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–+ servings
A bowl of lamb meatballs with tzatziki and couscous.
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Greek Lamb Meatballs

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!
Course dinner, Main, Main Course, Main dish
Cuisine Greek
Diet Low Salt
Prep Time 10 minutes
Cook Time 30 minutes
5 minutes
Total Time 45 minutes
Servings 6 servings
Calories 218kcal
Author Jessy Freimann

Equipment

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.

Nutrition

Serving: 1serving | Calories: 218kcal | Carbohydrates: 1g | Protein: 13g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 55mg | Sodium: 239mg | Potassium: 182mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg