Lamb meatballs in the air fryer
Juicy lamb meatballs flavoured with oregano and cumin, cooked until crisp in the air fryer. An easy dinner with roots in both Danish and Mediterranean cuisine.
Equipment
- 1 Air fryer
- 1 Mixing bowl
- 1 Cutting board
- 1 Knife
- 1 Bagepapir til airfryer
Ingredients
- 500 g minced lamb
- 1 pcs onion Finely chopped
- 2 clove garlic Crushed
- 1 pcs egg
- 50 g breadcrumbs
- 1 dl milk
1 tsp salt- 0.5 tsp pepper Freshly ground
- 1 tsp dried oregano
- 1 tsp cumin
- 2 tbsp olive oil For brushing
Instructions
Preparation
- Mix 50 g breadcrumbs with 1 dl milk in a mixing bowl and let it swell for 5 minutes.
- Add 500 g minced lamb, 1 pcs onion, 2 clove garlic, 1 pcs egg, 1 tsp salt, 0.5 tsp pepper, 1 tsp dried oregano and 1 tsp cumin. Stir the mixture together thoroughly until it binds well.
- With damp hands, shape the mixture into about 12 even meatballs. Press them slightly flat so the heat spreads evenly.
Cooking in the air fryer
- Preheat the air fryer to 190 °C.
- Place baking paper in the basket and arrange the meatballs with plenty of space between them. Brush the tops with 2 tbsp olive oil.
- Cook the meatballs for 10-12 minutes at 190 °C. Turn them carefully after about 6 minutes so they turn golden on both sides. The internal temperature should reach 70 °C.
Serving
- Let the meatballs rest for 3 minutes so the juices redistribute. Serve them warm with your favourite sides.
Notes
Tips for the perfect result:
Let the mixture rest in the fridge for 10-15 minutes before shaping — this makes the meatballs easier to form and helps them hold their shape better while cooking. Don't overfill the air fryer basket; the hot air needs to circulate around each meatball to create a crisp surface. Variation:
Add 2 tbsp chopped fresh mint or parsley to the mixture for a fresher Mediterranean touch. For a spicier version, you can add 0.5 tsp ground chilli or a pinch of cayenne. Serving:
Serve them classic Danish-style with boiled potatoes, brown gravy and red cabbage, or give them a Mediterranean twist with tzatziki, flatbread, chopped tomato and cucumber.
Let the mixture rest in the fridge for 10-15 minutes before shaping — this makes the meatballs easier to form and helps them hold their shape better while cooking. Don't overfill the air fryer basket; the hot air needs to circulate around each meatball to create a crisp surface. Variation:
Add 2 tbsp chopped fresh mint or parsley to the mixture for a fresher Mediterranean touch. For a spicier version, you can add 0.5 tsp ground chilli or a pinch of cayenne. Serving:
Serve them classic Danish-style with boiled potatoes, brown gravy and red cabbage, or give them a Mediterranean twist with tzatziki, flatbread, chopped tomato and cucumber.
Nutrition
Calories: 380kcalCarbohydrates: 12gProtein: 28gFat: 24gSaturated fat: 9gPolyunsaturated fat: 2gMonounsaturated fat: 11gCholesterol: 130mgSodium: 720mgPotassium: 380mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 2mgCalcium: 60mgIron: 3mgNet carbohydrates: 11g
