Lamb, Cherry and Pine Nut Meatballs

READY IN: 30mins
Recipe by Sarah_Jayne

This recipe comes from a UK tv chef called Silvena Rowe who specializes in recipes from Eastern Europe. She suggests this as an appetizers recipe and that is will serve 12 as such. I am sure you could simply make them bigger if you wanted to do so.

Top Review by Chef Kate

Great meatballs! I made these quite small and baked them on a silpat instead of frying. the spices and herbs combine so beautifully with the cherries! And we all loved the crunch of the pinenuts. Thanks, Sarah Jayne!

Ingredients Nutrition


  1. In a large bowl, mix together the ground lamb, onion, garlic, sour cherries, pine nuts, paprika, allspice and cumin.
  2. Add the egg white and mix again.
  3. Stir in the chopped fresh herbs and season, to taste, with salt and freshly ground black pepper.
  4. Using your hands, shape the mixture into golf ball-sized balls.
  5. Heat the oil in a frying pan and fry the meatballs over a medium heat a few at a time, turning occasionally, for ten minutes, or until golden-brown on all sides and completely cooked through.
  6. Serve the meatballs hot or at room temperature.

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