Mary Berry’s Lamb Meatballs recipe is a wonderful take on a classic that brings together succulent ground lamb, aromatic herbs, and a rich, savory tomato-based sauce. Unlike the standard beef meatball, lamb offers a unique, slightly gamey flavor that pairs beautifully with robust seasonings like garlic, cumin, coriander, and fresh mint.
Mary, known for her elegant yet accessible cooking style, keeps things straightforward and family-friendly, yet elevates every dish with touches of sophistication. These lamb meatballs are no exception. They are gently browned, then simmered in a flavorful tomato sauce until tender and infused with rich, warming spices. Often served with rice, couscous, or crusty bread, they’re the kind of dish that makes you want to cozy up around the table and savor every bite.
Mary Berry’s Lamb Meatballs Recipe
Ingredients Needed
Let’s break down the components of this dish. You’ll need ingredients for both the meatballs and the sauce.
For The Lamb Meatballs
- 500g ground lamb – Choose good-quality lamb for optimal flavor and juiciness.
- 1 small onion, finely grated – Adds moisture and sweetness.
- 2 garlic cloves, minced – A staple for depth and aroma.
- 1 tsp ground cumin – Warm and earthy, perfect for lamb.
- 1 tsp ground coriander – Fresh and citrusy undertone.
- 2 tbsp fresh parsley or mint, finely chopped – Brightens the flavor profile.
- Salt and black pepper, to taste – Essential seasoning.
- 1 egg, beaten – Helps bind everything together.
- 3 tbsp breadcrumbs – Absorbs moisture and keeps the texture tender.
For The Tomato Sauce
- 1 tbsp olive oil – A flavorful base to sauté aromatics.
- 1 onion, finely chopped – Sweetens and enriches the sauce.
- 2 garlic cloves, crushed – Layered aromatic depth.
- 1 tsp smoked paprika – Adds a subtle smokiness.
- 1 can (400g) chopped tomatoes – A rich and tangy base.
- 1 tbsp tomato purée – Intensifies the tomato flavor.
- 1 tsp sugar – Balances acidity.
- Salt and pepper, to taste.
- Optional: A splash of red wine or stock – Adds body and complexity.
Equipment Needed
Creating Mary Berry’s Lamb Meatballs doesn’t require fancy tools, but here’s what you’ll want to have at the ready:
- Large mixing bowl – For combining meatball ingredients.
- Frying pan or skillet – Preferably non-stick, for browning the meatballs.
- Large saucepan or Dutch oven – For simmering the meatballs in sauce.
- Wooden spoon or spatula – For stirring.
- Measuring spoons – Precision makes all the difference in seasoning.
- Knife and chopping board – For prepping your vegetables and herbs.
- Grater – Handy for finely grating onion.
Optional but helpful:
- Meat thermometer – To ensure your meatballs reach a safe internal temperature (about 70°C or 160°F).
- Food processor – If you want a very smooth sauce or finely chopped herbs in no time.
Instructions To Make Mary Berry’s Lamb Meatballs
Now comes the fun part-bringing it all together. Here’s a step-by-step guide to creating these flavor-packed meatballs from scratch:
1. Make The Meatball Mixture
In a large bowl, combine the ground lamb, grated onion, garlic, cumin, coriander, herbs, breadcrumbs, beaten egg, salt, and pepper. Using your hands (clean or gloved), mix gently but thoroughly. Be careful not to overmix-it can make the meatballs tough.
2. Shape The Meatballs
Form the mixture into small balls, about the size of a walnut. Try to keep them uniform for even cooking. You should get about 16-20 meatballs, depending on the size.
3. Brown The Meatballs
Heat a little olive oil in a large frying pan over medium heat. Brown the meatballs in batches, turning them to ensure they color evenly on all sides. You’re not cooking them through at this stage-just giving them a delicious outer crust. Remove them from the pan and set aside.
4. Make The Sauce
In the same pan, add a touch more oil if needed, and gently sauté the chopped onion until soft and translucent. Add the crushed garlic and smoked paprika, stirring for about 30 seconds until fragrant. Then, stir in the tomato purée, canned tomatoes, sugar, salt, and pepper. If using, pour in a splash of red wine or stock.
Bring the sauce to a gentle simmer and let it bubble for about 10 minutes, stirring occasionally. Taste and adjust the seasoning.
5. Simmer The Meatballs
Carefully return the browned meatballs to the sauce, nestling them in gently. Cover with a lid and let simmer for 20-25 minutes, or until the meatballs are cooked through and tender.
6. Serve And Enjoy
Serve hot, garnished with more fresh herbs if you like. Pair with couscous, rice, buttery mashed potatoes, or crusty bread-whatever makes you happiest.
