0 from 3 votes
The Best Lamb Meatballs
Our lamb meatballs have a deep, delicious flavor, thanks to grated tomato and eggplant. Served with yogurt, pita, and pomegranate seeds, they are a staple for a go-to weeknight meal.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Servings: 4
Calories: 680 kcal
Course:
Main Course
Cuisine:
Greek
Ingredients
- 1.3 lb ground lamb
- ⅔ cup panko or breadcrumbs
- 1 egg
- 1 eggplant small to medium size, grated
- 1 tomato medium size, grated
- 1 onion
- 1 lemon zested
- 3 tablespoons spearmint leaves roughly chopped, plus more for serving
- ½ cup all-purpose flour
- ½ cup extra virgin olive oil total
- sea salt
- freshly ground pepper
For serving
- ⅓ cup pomegranate seeds
- 1 cup Greek yogurt preferably full fat
- pita bread toasted
Instructions
Prep the eggplant, tomato, onion and garlic
- Remove the stems and cut the eggplant into large cubes. Add a few cubes to a food processor and grate the eggplant, but do not puree it. Let it keep its texture.Transfer to a bowl and continue with the rest of the eggplant. Repeat the same process with the tomato. Transfer the grated tomato to a different bowl.Quarter the onion and add it to the food processor with the garlic cloves. Pulse to grate.
Cup of Yum
Mix
- In a mixing bowl, add the ground lamb, ⅔ of a cup of grated eggplant, ⅔ of a cup of grated tomato, the grated onion, and garlic. Add the panko, half of the olive oil, egg, and chopped spearmint. Mix with a clean hand or a spoon until all ingredients are well mixed, but the mixture is still fluffy. Don't over-mix.Time permitted: refrigerate the meatball mixture covered for an hour and up to 24 hours.
- Shape the mixture into medium size meatballs.Add half a cup of flour to a plate and roll the meatballs. Shake each meatball between your hands to remove excess.
- Add the remaining olive oil to a frying pan over medium-high heat. When the oil is hot, add the meatballs in batches and cook until browned on all sides, slightly crisp, and cooked through about 10 to 15 minutes. Transfer meatballs to paper towels or a wire rack to drain extra oil.
Serve
- Spread two full tablespoons of Greek yogurt on a plate. Add three to four meatballs on top. Scatter a tablespoon of pomegranate seeds and spearmint leaves on top. Serve with lemon wedges and pita bread to go around the table.
Notes
- The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.
- If you find the lamb flavor to be too gamey, you may use half-ground lamb and half-ground beef.
- A version of this recipe calls for slightly sauteing the eggplant and tomato with the onion and garlic, in the olive oil for a few minutes. It deepens the flavor even more and adds sweetness to the meatballs. If you do this step, don't add olive oil to the meatball mix. I prefer using the vegetables raw in the meatballs because when fried, the veggies only partially cook and are even more nutritious.
Nutrition Information
Calories
680kcal
(34%)
Carbohydrates
23g
(8%)
Protein
34g
(68%)
Fat
50g
(77%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
5g
Monounsaturated Fat
25g
Trans Fat
0.01g
Cholesterol
151mg
(50%)
Sodium
201mg
(8%)
Potassium
862mg
(25%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
504IU
(10%)
Vitamin C
11mg
(12%)
Calcium
134mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 680
% Daily Value*
| Calories | 680kcal | 34% |
| Carbohydrates | 23g | 8% |
| Protein | 34g | 68% |
| Fat | 50g | 77% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 151mg | 50% |
| Sodium | 201mg | 8% |
| Potassium | 862mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 504IU | 10% |
| Vitamin C | 11mg | 12% |
| Calcium | 134mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.