Greek Lamb Meatballs
Greek lamb meatballs are incredibly versatile and offer a delicious combination of herbs and spices. Pan-fried or oven-baked they’re incredibly juicy and make a delicious side or snack on their own. I love to meal prep these lamb meatballs and add them to a variety of meals from meatball pasta to quick and easy lunch wraps.
I looove meatballs! In fact, it’s the one dish I ask for when visiting my parents back home in Germany. Naturally I have quite a few recipes for them in my repertoire, including my Italian lamb meatballs and harissa baked meatballs for example.
Meatballs not only make a handy high-protein snack, a filling lunch when added to salads, sandwiches, or lamb meatball wraps, but I love to add them make quick and easy dinners such as my Marry Me meatball pasta or lamb stroganoff.
The combination of smoked paprika, oregano, cumin, and a dash of cinnamon give these lamb meatballs a complex Greek flavor that especially my kids love. They’re fussy eater approved if you like!
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Greek Lamb Meatballs
Ingredients
- 1 lb ground lamb
- 1 small yellow onion finely diced
- 1 garlic clove minced
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/8 tsp ground cinnamon
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp olive oil extra virgin
Instructions
- In a large bowl, combine ground lamb with onion, garlic, breadcrumbs, milk, tomato paste, and spices.1 lb ground lamb, 1 small yellow onion, 1 garlic clove, 1/4 cup breadcrumbs, 1/4 cup milk, 1 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp salt, 1/4 tsp ground black pepper, 1/8 tsp ground cinnamon
- Let the mixture set for 15 minutes for the breadcrumbs to soak up the moisture. After that, form about 20 equally-sized meatballs by hand, about the size of table tennis balls.
Stovetop method
- Heat the oil in a cast iron pan frying pan and add the meatballs. Turn them after 3 minutes to ensure they are evenly browned. Fry them for a further 3 minutes. Remove from the pan onto a paper towel covered plate for the excess oil to absorb.1 tbsp olive oil
Oven method
- Preheat the oven to 350F (180C). Line a baking tray with parchment paper and place the meatballs on it. Bake them for 15 minutes, turn them individually, and bake them for another 15 minutes.
Notes
Nutrition
Ingredients and substitutions
- Lamb – I use grass-fed ground lamb. Ground lamb shoulder has a higher fat content than ground leg of lamb and results in juicier meatballs. You can substitute it with ground beef as well.
- Breadcrumbs – You can make breadcrumbs with a slice of stale bread but I typically use store-bought ones. Wholemeal breadcrumbs or white breadcrumbs will work. Don’t use panko.
- Milk – Full-fat milk is best but you can use lower-fat milk too.
- Tomato paste – Tomato adds extra flavor and color to the meatballs. I don’t recommend omitting it.
- Greek spices – Smoked paprika, dried oregano, ground cumin, and cinnamon give the meatballs their unique flavor.
Step-by-step: Greek lamb meatballs
1. Combine all ingredients.
2. Form the meatballs.
3. Pan-fry or oven bake them until cooked through and juicy.
4. Enjoy them on their own or in your favorite lamb dishes such as meatball wraps.
My top 3 meatballs tips
- Let it soak: Let the meatball mixture soak for 15 minutes for the breadcrumbs to absorb some of the moisture or the mixture will be too wet to handle. This results in beautifully tender meatballs.
- Check the temp: Use an instant thermometer to check the internal temperature of the meatballs to prevent them from overcooking and drying out. For ground lamb you’re aiming for an internal temperature of 145°F (63°C).
- Meal prep: Make a double or even triple batch on the weekend as an easy lunchbox snack throughout the week. With the protein sorted you can throw together quick meatball meals this way in no time as well.