Tips And Tricks
Here are some pro tips to help you master this dish like Mary:
- Use lamb with a bit of fat – Lean lamb can dry out. Aim for around 15-20% fat for juicy meatballs.
- Grate, don’t chop, your onion – It blends more seamlessly into the meatball mixture, improving both flavor and texture.
- Chill before cooking – After forming your meatballs, chill them for 15-30 minutes. This helps them hold their shape better when browning.
- Deglaze the pan – After browning the meatballs and before making the sauce, use a splash of stock or wine to deglaze the pan and capture all that flavor.
- Add a pinch of cinnamon or allspice – If you want a more Middle Eastern twist, a touch of warm spice can deepen the flavor beautifully.
- Make it ahead – This dish is even better the next day, as the flavors meld and deepen overnight in the fridge.
- Freeze like a pro – Freeze cooked meatballs in sauce in airtight containers for a quick and hearty meal on busy days.
Mary Berry’s Lamb Meatballs are a stellar example of how simplicity can meet elegance in the kitchen. With rich, earthy lamb, fragrant spices, and a comforting tomato sauce, this dish delivers layers of flavor and soul-warming satisfaction. It’s ideal for a family dinner, a weekend treat, or even a casual gathering with friends.
The best part? It’s adaptable. You can spice it up, mellow it down, serve it with various sides, and make it your own while still honoring Mary’s timeless technique. With a little bit of prep and a lot of love, you’ll have a dish that’s bound to become a regular in your recipe rotation.
So roll up your sleeves, grab your skillet, and let the aroma of spiced lamb and simmering tomatoes fill your kitchen. Happy cooking!
Easy Recipe Variations For Mary Berry’s Lamb Meatballs
Mary Berry’s lamb meatballs are already bursting with her signature blend of comfort and sophistication – tender, seasoned lamb infused with herbs and spices, gently browned and often served in a tomato-rich sauce. But if you’re feeling adventurous or just want to tweak things a bit to suit what’s in your fridge or pantry, there’s a world of delicious variations to try.
1. Spiced Moroccan Twist
Take Mary’s base and infuse it with the warmth of North African flavors. Add ground cumin, coriander, cinnamon, and a hint of allspice to the meat mixture. Mix in finely chopped preserved lemon or fresh mint for a zesty bite. Serve these with a harissa-spiced tomato sauce and a side of couscous dotted with apricots and almonds.
2. Greek-Inspired Medley
Infuse the lamb with oregano, thyme, garlic, and a crumbling of feta cheese for a Greek taverna vibe. Mix in some grated zucchini for extra moisture and a touch of sweetness. Serve with tzatziki, warm pita, and a crisp cucumber salad drizzled with lemon and olive oil.
3. Indian-Style Kofta Version
Transform these into spiced lamb koftas by adding garam masala, turmeric, ginger, and chopped green chili into the meatball mix. Serve them with a rich curry sauce or a tangy yogurt raita. Pair with naan or fragrant basmati rice and a side of mango chutney for that perfect sweet-spicy balance.
4. Italian-Inspired Lamb Meatballs
Swap out Mary’s original seasonings for Italian herbs like basil, oregano, and rosemary. Add Parmesan cheese and a touch of breadcrumbs soaked in milk for a rich, tender bite. Simmer in a tomato basil marinara and serve over pasta or creamy polenta.
5. Herby Lemon-Mint Light Version
For a lighter, zesty take, emphasize fresh herbs like parsley, dill, and mint. Add lemon zest to the meat mixture and skip the heavy sauce in favor of a light yogurt-lemon dressing. These are perfect as part of a Mediterranean platter with olives, hummus, and grilled vegetables.
Storing Leftovers
You’ve made a batch of Mary Berry’s lamb meatballs – or maybe even a double portion because they’re just that good – and now you’re wondering how best to preserve their wonderful flavor and texture. No worries; lamb meatballs store beautifully, and with a few thoughtful steps, they’ll be just as delicious the second (or third) time around.
Refrigeration Tips:
Once cooked, allow the meatballs to cool to room temperature before transferring them to an airtight container. They can be stored in the fridge for up to 3-4 days. Be sure to include any sauce they were cooked in – it helps keep them moist and flavorful.
Freezing for Later:
Want to stretch your cooking effort even further? These meatballs freeze exceptionally well. You can freeze them raw or fully cooked:
- For raw meatballs: Place them on a tray lined with parchment paper, freeze until solid, then transfer to a freezer bag. This prevents them from sticking together.
