These lamb meatballs combine tender and juicy lamb with aromatic herbs and spices, guaranteeing a burst of flavor in every bite. Whether you're looking to impress guests or simply enjoy a satisfying and nutritious meal, these lamb meatballs are sure to become a favorite.
Why you'll love this lamb meatball recipe
- These meatballs are filled with complex mediterranean flavors and a great addition to your weeknight dinner rotation
- Can be served as a party appetizer to feed a crowd
- Great recipe for meal prepping.
- These simple ingredients make for a delicious dish that even children will love.
Ingredients needed for these delicious lamb meatballs
- 2 lbs of ground lamb meat
- 1 yellow onion, chopped
- 1 cup of panko breadcrumbs
- 2 eggs
- 4 garlic cloves, minced
- ½ cup cilantro, chopped
- 1 ½ teaspoon cumin
- 1 ½ teaspoon smoked paprika
- 1 teaspoon coriander
- 1 teaspoon cinnamon
- ¼ teaspoon cayenne pepper or red pepper flakes
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons of olive oil (for cooking the meatballs)
Instructions to make easy lamb meatballs
Place all of the ingredients in a large bowl and mix with your hands until well combined.
Using a small cookie scoop or a tablespoon, measure out your meatball mixture to about 2-3 tablespoons balls. Place the meatballs in a large baking sheet lined with parchment paper
In a large skillet place 2 tablespoons of olive oil and set to medium-high heat
Cook the meatballs in batches. Add half the meatballs in a single layer on your pan, be sure not to overcrowd the pan.
Turn the meatballs to brown all over, cook for 8 minutes or until cooked through. Transfer to plate, then cook the remaining meatballs.
How to serve these tender meatballs
- I personally love serving these meatballs in a pita bread, homemade tzatziki sauce, cucumbers, feta cheese, cherry tomatoes, red onions, fresh mint and fresh parsley.
- My son loves these meatballs served with a bowl of rice.
- These can also be served as a party appetizer with tzatziki as a dip.
- Add them to your favorite greek salads as an extra protein
Variations and Substitutions for these greek meatballs
Don't like lamb meat? No worries, use instead some ground beef or make them turkey meatballs
Add some citrus and brightness by adding in some fresh lemon juice and lemon zest to the meat mixture.
Don't have yellow onions? you can use red onion instead.
Don't like cayenne pepper? SImply omit it.
Don't have panko bread crumbs available? Use any unseasoned bread crumbs instead
Storage for these homemade meatballs
Store your cooked leftover meatballs in an airtight container in the refrigerator for upto 3 days.
Place any uncooked meatballs in a freezer bad and place in the freezer for upto 1 month.
Lamb Meatballs
Ingredients
- 2 lbs ground lamb meat
- 1 yellow onion chopped
- 1 cup bread crumbs
- 2 eggs
- 4 garlic cloves minced
- ½ cup cilantro chopped
- 1 ½ teaspoon cumin
- 1 ½ teaspoon Smoked paprika
- 1 teaspoon coriander
- 1 teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 1 teaspoon salt
Instructions
- Place all of the ingredients in a large mixing bowl and mix with your hands until well combined.
- Using a small cookie scoop or a tablespoon, measure out your meatball mixture to about 2-3 tablespoons balls. Place the meatballs in a large baking sheet lined with parchment paper
- In a large skillet place 2 tablespoons of olive oil and set the heat to medium.
- Cook the meatballs in batches. Add half the meatballs in a single layer on your pan, be sure not to overcrowd the pan.
- Turn the meatballs to brown all over, cook for 8 minutes or until cooked through. Transfer to plate, then cook the remaining meatballs.
- Serve Immediately and enjoy
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