Lamb and anchovy meatballs recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Takes 10 minutes to make and about 20 minutes to cook
  3. Rating

For less than £1.50 a head, these Mediterranean-inspired kebabs are a sunny delight.

tried and tested
Lamb and anchovy meatballs


  1. 500g lamb mince
  2. 3 anchovy fillets, chopped
  3. 40g fresh breadcrumbs
  4. Finely grated zest of 1 lemon, plus a squeeze of lemon juice
  5. 2 garlic cloves, crushed
  6. 3 tbsp chopped fresh flatleaf parsley
  7. 3 tbsp vegetable oil
  8. 1 red onion, finely sliced
  9. 2 tbsp extra-virgin olive oil
  10. 200ml Greek yogurt
  11. 1 tbsp chopped fresh mint
  12. 4 pitta breads, toasted


  1. 1. Preheat the oven to 180°C/fan160°C/gas 4. In a large bowl, put the lamb, anchovies, breadcrumbs, lemon zest, half the garlic, and half the chopped parsley, and mix well together using your hands.
  2. 2. Season well, then shape into 20 balls. Heat the vegetable oil in a frying pan over a medium heat. Add the meatballs, in batches, and cook for 2-3 minutes, turning, until browned all over. Transfer to a roasting tin and roast for a further 10 minutes.
  3. 3. Soften the onion by soaking in a bowl of boiling water for a few minutes, then drain and refresh under cold water. In a bowl, mix with the olive oil, lemon juice and remaining parsley.
  4. 4. In a bowl, mix the yogurt with the remaining garlic and mint and season to taste. Serve the meatballs and red onions in toasted pittas and accompany with the minty dressing.

Nutritional info

Per serving: 682kcals, 37.1g fat (13.1g saturated), 36.2g protein, 54.3g carbs, 6.2g sugar, 1.6g salt

Chef's tip

TO FREEZE: Arrange the raw, shaped meatballs in layers, separated by baking paper, in a rigid freezerproof container. Freeze the meatballs for up to 3 months. Defrost fully before continuing with the recipe.


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June 7

This was so easy to make and I simply wanted to eat the whole lot in one go. I think next time I'll add more anchovies to get more of a fishy taste. What a perfect meal, salivating just thinking about it. Yum yums

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