Description
These Greek Lamb Meatballs are juicy, flavorful, and surprisingly easy to prepare at home! Made with ground lamb, Greek yogurt, fresh herbs, and plenty of spices, they have all the delicious flavor of restaurant-quality meatballs without a ton of work.
Serve them with homemade tzatziki sauce, fresh veggies, and warm pita bread for a delicious weeknight dinner!
Ingredients
- 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
- 1-2 tablespoons olive oil, for cooking the meatballs
For Serving
- tzatziki sauce
- cubed feta
- fresh dill and mint
- pita bread
- cucumber
- tomato
- red onion
Instructions
- 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.
- 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.
- Serve the meatballs with tzatziki sauce, feta, fresh herbs, cucumber, tomato, and red onion.
Notes
Baking Option: If you’d rather skip the stovetop, you can bake these Greek lamb meatballs instead. Just place them on a parchment-lined baking sheet that’s been lightly sprayed with olive oil. Bake at 400°F for 15 to 20 minutes or until the meatballs reach an internal temperature of 160°F.
Store: transfer leftover meatballs to an airtight container and store them in the fridge for 3 to 4 days.
Freeze: these meatballs are great for freezing, which is why I love making a double batch! You can freeze the uncooked meatball mixture in a freezer-safe storage bag, squeezing out as much air as possible before sealing. When you’re ready to cook, let the mixture thaw in the fridge before forming the meatballs and cooking as directed.
You can also freeze the cooked meatballs! Just let them cool completely before transferring them to a freezer-safe container or bag. They’ll keep in the freezer for up to 3 months.
Reheat: to reheat the meatballs from frozen, place them in an oven-safe dish, cover with foil, and bake at 300°F for 20 to 25 minutes or until heated through. You can also let them thaw overnight in the fridge and reheat in the microwave.
