These juicy lamb meatballs are made with simple ingredients and ready in under 30 minutes. They’re perfect for a quick and easy weeknight meal. Serve them with fluffy turmeric rice, tzatziki, olives, and pickled cucumbers!
I’m somewhat of a meatball connoisseur. My Greek Chicken Meatballs and Bison Meatballs are super popular, and I’m sure these lamb meatballs will quickly become a favorite too!
If you’re looking to try something different from your normal beef meatballs, then you’re going to LOVE these lamb meatballs. Making them is super easy! They are seasoned with lots of cumin, oregano, fresh parsley, and garlic, with an egg and breadcrumbs tossed in the mixture to keep them tender and juicy!
Ingredients You’ll Need
- 1 lb Ground Lamb: Double or triple to make more meatballs
- 1 Large Egg + 1/2 cup Breadcrumbs (gluten-free or regular): helps bind the ingredients. Can sub with almond flour
- 1/4 cup Fresh Parsley, chopped + 2 tbsp Fresh Mint, chopped: Fresh herbs enhance the flavor of the meatballs
- 5 Garlic Cloves, minced + 1 Shallot, minced: If you do not have a shallot, you can sub with a fourth of a red onion
- 1 tsp Sea Salt + 2 tsp Cumin + 1 tsp Dried Oregano: These spices are essential to give these juicy meatballs their delicious flavor
How To Make Lamb Meatballs On The Stove Top
Add the ingredients to a large mixing bowl and combine.
Form the mixture into evenly sized-balls. (Pro-tip: use a cookie scoop to make this super easy!)
Heat cooking oil in a large cast iron skillet over medium-high heat. Add the meatballs and sear on all sides. Then, reduce the heat to medium low and cook for about 10 minutes, or until the meatballs are cooked all the way through.
Remove them from the pan and serve them with your favorite sides and dipping sauce. (Tzatziki is a must and my recipe is completely dairy-free!)
Want To Make Your Lamb Meatballs In The Oven? Here’s How:
Shape the lamb mixture into 1-inch balls. Place on a parchment-lined baking sheet and bake in a pre-heated oven for 20 minutes, flipping halfway through.
Should you cook meatballs on the stove or oven?
Cooking meatballs in the oven is easier and more hands-off as you simply place the oven on the baking tray, put them in the oven to cook and make sure to flip halfway through. Cooking on the stovetop takes only a bit more effort and results in meatballs with a nice caramelized exterior.
How do you tell if lamb meatballs are cooked through?
The easiest and best way to tell if your lamb meatballs are cooked through is to use an instant thermometer. Insert the meat thermometer into the thickest part of the meatball and it should read at least 140°F if the meatballs are fully cooked.
What To Eat With Lamb Meatballs
Lamb Meatballs are super versatile! They are the perfect base for any meal. You can toss them in marinara sauce and serve them with garlic bread, OR serve them on top of a hearty Greek Quinoa Salad. Keep it simple and serve your meatballs with rice and pita, or get as creative as you like and try our Greek Lemon Orzo with Lamb Meatballs.
I make my own CAVA-inspired bowl and pair my lamb meatballs with turmeric rice, marinated olives, pickled cucumbers, dairy-free tzatziki, and roasted sweet potatoes.
Storing Leftover Meatballs
After you’ve cooked and let these meatballs cool down, you’ve got some tasty leftovers ready to go! Pop them into a sealed container and stash them in the fridge; they’ll stay good for 3-4 days. Or, if you want to keep them even longer, toss them into the freezer – they’ll be good for up to 3-4 months. I personally prefer using freezer bags for storage. These meatballs are perfect for meal prep, making your weeknight dinners a breeze!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
Juicy Lamb Meatballs (Stovetop or oven)
Ingredients
- 1 lb Ground Lamb
- 1 Large Egg
- 1/2 cup Breadcrumbs (gluten-free or regular)
- 1/4 cup Parsley, chopped
- 2 tablespoons Fresh Mint, chopped
- 5 Garlic Cloves, minced
- 1 Small Shallot, diced (or 1/4 red onion, diced)
- 2 teaspoons Cumin
- 1 teaspoon Dried Oregano
- 1 teaspoon Sea Salt
Instructions
- Combine the ingredients in a large mixing bowl. Then, form evenly sized meatballs, about 2 tbsp each.
- Heat cooking oil in a large cast iron skillet over medium-high heat. Add the meatballs and sear on all sides. Then, reduce the heat to medium low and cook for about 10 minutes, or until the meatballs are cooked all the way through.
- Remove from the pan and serve with your favorite sides and sauce. Enjoy!
Notes
- Double or triple the recipe to make more meatballs.
- This recipe is great for meal prep. Store them in an airtight container in the fridge for 3-4 days or the freezer for 3-4 months.
These are so good!!
Thanks Leah! I’m glad you like!
LOVE LOVE LOVE! I make these a few times a month