Meatball dinners are a lifesaver when you’re short on time. If you love these Greek lamb meatballs, feel free to check out some of my other favorites, like Turkish Meatballs for a bold, spiced twist or Turkey Zucchini Meatballs for a lighter, veggie-packed option.

And if you’re in the mood for something handheld, my new Lamb Burger recipe is just as flavorful and quick to make. It’s perfect for a weeknight dinner with tzatziki on top.

What You Need To Know in A Nutshell:

Taming the Gamey Flavor: Lamb has a stronger, more distinct taste than beef, which some find too “gamey.” This ground lamb meatballs recipe uses a mix of fresh mint (or parsley), lemon zest, and feta cheese (a small amount of dairy) to help mellow that flavor, making these meatballs well-balanced and delicious.
Make Ahead Friendly: Prepping these simple lamb meatballs a day ahead makes them an ideal protein-packed meal for busy weeknights and allows the flavors to develop for an even better taste. But you can also cook them immediately if you are short on time.
Evenly Sized Meatballs: A small cookie scoop (affiliate link) is a game-changer for portioning—ensuring uniform meatballs that cook evenly every time. If you don’t have one, a tablespoon works just as well—just aim for consistent sizes for even cooking.

Greek lamb meatballs served over a bed of lemon orzo garnished with tzatziki sauce and mint.

How To Make Greek Lamb Meatballs?

This lamb meatball recipe comes together with a few easy steps. You can serve them with tzatziki on the side or use them in a Greek-inspired grain bowl for a satisfying weeknight dinner. But first, let me show you how to make them:

Ingredients for the recipe from the top view.

Gather your ingredients: You can find the complete list of ingredients in the recipe card below, but here are some ingredient substitutions:
- Ground Meat: While this recipe is made with lean ground lamb, you can use a 50/50 mix of ground beef and lamb for a milder flavor.
- Bread crumbs: Panko breadcrumbs or regular bread crumbs can be used interchangeably in this recipe. Use a gluten-free brand if you are following a gluten-free diet.
- Fresh herbs: Fresh mint is a classic pairing with lamb, but fresh parsley, fresh oregano, or fresh dill can also be used.
- Cheese: Feta cheese is one of the most popular cheeses used in most Mediterranean recipes, but crumbled goat cheese can also be used. Alternatively, if you prefer your lamb mince meatballs to be dairy-free, omit using them.
Preheat & Prep: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

A collage of images showing how to make the lamb meatball and feta mixture.

Mix Ingredients: In a large bowl, combine the ground lamb, onion, panko breadcrumbs (or regular breadcrumbs), garlic, spices, egg, lemon zest, feta (if using), and chopped herbs. Give the meatball mixture a good mix until all the ingredients are thoroughly combined. If you have the time, cover it with stretch film and let it marinade in the fridge for an hour or even overnight. Otherwise, move on to the next step.

Lamb mince balls formed into a ball and placed on a sheet pan.

Form meatballs: Using a small cookie scoop or a spoon, measure about 1 ½ to 2 tablespoons of the mixture to form meatballs. Your meatballs can be slightly smaller or larger, but the more important thing here is to have them as equal in size as possible so that they can cook evenly.
Bake or Pan Fry: While I prefer the baked option for more of a hands-off cooking approach, you can cook your lamb meatballs in a pan as well. Here is how I do it:
- To bake in the oven: Arrange the lamb meatballs on the prepared baking sheet, spacing them about 1 inch apart for even cooking. Bake for 10 to 12 minutes or until a meatball inserted with a meat thermometer registers 160 degrees F. (71 C). It is optional, but if you want, turn the broiler on in the last 2 minutes of the baking time for slightly crispy and golden browned lamb meatballs.
- To cook on the stove top: Heat a tablespoon of olive oil in a large cast iron skillet (or you can use a nonstick pan) over medium heat. Once shimmering hot, add your meatballs on a single layer and cook for about 8-10 minutes, turning a few times to ensure even browning. Work in batches if needed to avoid overcrowding.

A collage of images showing what to do with lamb meatballs.

Serve: Enjoy them as a quick appetizer with tzatziki sauce on the side, or serve them over a bed of my creamy lemon orzo, garnished with pickled red onions, kalamata olives, fresh mint (or the herb of your choice) and a squeeze of lemon juice.

Expert Tips:

While this Greek lamb meatball recipe is pretty straightforward, there are a few things that I’d love to include to help you succeed on your first try:

Taste your feta before adding salt: Some feta brands are saltier than others, so give it a quick taste before seasoning your meat mixture. You can always add more salt, but you can’t take it out!
Let them sit before baking: If making the meatballs ahead of time, take them out of the fridge 30 minutes before baking. This helps them cook evenly, preventing the centers from being too cold while the outside browns.
Mix by hand: While some recipes suggest using a food processor to mix the meatball mixture, I don’t recommend it. Overmixing can make the meatballs dense and tough. Instead, use your hands to gently combine the ingredients for the best texture.

Greek Lamb Meatballs

What You Need To Know in A Nutshell:

How To Make Greek Lamb Meatballs?

Expert Tips:

What to Serve with Lamb Meatballs?

Other Lamb Recipes You Might Like