This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
My Lamb Meatballs are So Good!
If you buy ground lamb often and you’re looking for a new recipe to try, these lamb meatballs are a must. My family loves any kind of meatballs, like my baked chicken meatballs, air fryer meatballs, spaghetti and meatballs and even vegan meatballs made with walnuts. They were so excited when I introduced them to these lamb meatballs.
I use a few ingredients and they’re really easy to make, but what makes them special is my seasoning mix and crumbled feta cheese in there! It’s the best Mediterranean meatballs you’ll have, great in a pita, on top of some lemon rice or just dipped in a simple tzatziki sauce.
Ingredient Notes
- Lamb: I always recommend getting high-quality ground lamb. If it’s not available at the supermarket, try your local butcher shop, or you can make ground lamb in a food processor (just be careful not to turn it into a paste).
- Feta: For the best flavor and texture, choose block feta in brine, crumble it into small pieces and gently mix it into the meatball mixture to maintain its creamy consistency.
- Red onion: I like to use red onion here because it holds up to lamb’s naturally strong, grassy flavor.
- Breadcrumbs: Use store-bought regular breadcrumbs or make your own if you have stale bread laying around. It’s so easy!
- Garlic: If you don’t have fresh garlic, sub in ½ teaspoon of garlic powder.
- Fresh parsley: Flat or curly parsley both work. Just be sure to pick a bunch with bright green leaves and firm stems and avoid any that are yellow or starting to wilt.
- Spices and seasonings: Salt and pepper season the meatballs. I keep the spices simple in my ground lamb meatballs and add cumin and coriander to enhance the Mediterranean flavor. Although you can add stronger seasonings like my 7-spice or za’atar.
- Cucumbers: Persian cucumbers are small, seedless and less watery than regular cucumbers. They’re easier to grate so I prefer these for tzatziki.
- Greek yogurt: I like to use full-fat Greek yogurt because that makes the sauce super creamy.
- Lemon juice: Fresh-squeezed lemon juice adds a lot more brightness and flavor than bottled juice.
- Fresh mint: Choose vibrant green mint leaves without any brown or black spots. It should smell minty! Dill also works if you can’t find mint.
Popular Additions
- Spice it up: Add ½ teaspoon red pepper flakes or ½ teaspoon harissa paste for a little heat.
- Zesty kick: Add 1 teaspoon lemon zest to brighten up the meatball mixture.
- Nutty texture: Mix in 2 tablespoons pine nuts or chopped pistachios for a little crunch and extra richness.
- Smoky flavor: Stir in ½ teaspoon smoked paprika for a deeper, slightly smoky flavor.
- Make them juicier: Add 1 tablespoon Greek yogurt to keep the meatballs extra moist.
- Sweeter balance: Finely chop and mix in 2 tablespoons dried apricots or raisins for a touch of natural sweetness that pairs well with lamb.
How to Make Lamb Meatballs
Homemade Mint Tzatziki Sauce
My Best Lamb Meatballs Tips
- Finely dice and chop the ingredients. You can also grate the red onion and garlic to give them a finer texture that blends really well into the meatballs, making them extra juicy and flavorful.
- Use wet hands to combine the lamb mixture. This prevents the meatballs from sticking to your hands so you don’t end up with a sticky mess!
- Mix as gently as possible. Don’t overwork the mixture or you’ll end up with dense, tough meatballs. That’s why I always recommend mixing by hand until the ingredients are just combined.
- Make same size meatballs. I use a medium cookie scoop to make sure each meatball is the same size. That way they will all cook evenly.
- Try pan-frying them. While it’s easy and convenient to bake lamb meatballs in the oven, You can also cook these ground lamb meatballs on the stovetop. Heat 1 tablespoon olive oil in a skillet over medium high heat. Add the meatballs and cook 4-5 minutes, or until they’re browned on the bottom. Flip and brown on the second side until cooked through, 4-5 minutes longer.
What to Serve
- Lemon Rice
- Shirazi Salad
- Tomato Cucumber Salad
- Tzatziki Sauce
- Garlic Roasted Potatoes
- Lebanese Fattoush Salad
- Homemade Pita Bread
Recipe Help & FAQs
Leftover meatballs can be refrigerated in an airtight container for 3 to 4 days.
To reheat, bake them at 350°F until heated through. You can also cook them in a pan on the stove over medium heat, flipping occasionally until heated through. Reheating in the microwave works too, but it might dry out the meatballs.
Absolutely! You can make them ahead and freeze to cook later or cook and freeze to reheat.
To freeze before cooking, prep the meatballs and place them on a baking sheet lined with wax paper, making sure that they’re not touching. Flash freeze for one hour, then transfer to a freezer bag or container. Store in the freezer for up to three months.
Dry meatballs happen for a few reasons. They’ll come out dry if you overwork the meat mixture so make sure to mix until just combined. It’s also important not to overcook them. The meatballs should be cooked through but still moist and juicy.
The best way to tell if your lamb meatballs are cooked through is with an instant-read thermometer. The meatballs should have an internal temperature of 160°F. You can also cut one in half and look at the color. If it’s cooked through, the center will be brown, not pink.
More Lamb Recipes:
If you try this Lamb Meatballs recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Lamb Meatball Recipe
Ingredients
- 1 pound ground lamb
- ¼ cup red onion finely diced
- ¼ cup crumbled feta cheese
- ¼ cup breadcrumbs
- 1 large egg
- 2 garlic cloves minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon salt
- ½ teaspoon black pepper
- cooking spray
Instructions
For the Lamb Meatballs:
- Preheat the oven to 400ºF. Line a small baking sheet with parchment paper.
- In a large bowl, combine ground lamb, red onion, feta cheese, breadcrumbs, egg, garlic, parsley, cumin, coriander, salt, and black pepper.
- Mix until well blended, using wet hands to prevent sticking.
- Scoop about 2 tablespoons of the mixture using a medium spring-loaded cookie scoop. Roll into balls and place on the prepared baking sheet. You should have about 16 meatballs.
- Lightly coat the meatballs with cooking spray. Bake in the preheated oven for 12 minutes, flipping halfway through to ensure even cooking. Broil for 2-3 minutes or until the internal temperature reaches 160°F.
For the Mint Tzatziki:
- Place the grated cucumber in a clean kitchen towel and wring out as much moisture as possible.
- In a medium bowl, combine the cucumber, yogurt, garlic, lemon juice, olive oil, mint, and salt. Stir until well mixed.
- Serve the lamb meatballs warm with the mint tzatziki on the side. Garnish with additional chopped mint, if desired.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
