These juicy Greek lamb meatballs are packed with spices and tangy feta cheese for bold, Mediterranean flavor. Made with just a few simple ingredients, they come together easily and are ready in 40 minutes or less!
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Why You’ll Love These Lamb Meatballs
If you’re looking for an easy and flavorful dinner, these meatballs are just what you need. Juicy, tender, and packed with Mediterranean spices, each bite is bursting with rich, savory goodness. Plus, they pair perfectly with tzatziki sauce for a fresh and creamy balance.
In my house, we’re big fans of easy meals with great flavors, and this recipe is always a hit. Whether you’re making them for a casual weeknight dinner or serving them up for guests, they’re always a crowd-pleaser. And the best part? They’re super easy to make — just mix, roll and bake! Here’s why you need these on your dinner table ASAP:
- Big flavor with little effort
- Perfectly tender and juicy
- Made with simple ingredients
- Great for meal prep
Ingredient Information And Substitutions
- Ground lamb- The star of the show! Ground beef or turkey can also work, but lamb gives the best flavor.
- Panko bread crumbs- Helps bind the meatballs and keep them moist. Regular breadcrumbs work too.
- Egg- Essential for adding moisture and richness, and for holding everything together.
- Feta cheese- Adds a creamy, salty bite. If needed, swap for shredded Parmesan.
- Garlic- Fresh is best, but 1 teaspoon of garlic powder will do the trick if you’re out.
- Seasonings- These meatballs have a warm, aromatic flavor from a mix of cumin, coriander, black pepper, and Kosher salt.
How To Make This Lamb Meatballs Recipe
Step 1- Mix the ingredients.
Preheat your oven to 375 degrees F and line a baking sheet with parchment paper.
In a large bowl, combine the ground lamb, panko, egg, seasonings, crumbled feta, and minced garlic. Mix well, but don’t go overboard — we want tender meatballs!
Step 2- Shape the meatballs.
Gently roll the mixture into golf-ball-sized balls. No need to be perfect since we’re going for a bit of a rustic vibe here. Add each meatball to the baking sheet, leaving a little space between them.
Step 3- Bake to perfection.
Place the meatballs in the oven and bake for 20-30 minutes, or until they develop a golden brown crust and are fully cooked through.
Serve your meatballs warm with a generous dollop of tzatziki, over a bed of rice, or stuffed into a pita wrap with fresh veggies. No matter how you serve them, they’re sure to disappear fast!
Frequently Asked Questions
Yes. You can mix and shape the meatballs ahead of time, then store them in the fridge for up to a day before baking. This makes dinner prep even easier! The leftovers also taste great.
Use a meat thermometer. These should reach an internal temperature of 160 degrees F. If you don't have a thermometer, cut one open. It’s ready when the meat is browned through with no pink and the juices run clear.
The key is to not overwork the meat when mixing and to use a good binder, like the egg and panko in this recipe. If your mixture feels too wet, add a little more panko or even refrigerate for an hour.
Tips For Making This Lamb Meatball Recipe
- Don’t over mix the meat. Overworking the lamb can make your meatballs tough instead of tender. Just mix until everything is combined.
- Roll your meatballs to roughly the same size. This ensures that they cook evenly. A cookie scoop works great for this.
- When baking, don’t crowd the meatballs. A little breathing room helps them cook evenly and develop a nice golden exterior. I leave around 1-2 inches between them.
- Want extra crispy meatballs? After baking, pop them under the broiler for a minute or two to get a little extra browning. Just keep an eye on them so they don’t burn.
- Resting the meatballs for a few minutes after baking helps keeps them juicy.
- Ingredients to prep ahead- Mince garlic, crumble feta, and mix your dry ingredients in advance to speed things up.
- Leftovers and storage- Keep extra lamb meatballs in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in the oven until warmed through.
What To Serve With This Greek Lamb Meatballs Recipe
Serve these meatballs as an appetizer, tuck them into a pita, or turn them into a full Mediterranean-style meal. I usually go the full spread route because who doesn’t love a table filled with fresh, flavorful sides? If you’re looking for the perfect pairings, here are a few ideas:
- Greek Couscous Salad
- Roasted Beet Salad with Feta and Dill
- Sauteed Garlic Asparagus
- Cheesy Squash Casserole
Other Tasty Meatball Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Greek Lamb Meatballs
Equipment
- 1 Spatula
Ingredients
- 1 pound ground lamb
- ½ cup seasoned Panko bread crumbs
- 1 egg large
- ½ teaspoon Kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground black pepper
- ½ cup crumbled feta cheese
- 4 cloves garlic minced
Instructions
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment and set aside.
- Mix all ingredients until just combined. Gently form into balls the size of a golf ball.
- Place the meatballs onto the sheet pan an inch or two apart and bake for 20-30 minutes until cooked though to an internal temperature of 165 degrees F.
- Serve immediately with your favorite rice or grain mix and Tzatziki sauce.
Video
Notes
- Don’t over mix the meat. Overworking the lamb can make your meatballs tough instead of tender. Just mix until everything is combined.
- Roll your meatballs to roughly the same size. This ensures that they cook evenly. A cookie scoop works great for this.
- When baking, don’t crowd the meatballs. A little breathing room helps them cook evenly and develop a nice golden exterior. I leave around 1-2 inches between them.
- Want extra crispy meatballs? After baking, pop them under the broiler for a minute or two to get a little extra browning. Just keep an eye on them so they don’t burn.
- Resting the meatballs for a few minutes after baking helps keeps them juicy.
- Ingredients to prep ahead- Mince garlic, crumble feta, and mix your dry ingredients in advance to speed things up.
- Leftovers and storage- Keep extra lamb meatballs in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in the oven until warmed through.
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