the meat and other ingredients thoroughly and shape the meatballs firmly. Chilling the meatballs for 10-15 minutes before cooking can also help them hold their shape.
My Meatballs Are Turning Out Dry, What Can I Do?
Try not to overcook the meatballs. Cooking on high heat and removing them as soon as they are cooked through will keep them juicy. You can also add a bit of olive oil or a tablespoon of milk to the mixture to help retain moisture.
Can I Make The Meatballs Ahead Of Time?
Yes, you can prepare the meatballs ahead and store them in the fridge for up to 24 hours before cooking.
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