Lamb Meatballs

Lamb Meatballs are one of those dinners my family asks for on repeat. Juicy and deeply savory, the lamb is packed with fresh mint, dill, and little pockets of creamy feta, giving it a rich, distinctive depth you just don’t get from beef. Served over fluffy rice with tzatziki, tomatoes, and pickled onions, it tastes like a dish from your favorite Greek restaurant, only homier.

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I love making these for weeknight dinners, game day parties, holidays, and potlucks because they’re incredibly flavorful, filling, and absolutely stunning in a bowl with all the fresh Mediterranean toppings. They reheat beautifully, which makes them perfect for lunches throughout the week too. Store leftover meatballs in the fridge for 3 to 4 days or freeze for up to 2 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Lamb Meatballs with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Here’s everything you need to know to get these on the table perfectly every time.

Preheat and Prep Your Baking Sheet

Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. The high heat is what gives the meatballs those golden, slightly crisp edges while keeping the inside juicy.

A rimmed nonstick baking sheet makes cleanup effortless and prevents the meatballs from sticking.

Prepare the Lamb Meatball Mixture

In a large bowl, add the ground lamb, minced garlic, eggs, breadcrumbs, fresh parsley, fresh mint leaves, dried dill, cumin, oregano, feta, salt, and black pepper. I use a versatile garlic press for the garlic, but you can also stick with a knife, or use a box grater.

You can also make this great recipe fully gluten-free by swapping the regular breadcrumbs for your favorite gluten-free breadcrumbs. A mini food processor saves time in prepping finely chopped fresh herbs.

If you have cumin seeds and a spice grinder, toasting and grinding them fresh right before mixing gives the meatballs a noticeably deeper, more aromatic flavor than pre-ground cumin. You may also use kosher salt instead of table salt for a cleaner taste.

Smoked paprika, red pepper flakes, ground cinnamon, onion powder, and garlic powder are all optional but can also work well alongside the existing spice blend in this meatball recipe. Start with a small pinch of each if you’re using any and adjust to taste.

Mix gently with your hands until everything is just combined. Slightly wet hands prevent the ground meat mixture from sticking, and overmixing can make the meatballs dense and tough, so stop as soon as the ingredients come together.

Form and Bake the Meatballs

Scoop and roll the lamb mixture into 1½-inch meatballs and space them evenly on your prepared baking sheet. Using a cookie scoop keeps every meatball the same size, which means they’ll all cook through at the same rate.

Give them a little room between each one so they brown rather than steam. Slide the tray into the oven rack and bake for 18 to 22 minutes, until the meatballs are fully cooked through and browned on the outside.

Use a meat thermometer to check that the internal temperature reaches 160°F for food safety. You’ll see the feta starting to peek out and the surface getting that gorgeous golden brown color.

Serve With All the Good Stuff

Transfer the cooked meatballs to a serving plate and serve alongside tzatziki sauce, chopped fresh tomatoes, cucumber slices, pickled red onions, and black olives. Add cooked rice or warm pita if you want to round it out into a fuller meal.

Enjoy your juicy lamb meatballs!

These tender meatballs travel really well, making them a great option for potlucks, dinner parties at a friend’s place, or any gathering where you’re bringing a dish to share.

Let them cool completely before packing them into a sealed container to keep them from getting soggy. Transport the tzatziki or any sauces and toppings separately in small lidded containers so everything stays fresh.

How to Store Leftovers

Let the meatballs cool completely, then store them in an airtight container in the refrigerator for 3 to 4 days. Reheat them in the microwave until warmed through before serving. Keep the tzatziki and toppings stored separately so nothing gets watery.

For longer storage, flash-freeze the meatballs in a single layer on a freezer-safe sheet pan for about an hour so they don’t stick together, then transfer them to a freezer-safe container to freeze for up to 2 months. Thaw overnight in the fridge before reheating.

What to Serve With Lamb Meatballs

I enjoy them served with tzatziki, fresh vegetables, Greek yogurt, or plain yogurt sauce for a full mezze-style spread. A squeeze of fresh lemon juice and a pinch of lemon zest over them brightens all the herb and spice flavors.

Stuffing a warm pita pocket with them and veggies makes a great handheld option. Cooked rice works great if you want something a little more filling. A simple Greek salad on the side rounds everything out nicely.

For something a little different, try serving them over a bed of lemony orzo or alongside roasted zucchini, eggplant, or cherry tomatoes. These are classic Middle Eastern side dishes that complement the bold spices beautifully.

A dollop of hummus on the plate adds even more Mediterranean flavor to the meal, and flatbread makes a great vehicle for turning everything into a loaded wrap. Any lamb lover will feel right at home with this spread.

More Easy Recipes for You to Try at Home

If you enjoy lamb meatballs, here are more delicious recipes I think you’ll love.

• Rack of Lamb
• Shepherd’s Pie
• Mediterranean Salad
• Mediterranean Orzo Salad