The Latest

all lifestyle


The Latest



Lover of all things food

Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

or check out these
popular categories:

quick and simple lamb meatballs

(Not Quite Kofta) Lamb Meatballs

Posted by: Ari Laing

Lamb meatballs are easy to prep, quick to cook (they're broiled, not pan fried -- less mess!), and have a light texture with a crispy crust. The secret ingredient to keeping them juicy? Golden raisins! Serve over hummus with toasted pine nuts for an easy weeknight dinner that's ready in less than 25 minutes!

recipe +-

Posted by: Ari Laing
lamb meatballs with raisins, pine nuts, and hummus
Print Recipe
5 from 3 votes

(Not Quite Kofta) Lamb Meatballs

The secret ingredient to keeping these homemade lamb meatballs juicy? Golden raisins! Serve over hummus with toasted pine nuts and a bit of spicy arugula for an easy weeknight dinner that's ready in less than 25 minutes!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dinner
Cuisine: Middle Eastern
Keyword: cinnamon spiced lamb, homemade meatballs, how to cook meatballs, lamb with raisins, middle eastern lamb
Servings: 15 meatballs
Calories: 113kcal
Author: Ari Laing


  • cup golden raisins
  • 1 ½ lb ground lamb
  • ½ cup breadcrumbs
  • 1 large egg beaten
  • 1 tsp kosher salt
  • ½ tsp ground cinnamon
  • ¼ tsp freshly ground black pepper


  • Place raisins in a small bowl, then cover with water. Let sit 10 minutes to rehydrate, then drain and set aside.
  • In a large mixing bowl combine ground lamb, breadcrumbs (NOT panko!), egg, salt, cinnamon, pepper, and rehydrated raisins. Gently mix until well incorporated, trying hard not to over work the meat.
    lamb meatballs with raisins and cinnamon
  • Divide mixture into meatballs about 1 ½” – 2″ in size. Should yield approximately 16 meatballs. Place on a rimmed baking sheet then broil on high for 6 minutes. Remove from oven, turn meatballs over and cook an additional 6 minutes (*see note below) until just fully cooked, or until internal temperature is 155 F. Lamb will continue to cook slightly when removed from oven.


  • We love panko breadcrumbs, but we do not recommend using them here as they create a coarser texture in the meatballs. Using regular breadcrumbs keeps the meatball texture smooth.
  • We don't usually insist on turning meatballs over halfway through cooking time when broiled, but because of the raisins in this recipe, it's necessary. If the meatballs cook for a full 12-13 minutes on one side, any raisins poking out of the top of the meatball will burn. This is avoided by flipping the lamb meatballs halfway through cooking.

For more simple weeknight meals, check out the following recipes:


Serving: 1meatball | Sodium: 221mg | Sugar: 2.2g | Fiber: 0.3g | Cholesterol: 53mg | Calories: 113kcal | Saturated Fat: 1.3g | Fat: 3.9g | Protein: 13.7g | Carbohydrates: 5.3g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!