Greek Meatballs Lemon and Lamb Are a Marriage Made in Heaven
Bring a taste of the Mediterranean to your table with these Greek Lemon and Lamb Meatballs, a dish where bold flavors and wholesome ingredients shine. Tender ground lamb is infused with aromatic garlic, fresh parsley, and a pinch of cinnamon for a subtle, earthy warmth, while a splash of bright lemon juice elevates the rich, savory meatballs to new heights. Cooked to golden perfection and bathed in a luscious, citrus-infused sauce, these meatballs are irresistibly juicy and packed with Greek-inspired flavor. Perfect for a quick weeknight dinner or an impressive addition to your next dinner party, they pair beautifully with fluffy rice, herbaceous couscous, or a crisp Mediterranean salad. Ready in under an hour, this one-pan wonder delivers vibrant, comforting flavors with minimal cleanup—ideal for any lover of Greek cuisine.
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Recipe Information
Ingredients
- 500 g ground lamb
- 60 g breadcrumbs
- 60 ml milk
- 1 white onion, finely diced
- 2 garlic cloves, minced
- 30 g fresh parsley, chopped
- 1 tsp dried oregano
- 0.5 tsp ground cinnamon
- 1 tsp salt
- 0.5 tsp black pepper
- 1 egg
- 2 tbsp olive oil, for frying
- 250 ml chicken stock
- 50 ml lemon juice
- 1 tsp lemon zest
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to allow the breadcrumbs to absorb the milk.
In a large mixing bowl, add the ground lamb, diced onion, minced garlic, chopped parsley, dried oregano, ground cinnamon, salt, pepper, the soaked breadcrumbs, and the egg. Mix thoroughly with your hands or a wooden spoon until all ingredients are well combined.
Using your hands, shape the mixture into meatballs, about 1 1/2 inches in diameter. Place them on a plate or baking sheet as you work.
Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches (don’t overcrowd the pan). Cook for 4-5 minutes on each side, or until browned and cooked through. Transfer the cooked meatballs to a plate and keep warm.
In the same skillet, add the chicken stock, lemon juice, and lemon zest. Bring the mixture to a simmer, scraping any browned bits from the bottom of the pan for extra flavor.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly stir the slurry into the simmering sauce to thicken it. Cook for 2-3 minutes until the sauce reaches your desired consistency.
Return the meatballs to the skillet, coating them evenly in the lemon sauce. Simmer for an additional 2 minutes to allow the flavors to meld.
Serve the Greek lamb meatballs warm, garnished with additional parsley if desired. Pair with rice, couscous, or a fresh side salad.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1130 mg | 49% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.6 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 625 mg | 13% | |
*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.
