Lamb Meatball Recipe
These Lamb Meatballs are made with ground lamb and are full of Mediterranean flavor. Serve with an easy mint tzatziki sauce!
Servings: 4 servings
Equipment
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.
Notes
Storage: Leftover meatballs can be refrigerated in an airtight container for 3 to 4 days.
Reheating Instructions: 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 Instructions: 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.
The nutrition label includes the mint tzatziki.
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
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