Lamb Meatballs

Lamb Meatballs are my favorite weeknight dinner when I want something bold, beautiful, and full of bright Mediterranean flavor that makes the whole table feel like a real occasion. The lamb is rich and juicy, seasoned with fresh herbs and warm spices that give every meatball incredible depth, and the crumbled feta folded right into the mix adds a creamy, salty richness that makes them completely irresistible. Assembled into a bowl over fluffy white rice with tzatziki, fresh tomatoes, cucumbers, pickled red onions, and black olives, the whole thing looks as stunning as it tastes. I make them for dinner parties, holiday gatherings, potlucks, and meal prep because they reheat beautifully all week. Store leftovers in the fridge for 3 to 4 days or freeze for up to 3 months.

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Prep Time: 20

Cook Time: 25

Total Time: 45

Course: Main Course

Cuisine: Greek, Mediterranean

Keyword: Lamb Meatballs

Servings:

Calories: 479kcal

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 oven to 425°F (220°C) and line a large baking sheet with parchment paper.
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 place evenly on the prepared baking sheet.
Bake for 18–22 minutes, until fully cooked and browned.
Serve warm with tzatziki, fresh vegetables, olives, and rice or pita if desired.
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 lamb meatballs more times than I can count.

Use fresh herbs when you can: Fresh parsley and mint make a noticeable difference in flavor compared to dried, so it's worth picking them up if you can.

Mix gently: Overworking the meat mixture leads to dense, tough meatballs, so use your hands and stop as soon as everything comes together.

Size consistently: Rolling your meatballs to a uniform 1½-inch size means they'll all finish cooking at the same time, so none come out over- or underdone.

Check for doneness with a thermometer: Pull them out when the internal temperature hits 160°F for safe, perfectly cooked lamb without drying them out.

Flash-freeze for storage: Place the cooled meatballs on a baking sheet for 1 hour before refrigerating in an airtight container for 3 to 4 days or freezing for up to 2 months.

Keep toppings separate: Store the tzatziki, vegetables, and olives in separate containers in the fridge so everything stays crisp and fresh until you're ready to serve.

Nutrition

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