Lamb Meatballs 

For 3-4 People


  • 3 tablespoons extra virgin olive oil
  • 3 medium yellow onions, sliced into ¼-inch rings
  • 1 small yellow onion, grated
  • Kosher salt
  • 1 ½ pounds ground lamb
  • ⅓ cup breadcrumbs
  • ½ bunch fresh parsley, leaves chopped
  • 1 egg
  • 2 garlic cloves, minced
  • 1 ½ teaspoons Baharat
  • ¼ teaspoon ground cardamom
  • Black pepper


Heat your oven: Preheat your oven to 425°F.

Caramelize the sliced onions: In a large oven-safe pan over medium-high heat, add the olive oil. Once it shimmers. Add the sliced onion rings and season with a big pinch of salt. Cook, stirring occasionally, until the onions have fully softened and turned a deep golden brown, 20-30 minutes.

Make the meatballs: While the onions are cooking, combine the grated onion, lamb, breadcrumbs, parsley, egg, garlic, Baharat, and cardamom in a large mixing bowl. Add a big pinch of kosher salt and black pepper and mix to combine. Take handfuls of the meat mixture (about 2 tablespoons each) and form them into meatballs. You should end up with about 18-20 meatballs.

Make the onion sauce: When the onions are ready, turn off the heat and carefully stir in 1 cup of water. The water should turn brown immediately. Nestle the lamb meatballs into the onion sauce, and using a spoon, scoop some of the onions on top.

Bake the meatballs: Transfer the pan to the oven to bake on the center rack until the meatballs are cooked through and no longer pink in the middle, about 25 to 30 minutes. I like to occasionally baste the meatballs with the onion sauce while they bake.

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