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    You are in: Home / Recipes / Lebanese Lamb Meatballs Recipe
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    Lebanese Lamb Meatballs

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on September 30, 2009

      Look no further, this is the real deal! So authentic! It tastes exactly like the kafta kabobs at Lebanese restaurants. I used really lean beef (93%) instead of lamb and shaped them into long strips of meat. I cooked this under the broiler and served it with roasted tomatoes, salad, pilaf and hummus. I was a little apprehensive when the recipe said to use 2 ounces of parsley (which was more than 1/2 a bunch), but I went ahead and it was perfect. I made extra patties and plan on freezing them for future use. Thanks for sharing.

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    • on June 30, 2010

      Outstanding meatballs; just love the flavours in these. I used partly fresh and dried parsley. Agree with other reviewers that the fresh mint really takes this over the top. I also used ground turkey. Made by Unrulies under the Influence/ZWT6

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    • on September 16, 2009

      This was so easy and tasted wonderful. I used a very lean ground beef because I did not have any lamb, but the spices gave it that Lebanese taste anyway. Served it with a cold Lebanese cucumber soup, a Greek salad, and then made the meatballs into wraps with ww tortillas and baba ghannouj. As suggested by another reviewer, I baked my meatballs on a cookie tray covered with parchment paper in a 350 degree oven for about 25 minutes.

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    • on March 27, 2009

      FANTASTIC and you can quote me! This IS a great recipe! DEFINATELY fresh mint like wrote reviewer before, If making this was a football game, this would DEFINATELY score! Used only 1 ounce of mixed spice instead of parsley, TRUE! As think2 ounces for me would have been too much too! Can see adding feta cheese to recipe, 2 THUMBS up this gets from me! THANKS!

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    • on August 08, 2008

      Delicious meatballs packed with flavor. This reminded me of Lebanese kibbeh except in meatball form. Used fresh mint from the garden and whole allspice which I ground myself. I then placed the meatballs on a parchment lined cookie sheet and baked at 350º about 25 minutes. Thank you. cg

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    Nutritional Facts for Lebanese Lamb Meatballs

    Serving Size: 1 (110 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 357.7
     
    Calories from Fat 242
    67%
    Total Fat 26.9 g
    41%
    Saturated Fat 11.6 g
    58%
    Cholesterol 82.7 mg
    27%
    Sodium 705.7 mg
    29%
    Total Carbohydrate 7.9 g
    2%
    Dietary Fiber 1.3 g
    5%
    Sugars 1.6 g
    6%
    Protein 20.0 g
    40%
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