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My lamb meatball recipe yields juicy, tender meatballs with layers of aromatic Greek seasonings. They’re a weeknight staple in my home and bake in under 15 minutes!
If you love meatballs as much as I do, try these ground chicken meatballs, air fryer meatballs, or firecracker meatballs next.
Table of Contents
Ready to switch up your meatball game? My family cannot resist these lamb meatballs.
The trick comes down to the seasoning blend and the cooking method. I used a handful of Greek herbs and spices to subtly enhance the meat’s earthy flavor. By using the broiler instead of the oven, we’re able to cook the meatballs quickly while giving the exterior a gorgeous crust.
Why I love this recipe
- Baked, not fried. So there’s no excessive oil or butter.
- Not too earthy. Lamb has a poor reputation for some as being too gamey tasting, but you won’t have those problems with my recipe.
- Fast. This is the kind of dinner I love to make on busy or hectic weeknights.
- Versatile. I love serving these meatballs over basmati rice or a Greek couscous salad, but you could even stick a toothpick in them and call them an appetizer!
Key ingredients
- Ground lamb. I prefer 80/20 ground lamb (80% lean, 20% fat). I did test this recipe with 90/10 and found it made for dry, crumbly meatballs. 90/10 meat would be better in my lamb burgers.
- Yellow onion and garlic cloves. Both fresh and finely diced.
- Large egg. It helps bind all ingredients and prevents the meatballs from falling apart.
- Fresh parsley. Chopped.
- Bread crumbs. To help keep the meatballs tender and hold their shape. I prefer panko breadcrumbs because they’re lighter and yield a better crunch, but regular breadcrumbs work just as well.
- Lemon zest. A must for any Greek-inspired recipe. I strongly prefer fresh lemon zest, though I have also used dried zest in a pinch.
- Spices. I used a mix of cumin, oregano, fresh dill, and fresh mint, but a pre-made Greek seasoning blend would also work.
- Kosher salt and black pepper. To taste.
How to make lamb meatballs
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Prep. Preheat the oven and line a baking sheet with parchment paper. Assemble the ingredients.
Mix. Combine all of the ingredients in a large bowl and mix until smooth. Let the meat mixture rest briefly.
Shape the meatballs and place them on the baking sheet.
Broil them until they’re browned and fully cooked, flipping them midway through.
Arman’s recipe tips
- Use a cookie scoop. To get even-sized meatballs.
- Use a meat thermometer. The quickest way to determine if the meatballs are cooked is to check their internal temperature. Cooked meatballs are ready at 160F.
- Let the meatballs rest briefly. This is the #1 mistake I see being made with meatballs. Letting the meatballs rest gives the juices time to redistribute, which keeps them moist.
Variations
- Use a mix of meat. Many recipes suggest using a mix of half ground lamb and half ground beef. Similar to gyro meat, this mixture enhances the meaty flavor of the meatballs and softens the sometimes gamey flavor of the lamb.
- Add heat. Fold in ¼ teaspoon of cayenne pepper or red pepper flakes.
Frequently asked questions
Yes, meatballs made from lamb can be slightly pink in the center, but not overly so. If you’re concerned, use an internal thermometer to ensure they reach 160F.
Yes- this is something I often do! I suggest increasing the baking time by an extra 7-8 minutes to compensate.
Lamb Meatballs
Video
Ingredients
- 1 pound ground lamb
- 1 small red onion finely chopped
- 3 cloves garlic minced
- 2 teaspoons parsley finely chopped
- 1 cup panko breadcrumbs
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano dried
- 1/2 teaspoon dill
- 1/4 teaspoon mint optional
- 1 small lemon zest grated
- 1 large egg
Instructions
- Preheat the oven to 200C/400F.
- In a bowl mix together meat, onion, garlic, breadcrumbs, spices, and egg. Use your hands to combine well. Leave the mixture for 5 minutes aside.
- Divide the mixture into 20 small balls and place them on a baking tray lined with baking paper.
- Turn the broiler in the oven and place the baking tray on the highest rack. Bake for 7 minutes, then flip the balls on the other side and bake for another 7 minutes until browned and cooked through (or reaching an internal temperature of 165F).
Notes
Nutrition
More lamb recipes to try
- Lamb ragu
- Lamb kabobs
- Smoked leg of lamb
- Air fryer lamb chops
- Or any of these lamb recipes
Originally published January 2023, updated and republished December 2024
We have only ground chicken to buy so I will make with chicken. Is that atill okay with this recipe?
Can we use beef by itself
Thx
A little salty and underseasoned for my taste. I used smoked cumin and smoked paprika. Next time will do at least twice as much of those and half as much salt. Really glad I didn’t add feta! Will serve with unsalted rice and yogurt. I’ve eaten a few with steamed yukon potatoes and they are delish. Can’t wait to make these again.
best juicy lamb meatballs ever
Looks amazing! Does it taste like gyro meat when done?