Juicy lamb meatballs bursting with flavor. You'll love these Greek-inspired meatballs for any meal. Perfect for pizza, salads, wraps, or eating on their own.
Why you'll love them
These are beautifully spiced, juicy lamb meatballs infused with classic Greek flavors. They're quick and easy to put together with only a few ingredients and little prep time. They're naturally egg-free and gluten-free because all these meatballs require are the spices and the meat. Simple, wholesome, and utterly delicious.
These are popular even with the kids. Plus, they're so versatile. You can eat them on their own, dipped in tatziki, in a salad, in a lamb gyro, or even as a pizza topping.
The lamb meatballs actually come from the cookbook, Genuine Pizza as a side salad, or as a topping for pizza. I am in love with the cookbook, it is clearly more than just pizza. It's about the meal as a whole, including starters, sides, drinks, and desserts. This is perfect if you want to turn pizza night into something more special.
What is so great about these lamb meatballs is how simple they are and don't require a ton of ingredients. All you need are:
You may already have most of these ingredients in your kitchen already. You can even play around with some of the spices. If you want more heat, add more cayenne. Or you can omit it if you prefer something more mild.
Step by Step Instructions
Making these lamb meatballs is a fairly easy process, making it a great weeknight option.
- Gather your herbs and spices and place them in a bowl with your lamb.
- Mix gently until everything is fully combined, but the meat is not overworked.
- Form the mixture into golf-sized balls and place on a lined baking sheet.
- Cover and chill for 30 minutes while you preheat the oven.
- Bake until juicy and cooked throughout.
Your lamb should be cooked until it is at least 160°F to ensure it is cooked well, according to the USDA.
It is important for you to not overwork the lamb. It will make the meatballs tough and chewy instead of juicy and tender. You only want to mix with your hands just enough for the spices to combine and distribute evenly through the meat.
Don't pack the meatballs in too tightly otherwise you will end up with meatballs that are too firm and tough.
Don't skip the chill time. It helps with the flavor and texture of the meatballs.
The best way to cook these is in the oven. It helps to keep the meatballs a nice shape, but you can pan fry or deep fry them, if that is your preference.
Lamb Meatballs F.A.Q.
Lamb meatballs can be frozen. Simply allow the meatballs to cool to room temperature, then store in an airtight container before placing in the freezer. You can freeze them for up to a month in a standard freezer, and up to six months in a deep freezer. You can also freeze uncooked meatballs. Freeze them on a baking sheet before transferring to an airtight container.
Yes, these meatballs are naturally gluten-free.
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon fennel seeds
- 2 tablespoons finely chopped cilantro
- 2 cloves minced garlic
- 1 ½ teaspoons kosher salt
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper or to taste
- 1 lbs ground lamb
- Preheat the oven to 400 degrees F Line a baking sheet with parchment paper.
- Mix together all the ingredients until they are well-combined.
- Make meatballs that are approximately 2 tablespoons big and place in rows on your baking sheet.
- Bake for 15 - 18 minutes, or until baked through, but still juicy.
- Enjoy immediately on their own or as a part of a meal. Good hot or cold.