Lebanese Lamb Meatballs

READY IN: 21mins
Recipe by English_Rose

An everyday ingredient, ground lamb, is transformed into a tasty Middle Eastern dish in this simple but effective recipe. Very nice in pita bread with hummus.

Top Review by Flaquis from S. Ca

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.

Ingredients Nutrition


  1. Place the onion, parsley and mint in a food processor. Blend for 30 seconds until smooth. Add the rest of the ingredients.
  2. Blend until thoroughly mixed together. Divide this mixture into 24 portions. Using wet hands gently shape into rissoles.
  3. Preheat the grill. Place the rissoles on a preheated, lightly oiled baking sheet. Grill for 5-6 minutes or until browned on all sides and cooked through.
  4. Serve hot or cold.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a