Servings
Font
Back
0 from 39 votes

Greek Lamb Meatballs

These juicy Greek meatballs made with ground lamb, herbs, spices and feta cheese are easy to make and perfect for sharing! Pan fry or bake in the oven.

Prep Time
10 mins
Cook Time
10 mins
Total Time
17 mins
Servings: 4
Calories: 555 kcal
Course: Main Course , Appetizer
Cuisine: Greek

Ingredients

For the meatballs
  • 1 red onion , roughly chopped
  • 3 garlic cloves
  • 75 g (½ cup) feta cheese cubed or crumbled
  • 70 g (¾ cup) breadcrumbs one slice of toaster bread
  • 2 tbsp fresh parsley
  • 1 tbsp fresh mint
  • 1 tsp salt
  • ½ tsp ground cumin
  • ¼ tsp allspice
  • ¼ tsp ground pepper
  • 1 lemon , zest only (use the lemon to serve on side)
  • 450 g (1 lb) lamb mince (ground lamb)
  • 2 tbsp olive oil , if you are pan frying
Spiced Yogurt Sauce
  • 250 g (1 cup) Greek yogurt
  • 2 tsp sumac
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
To serve
  • pita bread
  • red onion thinly sliced
  • Handful pomegranate seeds (optional)
  • handful fresh parsley , roughly chopped, to serve
  • Lemon wedges
  • Olive oil to drizzle

Instructions

    Cup of Yum
  1. Put the onion, garlic, feta cheese, bread and herbs in a mini chopper and process until a paste forms. Alternatively mince the onion and garlic using a grater, use Panko breadcrumbs, crumble the feta cheese using a fork and finey chop the herbs.
  2. Add to the ground lamb in a large bowl with remaining ingredients (salt, spices, pepper and lemon zest). Mix well using your hands.
  3. Start rolling the mince into small meatballs about the size of a walnut.
  4. Once all the mince is used up, heat a tablespoon of oil in a large pan. Fry the meatballs, in batches, for about 3 minutes on each side until golden.
OVEN BAKED MEATBALLS
    Cup of Yum
  1. Preheat the oven to 200C (400F) and line a large tray with baking paper.
  2. Space the meatballs out on the tray, a few inches apart.
  3. Bake 15-20 minutes, flipping the meatballs halfway through, until golden and cooked through.
To serve
  1. Mix all the ingredients for the yogurt sauce in a bowl.
  2. Serve the meatballs with the yogurt and other dips such as hummus, tzatziki with the pita bread and lemon wedges on the side.

Notes

  • Serving suggestions
  • You can serve these keftethes (Greek for meatballs!) as an appetizer with a variety of small dips such as tzatziki sauce, spiced yogurt, hummus and pita bread. They also pair well with my orzo salad, herbed rice or Greek potato salad. 
  • Storing leftovers
  • Cool any leftovers and store in an airtight container in the fridge for up to three days. You can enjoy them cold or warmed through in a pan or the microwave. You can toss them into a simple tomato sauce and serve with pasta if you like.
  • Cool any leftovers and store in an airtight container in the fridge for up to three days. You can enjoy them cold or warmed through in a pan or the microwave. You can toss them into a simple tomato sauce and serve with pasta if you like.

Nutrition Information

Calories 555kcal (28%) Carbohydrates 22g (7%) Protein 31g (62%) Fat 38g (58%) Saturated Fat 16g (80%) Cholesterol 102mg (34%) Sodium 1041mg (43%) Potassium 103mg (3%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 329IU (7%) Vitamin C 18mg (20%) Calcium 224mg (22%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 555

% Daily Value*

Calories 555kcal 28%
Carbohydrates 22g 7%
Protein 31g 62%
Fat 38g 58%
Saturated Fat 16g 80%
Cholesterol 102mg 34%
Sodium 1041mg 43%
Potassium 103mg 2%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 329IU 7%
Vitamin C 18mg 20%
Calcium 224mg 22%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.