Greek Lamb Meatballs

Name: Greek Lamb Meatballs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb ground lamb; ¼ cup minced red onion; 1 large egg; ¼ cup crumbled feta cheese; 2 tablespoons Panko breadcrumbs; 3 teaspoons garlic paste; 2 teaspoons fresh oregano (finely chopped, or 1 teaspoon dried oregano); 1 teaspoon ground cumin; 1 teaspoon coarse kosher salt; ½ teaspoon ground black pepper; Tzatziki; Pita bread

We happen to know meatballs very well, our big batch meatballs are one of the most popular recipes on our site! We love the versatility of being able to reheat them easily, use them in all different sauces, and serve them with several side dishes. These Greek lamb meatballs are super flavorful and a fun twist from the standard beef meatball.

With a rich base of ground lamb, feta, oregano, and cumin, every bite is vibrant with tastes of the Mediterranean. My husband and kids all gave them two thumbs up when I served them with pita and tzatziki. They will definitely be a recipe that goes on the meatball rotation. Try our chicken zucchini meatballs and Swedish meatballs for other easy twists on the classic.

Why you’ll love this recipe

Greek-inspired meatball with 8 ingredients. Many meatballs have a long list of ingredients, but these Mediterranean-style lamb meatballs have a simple ingredient list for quick cooking.
Great meatball recipe to make in advance. We often make these over the weekend to eat for lunch and dinner throughout the week.
Easy to serve with all different side dishes. Whether it’s a weeknight dinner for the family or a potluck with a crowd, these Greek lamb meatballs are delicious with pita, salad, and even orzo pasta.

Tips for Busy Cooks

To ensure you have moist and juicy meatballs, we add panko breadcrumbs, egg, onion, and feta cheese. All of these ingredients are essential in making a tender meatball that isn’t tough or dry.

Key Ingredients Notes

Ground lamb – The base of the meatball mixture. It’s more rich and gamey in flavor than ground beef.
Red onion – Adds a nice bright vegetable flavor that pairs well with the rich lamb.
Egg – Binds the meat mixture.
Crumbled feta cheese – A tangy cheese that we add to the lamb mixture for vibrant flavor.
Panko breadcrumbs – Helps to bind the meat mixture together and makes them tender.
Garlic paste – Adds that garlicky flavor we all love.
Fresh oregano – You can also use dried if you already have it at home. Adds a warm, herbal note.
Ground cumin – A warm spice that adds a hint of earthiness and lemon essence to the meatballs.
Tzatziki – The Greek cucumber yogurt sauce that’s great for dipping the meatballs in.
Pita bread – We love to serve the meatballs with this Greek bread.

Ingredients for Greek lamb meatballs which include, garlic paste, panko breadcrumbs, spices, egg, feta cheese, red onion, and ground lamb.

How to make Greek lamb meatballs

Preheat your oven to 400°F.

A glass bowl with the ingredients for the Greek lamb meatball mixture.

Step 1: Mix the lamb, onion, eggs, feta cheese, Panko breadcrumbs, garlic, oregano, cumin, salt, and pepper in a large bowl until well combined.

A hand is using a cookie scoop to shape the lamb meatballs.

Step 2: Shape them into 1 ½-inch meatballs using a medium cookie scoop, and arrange them on a baking sheet.

Lamb meatballs are shaped on a baking sheet.

Step 3: If desired, roll the meatballs between your palms to smooth out the surface.

Greek lamb meatballs are baked on a baking sheet.

Step 4: Bake for about 10 minutes, or until internal temperature reaches 160°F.

Expert Tips:

Scoop the meatballs into the same size rounds for even cooking. This ensures that you won’t overcook the meatballs so they stay tender with every bite. We use a cookie scoop to help with keeping them all the same size.
Lightly wet your hands to help with rolling the meatballs. With just a little bit of water on your palms, this will prevent the ground meat mixture from sticking to make perfectly round balls.
You’ll know when the meatballs are finished cooking when a meat thermometer reaches 160ºF. You’ll want to pull them from the oven, if you bake them longer you risk them being tough and chewy in texture.
Make a double or triple batch for easy meal prep. We love to store them in the freezer as a quick weeknight meal when we need dinner in a pinch.
If you don’t care for lamb, you can also make these meatballs with ground chicken, beef, or turkey.

Storage

Store the baked meatballs in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

Making meatballs in advance is one of our favorite meal prep tips. You can also freeze baked meatballs for up to 2 months. Thaw them in the fridge overnight then completely heat through in the oven. It’s one of our go-to meals when we don’t feel like cooking dinner.

What to serve with lamb meatballs

There are so many great different and unique options to serve with these meatballs. Here are some favorites:

Greek lamb meatballs are on a pita with orzo salad, pita, and tzatziki sauce.

FAQs

What kind of meat is used in Greek meatballs?

Usually the base of lamb meatballs is ground lamb. It’s rich and gamey in flavor making for a gourmet meatball.

What do Greek meatballs go with?

We love to pair them with roasted vegetables, a great salad, pita and tzatziki, as well as orzo pasta.

What are the biggest mistakes when making meatballs?

You don’t want to overwork the meat mixture or else you risk the meatballs becoming tough in texture.