1-Gathering and Mixing: First, mix the grated onion with the ground lamb, panko breadcrumbs, egg, crushed garlic, chopped coriander, and all the spices by hand until everything is well combined. This step ensures the flavors meld together without overworking the meat, which keeps the meatballs tender.

2-Shaping and Chilling: Next, shape the mixture into 20 to 24 meatballs and pop them in the fridge for about one hour. This chill time is key for maintaining their form during cooking and making them extra juicy. If you have leftovers from the meatball mixture, try shaping them into patties for a quick meal idea.

3-Cooking the Meatballs: Heat olive oil in a non-stick pan over medium heat and cook the meatballs in batches for around 8 minutes, turning them to brown evenly and cook through. The pan-frying method gives a better color and texture compared to baking, but if you bake, oil the meatballs first for even results. Panko breadcrumbs are recommended here because they make the meatballs juicier and more tender than regular ones. If you enjoy this style, check out our Greek meatballs for another flavorful variation.

4-Serving Suggestions: Once done, serve the meatballs in warmed pita or Lebanese bread pockets, filled with 5 cups shredded lettuce (like iceberg, cos, or romaine), 2 thinly sliced tomatoes, and 1 finely sliced red onion. Add extra chopped coriander if you like, and drizzle with the minted yogurt sauce for a refreshing finish. To make the sauce, blend a quarter cup of the Greek yogurt with the mint leaves, lemon juice, and salt until smooth, then stir in the remaining half cup of yogurt to thicken it before refrigerating.