chiminea cooking recipe lamb mint meatballs

Chiminea Cooking Recipes – Lamb And Mint Meatballs

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This tasty little number is best cooked in a long-handled pan in your chiminea fire or on top using a chimney crown or similar. Perfect in a wrap with some tzatziki and some fresh, crunchy greens or with meat and 2 veg for dinner.

Number of People – 4
Prep Time – 40 mins
Cooking Time – 10 mins
chiminea cooking recipe lamb mint meatballs


  • 500g minced lamb
  • 1 small red onion
  • 2 cloves garlic
  • Fresh mint
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 tsp olive oil
  • Salt & pepper to taste

To Serve

  • Flatbread or wrap
  • Crunchy green salad
  • Tzaziki Store bought (or make with natural yoghurt, grated cucumber, mints, lemon, garlic)


  1. Using a food processor whizz up the onion, garlic and oil first. Once in a paste, ad the lamb, mint and spices.
  2. Season
  3. Shape into at least 20 meatballs. Chill for at least 30mins in the fridge.
  4. Using a long-handled grill pan cook directly over fire or on top of the chimney for about 10 mins or cooked through.


  • Make meatballs all the same size so they cook evenly.
  • Turn often
  • Always use heatproof gloves with the long-handled pan.

Recipe inspiration from ‘The Chiminea Cookbook And User’s Guide’ by Alison & Dana Doncaster.

me holding a copy of the chiminea cookbook and user's guide

Check out more chiminea recipes in our chiminea cooking section.

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