Lamb Meatballs

2 comments

5 from 18 votes
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These Greek-style lamb meatballs are flavored with oregano, lemon, and fresh parsley. They are super juicy and moist in the middle and baked in just 14 minutes.

lamb meatballs.

Want to switch up your meatball game? This lamb meatballs recipe is your answer.

We typically cook beef meatballs or turkey meatballs, but using lamb instead has completely transformed our dinnertime game!

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to make lamb meatballs
  4. Tips to make the best recipe
  5. Flavor variations
  6. Storage instructions
  7. What to eat with lamb meatballs?
  8. Frequently asked questions
  9. Lamb Meatballs (Recipe Card)

Why this recipe works

These meatballs may look time-consuming and difficult, but they are actually a pretty foolproof recipe.

  • Baked, not fried. Oven baking the meatballs retain all their juices without needing excessive oil or butter.
  • Incredible texture and flavor. The texture of the meatballs is super tender and juicy. It has a strong, gamey flavor that allows you to create flavorsome combinations using the right spices and herbs. 
  • Ready in less than 20 minutes. This is the kind of dinner recipe to make on busy or hectic weeknights.
  • Versatile. Douse these meatballs in a tomato-based sauce or pair them with your favorite vegetables and grains for a well-balanced meal. 

Ingredients needed

These Greek lamb meatballs are so easy to make, and besides the lamb and some seasonings, there isn’t much else needed to make. Here is what you’ll need:

  • Ground lamb. Avoid using lean or extra lean ground lamb, as they will yield dry and crumbly meatballs. I find 80/20 (20% fat content) to be the happy medium. 
  • Onion. Diced. 
  • Garlic. Crushed. Adjust the number of garlic cloves depending on your preferences. 
  • Egg. It helps bind all ingredients and prevents the meatballs from falling apart. 
  • Fresh parsley. Chopped.
  • Breadcrumbs. These help keep the meatballs tender and hold their shape.
  • Lemon zest. To add a refreshing citrusy note and a must for any Greek-inspired recipe.
  • Spices. Popular Greek spices include cumin, oregano, dill, and mint.
  • Salt. To taste.

How to make lamb meatballs

Ground lamb meatballs are so easy: just remember to use an extra large mixing bowl to prevent spillage.

Make the meatball mixture: Add all the ingredients to a large mixing bowl and use your hands to mix everything together. Allow the mixture to set for 5 minutes. 

lamb meatball mixture.

Shape the meatballs: Form 20 even-sized meatballs and place them on a baking tray lined with parchment paper. Make sure the meatballs are not touching one another. 

shaped lamb meatballs.

Bake: Turn on the oven’s broiler and put the baking tray on the highest rack. Bake for 14 minutes flipping the meatballs halfway through the cooking time until they are fully browned and cooked. 

baked lamb meatballs.

Tips to make the best recipe

  • Shape gently. It is very important to be gentle with the meatballs while shaping them. Packing them too tightly will yield tough meatballs. 
  • Use a meat thermometer. The quickest way to check if the meatballs are cooked is to check their internal temperature. Cooked meatballs are ready at 160F.
  • Let them rest. Allow the meatballs to rest for 5 minutes before serving. This allows the internal juices to redistribute and yield an even juicier meatball.

Flavor variations

Once you’ve made these meatballs regularly, you might like changing the base to create different flavors. Here is what we’ve tried: 

Use dried herbs. If you don’t have fresh herbs, use dried herbs instead. Dried oregano, rosemary, and basil are some of the best options. 

Stuff with cheese. Stuffing lamb meatballs with a piece of feta cheese is an easy way to enhance their flavor. 

Use more spices. Smoked paprika, onion powder, cayenne pepper, and coriander are great spices to use for lamb meatballs. 

Storage instructions

To store. Store leftovers in an airtight container in the fridge. They will be good for 3 to 4 days. 

To freeze. Meatballs can also be frozen for up to 2 months. You can freeze them both cooked and uncooked. 

To reheat. Microwave the meatballs for 30-40 seconds until warm or reheat in a non-stick pan or skillet until hot. 

lamb meatball recipe.

What to eat with lamb meatballs?

Frequently asked questions

Can I use a combination of meat?

If you don’t want to use just lamb for the meatballs, swap out half of it for ground beef or ground veal.

Are lamb meatballs healthy?

Lamb is a good source of protein, vitamin B, and a range of minerals. It is also very rich in omega-3 fatty acids. However, lamb contains more saturated fat than beef and pork. Enjoying these meatballs 1-2 times a week can be part of a healthy diet.

lamb meatballs recipe.

Lamb Meatballs

5 from 18 votes
These Greek-style lamb meatballs are flavored with oregano, lemon, and fresh parsley. They are super juicy and moist in the middle and baked in just 14 minutes.
Servings: 20 meatballs
Prep: 5 minutes
Cook: 14 minutes
Total: 19 minutes

Ingredients  

  • 1 lb 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 position. Bake for 7 minutes, then flip the balls on the other side and bake for another 7 minutes until browned and cooked through

Notes

TO STORE: Store leftovers in an airtight container in the fridge. They will be good for 3 to 4 days.
TO FREEZE: Meatballs can also be frozen for up to 2 months. You can freeze them both cooked and uncooked. 
TO REHEAT: Microwave the meatballs for 30-40 seconds until warm or reheat in a non-stick pan or skillet until hot.

Nutrition

Serving: 1meatballCalories: 78kcalCarbohydrates: 3gProtein: 5gFat: 5gSodium: 277mgPotassium: 29mgFiber: 0.4gVitamin A: 31IUVitamin C: 3mgCalcium: 13mgIron: 1mgNET CARBS: 3g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    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.