Search
Close this search box.

Lamb and Chickpea Meatballs

Lamb and Chickpea Meatballs healthy dinner Naturopath recipe

These Lamb and Chickpea Meatballs are one for the omnivores, especially those with kids!

This is a yummy recipe that uses lamb as well as some “hidden” chickpeas (or other legume of choice) to increase fibre, feed our beneficial microbes, help reduce the amount of meat, and also stretch the recipe to feed more mouths for those on a budget or so there’s enough for lunch the next day.

Serve the meatballs with hummus, eggplant dip or coriander/mint yoghurt dressing and a side salad. You can also place them in a wrap or pita bread pocket.

Make a double batch and freeze! You can also cook these meatballs in the oven on a tray on a high heat (200 degrees Celsius) for about 12-15 minutes.

This recipe is gluten free, grain free, egg free, dairy free and nut free.

Lamb and Chickpea Meatballs

Ingredients

  •  ¼ cup olive oil
  • 1 small red or brown onion (finely chopped)
  • 2 garlic cloves (crushed)
  • 1.5 tsp ground coriander
  • 2.5 tsp ground cumin
  • ½ tsp of smoked paprika, or ¼ teaspoon of hot paprika or a pinch of chilli powder if you want extra heat 
  • 1 x 400g can chickpeas (well rinsed)
  •  500g lamb mince (grass-fed preferred)
  • ¼-⅓ cup chopped coriander or parsley
  • Salt and ground black pepper

Instructions

  • Fry onion and garlic in 2 tablespoons of the olive oil until soft. Add the ground coriander, cumin, smoked or hot paprika/chilli powder and cook for 2 minutes or until fragrant. Remove from the pan and set aside to cool for a few minutes.
  • Drain and rinse the chickpeas well before placing in a food processor with the onion mixture and blending into a smooth paste – add an extra teaspoon of olive oil to help with the blending if needed. If you’d prefer the onion to be chunky, you can mix it in with the lamb unblended.
  • Add the lamb, chickpea mix and chopped coriander to a bowl, and mix it well with your hands, seasoning to taste.
  • Roll the lamb and chickpea mix into balls – makes 20-30 balls depending on size. 
  • Add more olive oil to the frying pan and cook the meatballs on a high heat in batches, turning frequently until they are browned on all sides and cooked through.

Coriander or Mint Yoghurt

  • 1 cup of natural or Greek yoghurt
  • 1 small Lebanese cucumber (finely diced)
  • 1 tbsp of finely chopped coriander or mint (or parsley)
  • Sea salt and ground pepper 
  • Mix together well, and season to taste

Notes:

  • If you are intolerant to chickpeas, you can try using another legume like kidney beans, black beans, or cannellini beans. 
  • This recipe does not contain an egg, as if you roll the balls small enough, they should stay together – you can add 1 x beaten egg (or egg replacer) if you’d like extra binding to prevent them splitting.
  • You can add 1-2 extra cloves of garlic if you are a garlic fan.
  • You can use continental parsley instead of coriander if you are not a coriander fan.
  • If you live in Australia like me, we’re lucky that essentially all our lamb is grass-fed.
  • Recipe is adapted from “The Thrifty Kitchen” cookbook.

Let me know how you go with this recipe! Tag me on social if you make it @naturallybalancedhealthcare

You might like to try some more of my recipes here.

Share the Post:

Related Posts

Scroll to Top