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5.0 from 234 votes

Lamb Meatballs with Garlic and Cumin

Seasoned with garlic and cumin and cooked in olive oil, these 30-minute lamb meatballs are wonderfully flavorful.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 314 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • 1 pound ground lamb 85/15
  • 2 tablespoons Greek yogurt
  • 1 tablespoon fresh garlic minced
  • 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • ½ cup cilantro chopped
  • 2 tablespoons olive oil extra-virgin, for frying

Instructions

    Cup of Yum
  1. In a medium bowl, combine the ground lamb, Greek yogurt, garlic, kosher salt, black pepper, onion powder, ground cumin, and cilantro.
  2. Using a 1.5-tablespoon scoop, measure out even portions of the mixture onto a plate. I usually end up with 16 meatballs. With wet hands for easier handling, shape each portion into a round meatball.
  3. Heat the olive oil in a large (12-inch) lidded skillet over medium-high heat until it shimmers and becomes fragrant, for about 2 minutes.
  4. Add the meatballs in a single layer and cook them, turning frequently, until golden brown, for about 5 minutes. If the oil becomes too hot, lower the heat to medium.
  5. Add ¼ cup of water to the bottom of the skillet. Cover with the lid and cook the meatballs until they are cooked through, about 2-3 more minutes.
  6. Using a slotted spoon, remove the meatballs from the skillet to a serving plate. Serve immediately.

Notes

  • You can bake the meatballs for about 15 minutes at 400°F instead of frying them. Arrange them on a rimmed parchment-lined baking sheet (use high-heat-resistant parchment) and spray them with olive oil before baking. However, I prefer to saute them. Cooking them in oil browns them nicely, and the olive oil adds flavor.
  • If you'd like to make a quick yogurt sauce to go with the meatballs, mix ½ cup of whole-milk plain Greek yogurt with 2 tablespoons of chopped dill weed, 1 teaspoon of minced fresh garlic, and ¼ teaspoon of Diamond Crystal Kosher Salt. You can also use tzatziki or tahini sauce. 
  • To ensure light and fluffy meatballs rather than dense and heavy ones, handle them lightly and minimally when working the spices into the meat and when shaping them.
  • Feel free to use avocado oil if you prefer an oil with a high smoke point.
  • You can keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave at 50% power. You can also freeze them for up to three months.

Nutrition Information

Serving 4meatballs Calories 314kcal (16%) Carbohydrates 3g (1%) Protein 21g (42%) Fat 23g (35%) Saturated Fat 8g (40%) Sodium 365mg (15%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 314

% Daily Value*

Serving 4meatballs
Calories 314kcal 16%
Carbohydrates 3g 1%
Protein 21g 42%
Fat 23g 35%
Saturated Fat 8g 40%
Sodium 365mg 15%

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