Mediterranean Lamb Meatballs
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These lamb meatballs are a nice change of pace from ground beef. I give these a twist, with Mediterranean flavors and spices. Lamb is popular in the Middle East, Greece, and Turkey. Ground grass-fed lamb is not much more than grass fed ground beef, and much more easily digestible.
These flavorful lamb meatballs are also very versatile. Serve them with tzatziki sauce and feta cheese, and they are more like Greek meatballs. Serve them with fresh pita bread, hummus, and fresh tomatoes and they skew Turkish or Lebanese.
When I’m watching my carbs, I prefer to eat them on their own with a Greek salad, and serve the rice or bread on the side for the rest of the family. This recipe does not include any bread crumbs which makes it perfect for those following a gluten free, Whole30, or low carb lifestyle.
Ingredients for lamb meatballs
Double the recipe and freeze some in an airtight container for an easy and delicious weeknight dinner.
- ground lamb
- yellow onion
- olive oil
- garlic cloves
- ground cumin
- ground oregano
- ground cinnamon
- allspice
- kosher salt
- black pepper
- Greek yogurt
- If you like it spicy, add a pinch of red pepper flakes. (optional)
How to make lamb meatballs
- Chop onion, then process in a food processor until finely minced.
- Add ground lamb, fresh garlic and spices; cloves through black pepper and process until lamb mixture is smooth.
- Add yogurt and pulse several times until meat mixture is blended with yogurt.
- You can form into meatballs immediately, or for best results, refrigerate mixture for several hours or overnight.
- Line a sheet pan with parchment paper or aluminum foil.
- I like uniform meatballs, so I weigh the lamb meatball mixture, then divide by 24. For appetizer sized meatballs, you even make them smaller. A cookie scoop is a great way to make them all the same size.
- Heat oven to 375 degrees F. and bake meatballs for 30 minutes or until golden brown and cooked through.
- Store any leftover meatballs in the refrigerator for 3-4 days.
What to serve with lamb meatballs
Serve them in pita pockets with tzatziki, Hummus, Tabbouleh Salad with fresh mint, thin slices of red onion, or tomato wedges.
Or serve them on their own with a Greek Salad,
Orzo Pasta Salad with Roasted Peppers and Feta,
If you’re lamb lover, try these lamb recipes.
Lamb Meatballs
Ingredients
- 1 pound ground lamb
- 1 medium onion diced
- 2 cloves garlic chopped
- 2 Tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoons ground oregano
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 cup Greek yogurt
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment or foil.
- Pulse onions in food processor until finely minced, Add lamb, and process until it is smooth.
- Add spices and yogurt and pulse until lamb mixture is well blended.
- If cooking immediately, form lamb into 24 uniform balls. If not, refrigerated lamb mixture for several hours or overnight for best flavor.
- Bake at 375 degrees F. for 30 minutes or until cooked through and golden brown.
Notes
- Ground turkey or beef can be used instead of lamb.
very delicious recipe…saved and posted to my media..thanks..fiorino
thank you Zouhair! Much Appreciated!
These don’t just look good, they sound marvelous, Cynthia! I love lamb, too (honestly, I think a lot of people who say they don’t like lamb have never tasted really good lamb)!
This is the kind of meal that doesn’t feel like you’re eating really healthy! Nice!
Yep, Spencer doesn’t look at it as “diet” food!
This is just the kind of food I would love to eat. Simple, tasty, easy and healthy.
Yes to all the above!
How wonderful to have the input of your sweetheart’s mom for this wonderful Middle Eastern dishes! I am a big fan of taking my favorite burgers and wraps and converting them to lettuce wraps: even though I don’t follow a gluten-free diet, the omission of the extra calories hiding in the bread, pita, or tortilla helps me keep my girlish figure. 😉 I love the flavor and texture profile of this dish. Thanks for sharing!
I think a lot of people are ditching the bread when they don’t miss it for that reason!
I’ve worked with lamb only a handful of times. These wraps look lovely. I’m glad you found a way to still enjoy those family classics.
I think I love lamb more than beef! Since I have a husband who loves dairy, I’ve learned how to adapt!
Middle eastern flavours are to die for..so much warmth and flavours here.
I agree! So much flavor!
I’m not on whole 30 but I love this meal – you can’t go wrong with tzatziki
It’s healthy and delicious, no matter how you have it!
I love easy and tasty recipes like these wraps, Cynthia! What is baklava? It sounds like something I’d love to try!
Oh, Agness, you must seek out some baklava! It’s layers of filo dough brushed with a honey syrup, and butter then layered with nuts, usually walnuts!
How wonderful! I’m actually writing up a recipe for Asian style chicken lettuce wraps as we speak. I love the Middle Eastern spin on these. How creative!
i made these wraps recently, and they were delicious! Now, I cannot say that all of my six children liked the lamb, but most ate it well, and my husband, who eats gluten-free, enjoyed it too. What really shocked me was my 5-yr-old son–He devoured three whole servings (and on lettuce). Even his third serving he was shoveling into his mouth like there was no tomorrow!
so nice to hear! I’d love it if you could also give the recipe a star rating! Much appreciated!