Juicy Tender Lamb Meatballs
These seasoned lamb meatballs are so juicy and flavorful that I have them regularly on our monthly dinner menu. Made with ground lamb, fresh breadcrumbs, a handful of spices and aromatics, this simple lamb meatball recipe is Mediterranean inspired and great for gyros or on their own with a little tzatziki dip.
We love lamb on the grill, skewered for kebabs, oven roasted, rolled and stuffed and even on the rotisserie. These lamb meatballs are another extension of our devotion to this “other red meat,” I think you’ll love them too.
Some people describe the flavor of lamb as being gamey, but I think it’s got a richness that takes it a level above beef. It has a distinct flavor and aroma that’s more pronounced than beef but softer and less intense than mutton, and the meat is much more tender.
For a healthier option, look for grass-fed lamb, which has less fat and more protein than grain-fed varieties.
Table of Contents
Why you’ll love lamb meatballs:
- The meatballs are really juicy and flavorful.
- It’s a quick and easy recipe.
- Kids love them.
- They’re great on their own or can be paired with lots of side dishes.
- Make the recipe ahead of time for busy weeknight dinners.
These lamb meatballs are seasoned with Mediterranean flavors like cumin, oregano, dill, garlic, and a heady dose of lemon zest.
Ingredients for lamb meatball recipe:
- Ground Lamb
- Bread
- Milk
- Olive Oil
- Onion
- Garlic
- Egg
- Ground Cumin
- Dried Oregano
- Crushed Red Pepper Flakes
- Lemon Zest
- Fresh Dill
- Kosher Salt & Black Pepper
Instructions:
- Mix breadcrumbs and milk together and let sit to make the panade (this is what gives meatballs a tender bite).
- Sweat the garlic and onions until softened and let cool.
- Combine the breadcrumb mixture with the egg, cumin, oregano, red pepper flakes, lemon zest, dill, kosher salt and pepper. Mix well.
- Stir in the cooled onion mixture.
- Add the ground lamb and use clean hands to mix thoroughly.
- Form into meatballs and bake for 18-20 minutes at 350°F.
- Heat olive oil in a skillet and pan-fry the lamb meatballs until golden brown, 3-4 minutes.
Pro-Tip:
I recommend tasting the meatball mixture for seasoning before you make the meatballs. Wait. WHAT?
Yes. Before you form the meatballs, scoop about one tablespoon of the lamb mixture and fry it in a small skillet. Taste the cooked meat for seasoning and adjust as necessary.
This way, you can customize the lamb meatballs to your tastes; add more cumin for smokiness or crushed red pepper for heat. This is your chance!
You really can’t go wrong with meatballs as they can be adapted with any number of add ins or swaps. Here are a few of our favorites.
Variations and swaps
- Add crumbled feta cheese to the lamb meatball mixture for creamy saltiness in every bite.
- Add sun dried tomatoes to the lamb meatballs for sweet pops throughout.
- For a garlicky bite, mince 2-3 large cloves of raw garlic and include it in the meatball mixture.
- If you don’t have ground lamb, you can also use ground beef, chicken, pork or turkey for the meatballs. If using chicken or turkey, look for ground dark meat.
FAQ’s
I recommend both. Bake the meatballs until they’re just done. As they cook, they will ooze denatured proteins, which isn’t harmful but is unsightly. After they’re baked, give them a quick pan fry (3-4 minutes) with olive oil to give them a nice golden color that’s very appetizing.
Yes. You can use ground beef, chicken, turkey or pork instead of lamb in this meatball recipe.
Yes. You can bake the lamb meatball recipe ahead of time and refrigerate them or even freeze them. Pan-fry them in a skillet before serving.
Yes. Line a sheet pan with parchment paper and arrange meatballs about 2 inches apart on the tray. Freeze until solid, transfer to a zip-top freezer bag and return to the freezer. This allows you to grab however many meatballs you want without them freezing into one giant lump.
Yes! Smaller meatballs will take less time to bake. I recommend using a tablespoon to portion them out before rolling the lamb into balls. Bake for 10-12 minutes. You can serve the mini meatballs on a platter with tzatziki for dipping.
Absolutely. Lamb gyros don’t have to be made with cooked, sliced lamb; these meatballs are a great substitute. Wrap the lamb meatballs in a warm pita flatbread with tzatziki, crunchy iceberg lettuce, diced red onion and fresh chopped tomatoes.
The key to tender lamb meatballs is not overworking the ground meat and the milk and bread panade, which makes the meatballs light and tender.
Storage and freezing:
You can make lamb meatballs in advance and keep them refrigerated or frozen until you’re ready to use. The baked lamb meatballs can be kept in the refrigerator for up to 5 days or frozen for three months.
If you like batch cooking, double or triple the recipe to have tender, juicy lamb meatballs on hand for quick and easy meals.
Here’s how:
- Place baked lamb meatballs on a parchment-lined sheet pan and freeze until solid.
- Transfer the meatballs to a freezer-safe container or zip-top freezer bag.
The lamb meatballs can be kept frozen for up to 3 months. You can use what you need when you need it. Just defrost and brown the meatballs in a hot skillet.
What to serve with the meatballs:
- Definitely serve with a simple, fresh tzatziki sauce for dipping.
- Hummus is another creamy topping that goes great with lamb meatballs.
- Since these meatballs lean Greek, make this simple Grilled Greek Orzo Salad as a side dish.
- A bowl of cooked lentils goes well with the richness of the lamb.
- Also try these braised white beans with kale and tomato, they’re creamy, lush and go great the seasoned meatballs.
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Juicy Lamb Meatballs
SPECIAL EQUIPMENT:
- mini food processor
INGREDIENTS:
- 1 pound ground lamb
- 1 slice bread (can use white, wheat or sourdough) crusts removed, torn into small pieces
- ⅓ cup milk
- 1 large egg
- 3 teaspoons olive oil divided
- 1 small onion diced
- 1 large clove garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- zest of one lemon
- 1 tablespoon fresh chopped dill (or 1 teaspoon dried dill)
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
SERVE WITH:
- Tzatziki
- Hummus
- Pita Bread
- Roasted Mediterranean Vegetables
- Baba Ganoush
DIRECTIONS:
PREHEAT THE OVEN:
- Preheat the oven to 350° F. Spray a baking sheet with vegetable spray and set aside.
- Transfer the bread to a food processor and pulse several times until you have breadcrumbs. Transfer the crumbs to a small bowl and add the milk. Lightly press on the crumbs so they are soaked with the milk. Set aside.
- Heat a small skillet over medium heat, then add 1 1/2 teaspoons of olive oil. When the oil is hot, add the onions, minced garlic and a pinch of salt. Sweat the vegetables for 3-4 minutes until tender and slightly translucent, stirring occasionally. Remove from heat to cool. Do not brown.
- In a large bowl, add the bread and milk mixture, egg, cumin, oregano, crushed red pepper, lemon zest and dill. Mix well. Stir in the cooled onion mixture.
- Add the ground lamb and use your hands to combine the meat with the bread mixture.
- Use a large cookie scoop to portion out the lamb mixture and roll into balls. Transfer the lamb meatballs to the prepared baking sheet.
- Bake the meatballs for 18-20 minutes or until set.
- Heat a skillet over medium high heat and add the remainder of the olive oil. Transfer the meatballs to the skillet and cook, turning occasionally, until they’re browned, about 3-4 minutes.
- Arrange the meatballs on a platter and serve with your choice of tzatziki, hummus, pita bread or grilled or roasted vegetables.
RECIPE VIDEO:
NUTRITION:
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Delicious! With tzatziki sauce and warm pita, I am transported to Greece. Hard to find ground lamb where we are, so I stock up when available
Lots of flavor! On the appetizer rotation going forward
This is a great go to appetizer and versatile dinner component. Delicious with Tzatziki.
Great flavor. So easy to pull out for appetizer. I like that they are fully cooked, with only quick fry to serve.