Greek Lamb Meatballs
Transport your taste buds to the Mediterranean with these savory Greek Lamb Meatballs, a perfect blend of bold flavors and fresh herbs. Made with tender ground lamb, fragrant cumin, coriander, and oregano, and brightened with parsley and mint, these meatballs are a flavorful twist on a classic dish. Finely chopped red onion and garlic add depth, while a hint of breadcrumbs and egg ensure a perfectly moist and tender bite. Cooked to golden perfection in olive oil, they’re served with zesty lemon wedges and an optional creamy tzatziki sauce for dipping. Ready in just 35 minutes, this recipe is ideal for weeknight dinners or as a crowd-pleasing appetizer. Add a taste of Greece to your table today!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground lamb
- 0.5 cup breadcrumb
- 1 large egg
- 0.25 cup red onion, finely chopped
- 3 pieces garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil, for frying
- 4 pieces lemon wedges, for serving
- 0.5 cup tzatziki sauce (optional)
Instructions
In a large mixing bowl, combine the ground lamb, breadcrumbs, egg, red onion, garlic, parsley, mint, cumin, coriander, oregano, salt, and black pepper.
Use your hands to gently mix the ingredients until well incorporated, being careful not to overmix.
Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a plate or tray.
Heat the olive oil in a large skillet over medium heat.
Once the oil is hot, add the meatballs in batches, being careful not to overcrowd the pan.
Cook the meatballs for 8-10 minutes, turning occasionally, until they are browned on all sides and cooked through (the internal temperature should reach 160°F).
Remove the cooked meatballs from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Repeat with the remaining meatballs.
Serve the Greek lamb meatballs warm, garnished with lemon wedges and paired with tzatziki sauce for dipping, if desired.
Nutrition Facts
Calories |
1953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 3939 mg | 171% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 12.3 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 392 mg | 30% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2151 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
