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Lamb Meatballs
This recipe for Greek-inspired lamb meatballs is easy and works as a main with rice or pita, or an appetizer. Juicy, perfectly spiced, and delish!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings (18 meatballs)
Calories: 365 kcal
Course:
Main Course , Appetizer , Dinner
Cuisine:
Mediterranean , Greek
Ingredients
For the Meatballs:
- 1 pound ground lamb
- ¼ cup very finely chopped red onion
- 2 tablespoons panko breadcrumbs
- 1 large egg
- zest of 1 small lemon about 2 teaspoons
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ cup packed cilantro leaves with tender stems, finely chopped (or 2 tablespoons chopped fresh parsley or mint)
For Serving:
- Tzatziki sauce
- homemade hummus
- Warm pita bread
Instructions
- Place a rack in the center of your oven and preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, place the lamb, red onion, panko, egg, lemon zest (zest the lemon directly into the bowl), salt, cumin, coriander, garlic powder, and black pepper. Sprinkle the cilantro over the top.
- With your hands, gently combine all of the ingredients until well mixed. Be careful not to overwork the meat or your meatballs will be tough.
- Shape the mixture into meatballs that are about 1 1/2-inches in diameter; you'll have about 18 meatballs total. Arrange them on the prepared baking sheet so they are not touching.
- Bake lamb meatballs until browned on the outside and cooked through, about 20 to 25 minutes. An instant-read thermometer should register 160°F when inserted in the center of a meatball. Serve warm with tzatziki, hummus, and pita as desired.
Cup of Yum
Notes
- TO STORE. Transfer the lamb meatballs to an airtight container and store them in the refrigerator for up to 3 days.
- . Place the meatballs on a baking sheet and cover them with aluminum foil. Bake in a 350ºF until warmed through.
- . Arrange the lamb meatballs on a parchment-lined baking sheet and freeze until solid, or for about an hour. Once frozen through, transfer them to a freezer-safe bag or container and store in the freezer for up to 3 months. Thaw before reheating.
- TO STORE. Transfer the lamb meatballs to an airtight container and store them in the refrigerator for up to 3 days.
- TO REHEAT. Place the meatballs on a baking sheet and cover them with aluminum foil. Bake in a 350ºF until warmed through.
- TO FREEZE. Arrange the lamb meatballs on a parchment-lined baking sheet and freeze until solid, or for about an hour. Once frozen through, transfer them to a freezer-safe bag or container and store in the freezer for up to 3 months. Thaw before reheating.
Nutrition Information
Serving
1(of 4)
Calories
365kcal
(18%)
Carbohydrates
5g
(2%)
Protein
21g
(42%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
129mg
(43%)
Potassium
313mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
139IU
(3%)
Vitamin C
1mg
(1%)
Calcium
43mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings (18 meatballs)
Amount Per Serving
Calories 365
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 365kcal | 18% |
| Carbohydrates | 5g | 2% |
| Protein | 21g | 42% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 129mg | 43% |
| Potassium | 313mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.