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A bowl of seven Air Fryer Lamb Meatballs served over white rice with tzatziki, sliced cucumbers, red onions, cherry tomatoes, and black olives, garnished with fresh dill and mint, alongside small bowls of extra tomatoes, onions, herbs, and a sprig of mint in a glass jar.

Air Fryer Lamb Meatballs

I love how much flavor is packed into every single one of these Air Fryer Lamb Meatballs. Fresh mint, dill, parsley, garlic, cumin, and crumbled feta give each one a bright, savory, slightly tangy flavor that makes the whole bowl taste layered and interesting. The air fryer gets them perfectly browned faster than the oven, which is why they work so well for weeknight dinners and meal prep. Store leftover cooked meatballs in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
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Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Course: Air Fryer, Main Course
Cuisine: American
Keyword: Air Fryer Lamb Meatballs
Servings: 6
Calories: 479kcal
Author: Mandy Applegate

Ingredients

For the Meatballs:

  • 2 pounds ground lamb
  • 3 cloves garlic minced
  • 2 large eggs
  • ¼ cup breadcrumbs
  • 1 tablespoon fresh parsley chopped
  • 2 teaspoons fresh mint chopped
  • 1 teaspoon dried dill
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¾ cup crumbled feta cheese
  • Salt and black pepper to taste

For Serving:

  • Tzatziki sauce
  • Fresh tomatoes chopped
  • Cucumber slices
  • Pickled red onions
  • Black olives
  • Cooked rice or warm pita optional
US Customary - Metric

Instructions

  • Preheat air fryer to 375°F (190°C).
  • In a large bowl, combine ground lamb, garlic, eggs, breadcrumbs, herbs, spices, feta, salt, and pepper. Mix gently with your hands until just combined.
    2 pounds ground lamb, 3 cloves garlic, 2 large eggs, ¼ cup breadcrumbs, 1 tablespoon fresh parsley, 2 teaspoons fresh mint, 1 teaspoon dried dill, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ¾ cup crumbled feta cheese, Salt and black pepper
  • Form into 1½-inch meatballs and arrange meatballs in a single layer in the basket, leaving space between them.
  • Air fry for 10–12 minutes, shaking the basket halfway through, until cooked through and browned.
  • Serve warm with tzatziki and your favorite Mediterranean toppings.
    Tzatziki sauce, Fresh tomatoes, Cucumber slices, Pickled red onions, Black olives, Cooked rice or warm pita

Notes

Here are a few tips I've picked up from making these more times than I can count.
  • Don't overmix the meat: Mix the lamb mixture gently with your hands just until the ingredients are combined. Overworking the mixture will make the meatballs dense and tough, rather than tender.
  • Keep them uniform: Aim for 1½-inch meatballs, so they all cook at the same rate. A cookie scoop takes the guesswork out of sizing.
  • Leave space in the basket: Arrange the meatballs in a single layer with space between each one. Crowding the basket traps steam and prevents that browned exterior.
  • Shake the basket halfway: At the halfway point, shake it to help all sides brown evenly, rather than getting flat on the bottom.
  • Check the internal temperature: Use a digital instant-read thermometer to confirm the meatballs have reached 160°F before removing them from the air fryer.
  • Flash-freeze before storing: If you're making a big batch to freeze, freeze the meatballs in a single layer on a baking sheet for 1 hour before transferring to a container. They won't clump together, and you can grab just a few at a time.

Nutrition

Calories: 479kcal | Carbohydrates: 5g | Protein: 31g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 182mg | Sodium: 386mg | Potassium: 66mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 3mg
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