Greek Lamb Meatballs Recipe

Lamb meatballs with tzatziki on a plate from the top view.

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Juicy, flavorful, and ready in under 30 minutes, these Greek Lamb Meatballs are a must-try! Made with aromatic spices, fresh herbs, and a touch of lemon zest, they’re perfect as an appetizer with homemade tzatziki sauce or served over lemon orzo for a satisfying meal.

Prep Time20

Cook Time12

Total Time32

Course: Appetizer, Weeknight Dinner

Cuisine: Mediterranean

Diet: Halal

Servings: servings

Author: Aysegul Sanford

Ingredients

1 lb ground lamb
½ cup onion finely chopped
¼ cup panko breadcrumbs (or regular breadcrumbs)
3 garlic cloves minced
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon kosher salt*
¼ teaspoon black pepper
1 large egg
2 teaspoons lemon zest ~ zest of 1 large lemon
⅓ cup feta cheese crumbled, (optional) plus more for garnish
2 tablespoons fresh mint/parsley chopped finely, plus more for garnish
1 teaspoon olive oil to keep your hands moist

For Serving (optional*)

Tzatziki sauce
Cooked lemon orzo
Pickled red onions
¼ cup kalamata olives cut in half lengthwise as garnish

US Customary - Metric

Instructions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, place 1 lb ground lamb, ½ cup finely chopped onion, ¼ cup panko breadcrumbs, 3 cloves of minced garlic, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 large egg, 2 teaspoons lemon zest, ⅓ cup crumbled feta cheese, and 2 tablespoons finely chopped fresh parsley.
Using your hands or a large spoon, mix everything until all ingredients are well combined.
Scoop about 1 ½ to 2 tablespoons of the mixture (a small cookie scoop works beautifully here ), coat your hands with a small amount of olive oil, and roll it into a ball.
Repeat this process for the rest of the meat.
Place the meatballs on the prepared baking sheet, spacing them evenly (about an inch) apart. You should end up with approximately 18-22 meatballs.
Bake 10-12 minutes or until the meatballs are lightly browned and a meatball inserted with a meat thermometer registers 160 degrees F. (71 C)
If desired, during the last 2 minutes of baking, turn the broiler on to give the meatballs a slightly crispy, golden-brown finish. However, keep a close eye on them to prevent burning.
Serve meatballs by themselves with tzatziki on the side or with lemon orzo. Garnish with a few tablespoons of crumbled feta, pickled red onions, and chopped mint/parsley.

Notes

Yields: This recipe makes 18-22 lamb meatballs ideal for serving 4 adults with 4-5 meatballs per serving. The nutritional values below do not include the optional serving ingredients and are per serving.
Salt: Before adding salt, be sure to taste your feta, as some brands can be saltier than others.

One of the best things about this lamb feta meatball recipe is its versatility—it can be made ahead, stores well, and even freezes beautifully for a quick meal when you're short on time. Here’s how I do it:

Make Ahead: Blend your lamb and feta mixture, form it into evenly sized meatballs, then place them on a parchment paper-lined baking sheet. Cover with cling wrap and store in the fridge up to 1 day in advance to cut your prep time before they go into the oven.
Storage: First, be sure to bring your baked lamb meatballs to room temperature. Then, store them in an airtight container in the fridge for up to 4 days.
Reheating: Bake them in a low-heat oven of 275 degrees F for about 5 minutes or until they’re heated through.

Nutrition

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