Greek Lamb Meatballs are pure culinary comfort, delivering juicy, fragrant bites bursting with Mediterranean flair in every mouthful. Whether you’re sitting down to a leisurely dinner or hosting friends for a lively mezze spread, these meatballs bring elegance without fuss. I adore how the brightness of fresh herbs, a hint of spice, and that distinctive lamb richness mingle together, all wrapped up in tender, golden-brown morsels. They’re easy to make, wonderfully versatile, and, most importantly, always the first thing to disappear from the serving platter!

Greek Lamb Meatballs Recipe - Recipe Image

Ingredients You’ll Need

Gathering ingredients for Greek Lamb Meatballs is refreshingly simple—each one truly pulls its weight, lending color, vibrance, and deeply satisfying flavors to the final dish. Here’s what you’ll need, along with a few reasons you won’t want to skip a thing:

Ground lamb: The star of the show, delivering that signature savory flavor and succulent texture unique to Greek Lamb Meatballs.
Yellow onion: Grated for subtle sweetness and extra moisture, making each meatball tender and flavorful.
Fresh garlic: Adds depth and a traditional Mediterranean warmth that can’t be beat.
Fresh parsley: Chopped herbs infuse the meatballs with color and a fresh, grassy note to balance the richness of lamb.
Fresh mint: Essential for that unmistakably Greek aroma that lifts each bite.
Ground cumin: Brings subtle, earthy warmth that complements the lamb beautifully.
Dried oregano: Hints of the Aegean with every bite; oregano is key for that authentic flavor.
Crumbled feta cheese: Creamy, salty bits of feta create little moments of surprise and tang inside the meatballs.
Breadcrumbs: Help bind everything together while keeping the interior irresistibly moist.
Egg: Acts as a glue, ensuring the meatballs are tender but never fall apart.
Salt and pepper: The backbone of seasoning—simple, but essential!
Olive oil: A quick pan-fry in olive oil delivers that golden, crispy exterior everyone loves.

How to Make Greek Lamb Meatballs

Step 1: Mix the Meatball Mixture

Start by placing your ground lamb, grated onion, minced garlic, fresh herbs, cumin, oregano, crumbled feta, breadcrumbs, beaten egg, salt, and pepper in a large mixing bowl. Gently combine everything using your hands or a sturdy spoon—careful not to overwork the mixture, as this is the secret to ultra-tender Greek Lamb Meatballs.

Step 2: Shape the Meatballs

With damp hands (to prevent sticking!), scoop out small portions of the lamb mixture and roll them into balls about the size of a ping-pong ball. Consistent sizing helps all the meatballs cook evenly and look beautifully uniform on your platter.

Step 3: Sear to Perfection

Heat a generous drizzle of olive oil in a large skillet over medium heat. Arrange the meatballs in a single layer, leaving space between them. Sear the Greek Lamb Meatballs on all sides until they’re browned and crispy outside, but still juicy and tender within—about 8 to 10 minutes total.

Step 4: Finish Cooking (Optional Oven Bake)

If you prefer, or if you’re making a larger batch, transfer the seared meatballs onto a baking sheet and finish them off in a preheated 350°F oven for 5–8 minutes. This ensures every meatball is cooked through without risk of drying out.

Step 5: Rest and Serve

Let the Greek Lamb Meatballs rest for a minute or two before serving. This allows the juices to redistribute (and gives you a chance to whip up some quick tzatziki or a fresh salad while you wait).

How to Serve Greek Lamb Meatballs

Garnishes

A shower of fresh parsley or mint, a sprinkling of crumbled feta, and a few squeezes of lemon juice bring Greek Lamb Meatballs to life. Finish with a drizzle of extra-virgin olive oil for a glossy, flavorful touch.

Side Dishes

Pile your meatballs onto a fluffy bed of rice or spoon them onto warm pita with creamy tzatziki. They’re sensational alongside classic Greek salads, roasted potatoes, or a medley of grilled Mediterranean vegetables. Every side dish adds a new dimension!

Creative Ways to Present

Thread Greek Lamb Meatballs onto skewers for a playful party appetizer, or nestle them into lettuce cups with pickled onions for a lighter bite. I love offering them as part of a colorful mezze platter, where everyone can build their own perfect bite.

Make Ahead and Storage

Storing Leftovers

Once cool, store any leftover meatballs in an airtight container in the refrigerator. They keep their flavor and texture for up to 3 days, making them perfect for meal prep or next-day snacking.

Freezing

Greek Lamb Meatballs freeze beautifully! Arrange cooked (or uncooked) meatballs on a baking sheet and freeze until solid, then transfer to freezer-safe bags. They’ll stay fresh for up to 2 months—just be sure to label and date your stash.

Reheating

To reheat, simply place meatballs on a baking tray in a 325°F oven until warmed through, or gently warm them in a skillet with a splash of broth or tomato sauce. Microwaving works in a pinch, but oven-warming helps maintain their irresistible crisp edges.

FAQs

Can I use ground beef instead of lamb?

Absolutely! While lamb gives authentic flavor, you can substitute with ground beef or even a mix of beef and lamb. The texture will be just as delicious, though the taste will be slightly less rich and aromatic.

What dipping sauces go best with Greek Lamb Meatballs?

Tzatziki is the classic choice, but other great options include garlicky yogurt sauce, spicy harissa, or a squeeze of lemon over the top. Anything creamy or tangy will balance the richness of the lamb.

How do I keep my meatballs from falling apart?

Don’t skip the egg or breadcrumbs—they help bind everything together. Also, avoid over-mixing the meat and gently shape your Greek Lamb Meatballs for a perfectly tender (but not crumbly!) bite.

Can I bake these instead of frying?

Yes, absolutely. Arrange formed meatballs on a lightly oiled baking tray and bake at 400°F for about 18–20 minutes, or until fully cooked and lightly browned. The texture will be a little different, but still delicious.

What’s the best way to make them ahead for entertaining?

Prepare and cook the Greek Lamb Meatballs up to two days in advance, then reheat just before serving. Alternatively, shape them ahead of time and refrigerate the raw meatballs; simply cook them off fresh when guests arrive for the best flavor.

Final Thoughts

If you’re looking for a dish that never fails to delight, Greek Lamb Meatballs are the answer. They fill your kitchen with mouthwatering aromas, bring smiles to the table, and are guaranteed to become a beloved favorite after just one bite. Give them a try—you might just find yourself making an extra batch next time!

Greek Lamb Meatballs Recipe