Print Recipe


Aromatic and fragrant fennel spiced lamb meatballs with a light and fresh lemon and pepper quinoa.
Course: Main Course
Cuisine: Mediterranean
Keyword: easy dinner, lamb, meatballs, spicy meatball
Servings: 4 people


For the meatballs

  • 500 g lamb mince 20% fat
  • 2 tsp fennel seeds heaped tsp
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp paprika heaped tsp
  • 1 tbsp mint finely chopped
  • 1 garlic clove crushed
  • 1 tsp fresh ginger grated
  • plain yoghurt to serve

For the sauce

  • 1 onion diced
  • 1 garlic clove crushed
  • 1 red chilli finely diced
  • 400 ml chopped tinned tomatoes

For the quinoa

  • 150 g white quinoa
  • 300 ml tap water double the amount to the quinoa
  • 50 g butter
  • 1 lemon juice and zest
  • 1 red pepper diced small
  • 1 onion diced small
  • 1` tbsp fresh mint chopped


  • Toast the seeds and then add to a pestle and mortar, grinding it into a powder with the paprika.
  • Mix the powder with the garlic, ginger and mint and then mix thoroughly with the mince lamb and breadcrumbs. 
  • Roll into equal sized balls, roughly 2 thirds the size of a golf ball and set aside for later in the fridge. 
    fennel spiced lamb meatballs
  • Sweat the onions and peppers off in the butter in a saucepan for the quinoa and then add the lemon juice and zest. Add the quinoa and coat well in everything, cover with the water and bring to the boil and then simmer with a lid on for around 20-25 minutes.  Fluff up and stir through the mint seasoning to taste.
    lemon and red pepper quinoa
  • For the lamb, soften the onions in a pan and then turn up the heat to colour the meatballs along with the garlic. 
  • Once the meatballs a slightly coloured, add the tomatoes and chilli, bring to the boil and then simmer on a low heat for around 15 minutes until the meatballs are cooked.