- For cooked meatballs: Let them cool, then freeze with or without sauce in portion-sized containers or zip-lock bags. They’ll keep for up to 3 months.
Reheating Without Losing Magic:
Reheat gently on the stovetop in their sauce, in a covered saucepan over low heat, until warmed through. You can also use the microwave, but add a splash of water or stock to prevent drying out. If reheating from frozen, let them thaw overnight in the fridge first for the best texture.
What To Eat With Mary Berry’s Lamb Meatballs?
Oh, where to begin! These succulent little gems are wonderfully versatile, and the sides you serve can completely transform the dish. Whether you’re going for classic British comfort or a Mediterranean mezze experience, here are some mouthwatering ideas:
1. Classic Rice And Couscous Pairings
- Basmati rice, fluffy and lightly buttered, offers a neutral bed to let the flavors of the meatballs shine.
- For something more aromatic, try saffron rice or pilaf-style rice with sautéed onions, raisins, and slivered almonds.
- Couscous, especially the pearled kind, works beautifully – it absorbs the sauce and adds a delicate chewiness.
2. Potatoes, But Make Them Special
- Creamy mashed potatoes (infused with garlic or chive) for a cozy, comforting base.
- Or go with crispy roast potatoes – rosemary-seasoned wedges or smashed new potatoes with olive oil and sea salt.
- Sweet potato mash offers a touch of natural sweetness that plays well against spiced or herby meatballs.
3. Flatbreads And Pita For Dipping
- Warm, pillowy naan, grilled pita, or even lavash are perfect for scooping up the sauce and catching every flavorful crumb.
- Add a side of hummus or baba ganoush for dipping heaven.
4. Vegetables And Salads To Brighten Things Up
- A Greek salad with tomatoes, cucumbers, olives, and red onion – refreshing and crisp.
- Grilled or roasted vegetables, like zucchini, bell peppers, or eggplant, bring smoky depth.
- A simple arugula and lemon salad cuts through the richness with peppery freshness.
5. Sauces And Condiments
- Yogurt-based sauces, like tzatziki or garlic yogurt, add creaminess and a cooling contrast.
- Chutneys or relishes – mint, tomato, or even a bit of chili jam – provide a zippy lift.
Conclusion
Mary Berry’s lamb meatballs are more than just a delightful dish – they’re a launchpad for culinary creativity. Whether you stay true to her original recipe or let your tastebuds wander through Mediterranean, Indian, or Moroccan inspirations, there’s something deeply satisfying about the way these meatballs bring people together around the table.
They’re easy to adapt, simple to store, and versatile enough to match a wide range of sides and sauces. Whether it’s a cozy weeknight dinner, a special weekend gathering, or even meal-prepping for the week ahead, these meatballs are ready to rise to the occasion.
So roll up those sleeves, get your spices ready, and prepare to fall in love with lamb meatballs all over again – Mary Berry style and beyond.
FAQs
What Ingredients Are Needed For Mary Berry’s Lamb Meatballs?
To make Mary Berry’s lamb meatballs, you will need the following ingredients: 500g minced lamb, 1 small onion (finely chopped), 2 cloves garlic (minced), a handful of fresh parsley (chopped), 1 tsp dried oregano, 1 egg, 1 slice of white bread (crumbed), salt and pepper to taste, and olive oil for frying. You will also need a tomato-based sauce or passata to serve the meatballs in, along with a garnish of fresh herbs like mint or parsley if desired.
How Do You Cook Mary Berry’s Lamb Meatballs?
Start by mixing the minced lamb, chopped onion, garlic, chopped parsley, oregano, egg, crumbled bread, salt, and pepper in a large bowl. Shape the mixture into small meatballs, about the size of a golf ball. Heat olive oil in a frying pan over medium heat and cook the meatballs in batches for 8-10 minutes, turning occasionally, until they are browned on all sides and cooked through. Once cooked, transfer the meatballs to a plate. In the same pan, you can add the tomato sauce or passata, letting it simmer before adding the meatballs back into the sauce to cook for another 10-15 minutes, allowing the flavors to meld together.
Can I Make Mary Berry’s Lamb Meatballs Ahead Of Time?
Yes, you can prepare Mary Berry’s lamb meatballs ahead of time. After forming the meatballs, you can either refrigerate them for up to 24 hours or freeze them for longer storage. If freezing, place the raw meatballs on a baking sheet in a single layer and freeze them until firm, then transfer them to a sealed container or freezer bag. To cook, simply thaw them overnight in the fridge and follow the cooking instructions. You can also make the meatballs in advance and freeze the cooked meatballs with sauce, reheating them in a pan over low heat or in the oven.
