This Greek Lamb Meatballs recipe is full of flavor, easy to make, and super customizable for a family-friendly weeknight dinner. Serve the meatballs with a scoop of homemade tzatziki sauce, fresh veggies, and warm pita bread! 

The Best Greek Lamb Meatballs Recipe

These lamb meatballs are going to be your new favorite! They are packed with herbs and spices and feature bold Greek-inspired flavors I know you’ll love. Plus, they’re high-protein, gluten-free, and super easy to make so you can have dinner on the table in minutes. Add a good dose of tzatziki sauce, fresh veggies, and pita bread, and you’ll have a satisfying and easy to make weeknight dinner!

Watch How to Make This Recipe

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meatball ingredients

Lamb Meatballs Ingredients

Ground Lamb: you’ll need one pound of ground lamb for this recipe.

Greek Yogurt: trust me on this! It adds lots of moisture and a delicious tangy taste to the meatballs. I prefer to use full-fat whole milk yogurt, but reduced fat will also work if that’s what you prefer. 

Almond Flour: a little bit of almond flour helps bind the ingredients, holding the meatballs together while still keeping them gluten free.

Spices: you’ll need salt, black pepper, ground cumin, ground oregano, and red pepper flakes for this recipe. 

Fresh Herbs: fresh dill and mint add a bright refreshing herby flavor to the meatballs.

Shallot and Garlic: these are minced finely and add tremendous flavor to the meatballs. 

Lemon Zest: this adds the most delicious brightness so don’t skip it! 

shaped meatballs on sheet pan

Ingredient Variations

  • Lamb – don’t have ground lamb? Swap it out for ground chicken ground beef, or ground turkey instead! 
  • Almond Flour – don’t have almond flour? You can use breadcrumbs in its place. 
  • Fresh Herbs – if you’re out of fresh herbs, you can use dried ones instead for these meatballs. The general rule of thumb is to use one teaspoon of dried herbs to replace every one tablespoon of fresh herbs. 

Helpful Kitchen Tools

  • Mixing Bowl
  • Cookie Dough Scoop
  • Large Skillet
  • Meat Thermometer
  • Measuring Cups
  • Measuring Spoons

meatballs in skillet

How to Make Greek Lamb Meatballs

Step One: Add the meatball ingredients to a small mixing bowl, and use your hands to mix until well combined. Next, scoop out the mixture, and use your hands again to shape it into meatballs. 

Step Two: Heat a large skillet over medium heat, and add a tablespoon of oil. Add the meatballs to the hot skillet, and cook for 4 to 5 minutes per side until they’re browned and reach an internal temperature of 160 degrees Fahrenheit. 

Step Three: Serve your meatballs with your sides and toppings of choice, and enjoy!

Tips and Tricks for Meatball Making

  • When forming the meatballs try using a cookie dough scoop to scoop the meatball mixture. Then, roll in between your hands. This makes things so much easier!
  • Before rolling the meatballs lightly wet your hands to prevent the mixture from sticking.
  • For perfectly cooked meatballs, every single time, use a meat thermometer to ensure that each meatball reaches an internal temperature of 165 degrees.
  • Want to make your life even easier? Try making a double batch of the meatball mixture. After everything has mixed, but before scooping and rolling, transfer half the mixture to a freezer-safe storage container, and freeze for later.
  • Work in batches as needed, depending on the size of your skillet, to avoid overcrowding and ensure all the lamb meatballs cook evenly. 

Can You Bake the Meatballs?

Yes! If you prefer, you can bake these Greek lamb meatballs at 400 degrees for 15 to 20 minutes or until the internal temperature reaches 165 degrees. Bake the meatballs on a sheet pan that has been lined with parchment paper and sprayed with olive oil.

meatballs with toppings

Serving Suggestions

  • Stuff them in a pita! Place the meatballs in a warmed pita pocket with fresh herbs and veggies like dill mint, cucumber, tomato, and red onion. Then, add crumbled feta cheese and a dollop of tzatziki
  • Make a greens and grain bowl – serve the meatballs over a bed of fresh romaine or your favorite mixed greens along with tomatoes, cucumbers, olives, feta cheese, dill, peppers, and whatever other veggies you like best. You can also add rice, quinoa, or Greek chickpea salad, and finish with a scoop of tzatziki, hummus, or lemon garlic tahini sauce
  • Serve them as an appetizer or party snack! These Greek lamb meatballs are perfect to serve at a dinner party or as a fun appetizer. If you are feeding a larger crowd make a double batch and then serve with a batch of the tahini sauce and tzatziki sauce as dips on the side.

How to Store, Freeze, and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. 

Freeze the uncooked meatball mixture by assembling the ingredients, and transferring the meat to a freezer-safe storage bag. Squeeze all the air out, and place the bag in the freezer. When you’re ready to make a batch of meatballs, allow the mixture to defrost in the fridge before shaping it into balls and cooking. 

Freeze cooked lamb meatballs by allowing them to cool completely before transferring them to a freezer-safe storage bag and placing them in the freezer. They will stay fresh for up to 3 months. 

To reheat from frozen, place the meatballs in an ovenproof pan or baking dish, and cover with foil. Bake at 300 degrees for 20-25 minutes or until the meatballs are completely warmed through. Alternatively, you can let the meatballs defrost in the fridge, and reheat in the microwave.

meatballs on platter

More Greek Recipes You’ll Love

I hope you give these Greek Lamb Meatballs a try! They are so easy to make and make delicious weeknight dinner! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

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meatballs on platter

Greek Lamb Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 20 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Greek inspired
  • Diet: Gluten Free


This Greek Lamb Meatballs recipe is full of flavor, easy to make, and super customizable for a family-friendly weeknight dinner. Serve the meatballs with a scoop of homemade tzatziki sauce, fresh veggies, and warm pita bread!


  • 1 pound ground lamb
  • 1/4 cup greek yogurt
  • 1/4 cup almond flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh mint, chopped
  • 1 small shallot, finely diced
  • 4 cloves garlic, finely minced
  • 1 tablespoon lemon zest
  • 12 tablespoons olive oil, for cooking the meatballs

For Serving

  • tzatziki sauce
  • cubed feta
  • fresh dill and mint
  • pita bread
  • cucumber
  • tomato
  • red onion


  1. Add the meatball ingredients to a small mixing bowl and use your hands to mix until well combined. Next, use a cookie dough scoop or tablespoon to scoop out the lamb mixture and use your hands to form it into meatballs.
  2. When the meatballs are formed, heat a large skillet over medium heat and then add a tablespoon of oil. Next add the meatballs to the hot skillet and cook for roughly 4-5 minutes per side until browned and the internal temperature reaches 160 degrees Fahrenheit. You may have to do this in batches depending on the size of your skillet.
  3. Serve the meatballs with tzatziki sauce, feta, fresh herbs, cucumber, tomato, and red onion.

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat

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  1. These meatballs took quite a while to prep, but they were so worth it as my family of eight loved them!!

  2. I made these for dinner and they were delicious! I ended up baking them for 15 min at 400 degrees like the recipe suggested. And I used breadcrumbs! i stuffed them in pitas with tzatziki, tomatoes, lettuce and hummus! One small piece of feedback I have is that I was a bit confused about the 1-2 tbsps olive oil at the beginning of the recipe. I didn’t know if I should add it to the meatball mixture or if it was to be used for frying the meatballs on the stovetop. I added one tbsp of olive oil to the lamb mixture just in case since I wasn’t frying in olive oil on the stove.