Lamb Meatballs
Updated Jan 15, 2026
Lamb meatballs recipe with ground lamb, feta, garlic, cumin, and coriander, baked until cooked through and served with mint tzatziki.
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THE JUICIEST Lamb Meatballs!
When it comes to lamb meatballs, I have a problem. I can not stop eating them. That’s why this recipe exists in the first place. I wanted lamb meatballs I could bake instead of fry, mix together quickly, and keep making without thinking too hard about it. I like to mix the ground lamb with feta, red onion, garlic, and warm spices, and I usually serve them with a quick mint tzatziki to balance things out, even though I mostly use it as an excuse to keep going back for another one. They’re great in a pita, on top of some lemon rice, or just dipped in a simple tzatziki sauce.
Lamb Meatball Ingredients
For the Lamb Meatballs
- Ground lamb: Regular ground lamb works best. These are baked, so extra fat isn’t an issue it will render out.
- Red onion: Dice it very small so it blends into the meatballs instead of standing out.
- Feta: If your feta is very salty, adjust the added salt.
- Binders: Egg and breadcrumbs hold the meatballs together without making them dense. Plain breadcrumbs or panko both work.
- Garlic: Fresh garlic, minced finely so it distributes evenly. If you don’t have fresh garlic, sub in ½ teaspoon of garlic powder.
- Parsley: Flat-leaf parsley works best. You can skip it if you don’t have any.
- Spices: Salt, pepper, cumin and coriander give these their base flavor. Add a pinch of cinnamon or allspice if you want to lean more Middle Eastern. You can also try adding stronger seasonings (like my 7-spice or za’atar).
For the Mint Tzatziki
- Cucumbers: Persian cucumbers work best. Grate and squeeze out as much liquid as possible so the sauce stays thick.
- Greek yogurt: Full-fat or low-fat Greek yogurt both work. Regular yogurt will be too thin unless strained.
- Garlic: One clove is enough. Mince or grate it very finely.
- Lemon juice: Fresh is best, but bottled works if that’s what you have.
- Olive oil: Just enough to round things out.
- Mint: Fresh mint is ideal. Dill is a good substitute if you don’t like mint.
- Salt: Season to taste after mixing.
How to Make Lamb Meatballs
Lamb Meatball Reciipe
Oven-baked lamb meatballs made with feta, warm spices, and fresh herbs, served with an easy mint tzatziki sauce.
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
- My Top Tip: 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.
- Storage: Leftover meatballs can be refrigerated in an airtight container for up 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.
- Freezing: To freeze before cooking, prep your meatballs and place them on a baking sheet lined with wax paper, making sure that they’re not touching. Flash freeze them for one hour, then transfer them to a freezer bag or container. Store them in the freezer for up to three months. When you’re ready to eat, you can place them in the oven directly from frozen.
Nutrition
Serving: 4meatballs, Calories: 472kcal, Carbohydrates: 12g, Protein: 29g, Fat: 34g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 0.01g, Cholesterol: 140mg, Sodium: 990mg, Potassium: 479mg, Fiber: 1g, Sugar: 3g, Vitamin A: 422IU, Vitamin C: 10mg, Calcium: 169mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Finely dice and chop your ingredients. You want everything to be as fine as possible! You can also grate the red onion and garlic to break them down even more thoroughly.
- 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!
- Make your meatballs even in size. I use a medium cookie scoop to make sure each meatball is the same size, so they cook evenly.
Serving Ideas
- Add carbs. I love serving these lamb meatballs with my lemon rice, my garlic roasted potatoes or my homemade pita bread.
- Make a side salad. I always love making Mediteranean-style salads, and they pair so well with these meatballs. Try my Lebanese fattoush salad, my Shirazi salad, or my cucumber tomato salad.
- Get creative with sides and dips. We’re already serving these lamb meatballs with a tzatziki sauce, but they’re also great with my Greek dip, my whipped feta dip, or even a classic hummus.
FAQs
Why are my meatballs dry?
Your meatballs may 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.
How can I tell that my lamb meatballs are cooked through?
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.
Comments
Do you please have a vegan meatball recipe? Also, unrelated but do you have a recipe for delicious Turkish-Kurdish warm potato salad (no mayo). I think it’s served for breakfast?
I don’t; so sorry!