Greek Lamb Meatballs
Pan-fried or oven baked juicy Greek lamb meatballs are a firm staple in our house. Perfect for meal prep!
Servings: 20 meatballs
Calories: 80kcal
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
Meatballs in tomato sauce: To bake Greek meatballs in a tomato sauce, add the them to an oven-proof dish and pour your favorite sauce such as my no-cook tomato sauce over them. Make sure all meatballs are at least halfway submerged in the sauce. Cover the dish with a lid or tinfoil and bake them for 30 minutes.
Storage: Leftover lamb meatballs can be stored in an airtight container in the fridge for up to 3 days. To reheat meatballs without drying them out, place them in a covered dish with a splash of broth or sauce, and gently warm them in the oven or on the stovetop over low heat until heated through. You can also freeze the meatballs in an airtight, freezer-proof container once they cooled down for up to 3 months.
Nutrition
Calories: 80kcal | Carbohydrates: 1g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 17mg | Sodium: 151mg | Potassium: 71mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 82IU | Vitamin C: 0.5mg | Calcium: 13mg | Iron: 1mg
