Why You’ll Love This Recipe
- Rich and flavorful—a perfect balance of herbs, spices, and juicy lamb
- Easy to make—simple ingredients and minimal prep time
- Versatile—serve as an appetizer, in pita wraps, or over rice
- Healthy and high in protein—a nutritious meal with Mediterranean flavors
- Pairs well with yogurt sauce—adds a refreshing contrast to the savory meatballs
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meatballs:
- 1 pound ground lamb
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg
For the Yogurt Sauce:
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- Fresh mint leaves, for garnish
Directions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Meatball Mixture:
- In a large bowl, combine ground lamb, breadcrumbs, Parmesan, garlic, parsley, cumin, oregano, salt, and black pepper.
- Add the egg and mix well until all ingredients are evenly incorporated.
- Form the Meatballs:
- Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them evenly.
- Bake the Meatballs:
- Bake for 18–20 minutes, or until golden brown and cooked through (internal temperature should reach 160°F/71°C).
- Prepare the Yogurt Sauce:
- In a small bowl, mix the yogurt and lemon juice until smooth.
- Serve:
- Garnish the meatballs with fresh mint leaves and serve with the yogurt sauce on the side.
Servings and Timing
- Servings: 4 (about 16 meatballs)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Kick: Add ½ teaspoon of red pepper flakes or a pinch of cayenne.
- Different Herbs: Use fresh dill or cilantro instead of parsley.
- Cheese Alternative: Swap Parmesan for feta cheese for a tangier taste.
- Grilled Version: Instead of baking, cook meatballs on a grill over medium heat.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze raw or cooked meatballs in a sealed bag for up to 3 months.
- Reheating: Warm in a 350°F (175°C) oven for 10 minutes or microwave in 30-second intervals.
FAQs
Can I use ground beef instead of lamb?
Yes, you can substitute beef or a mix of beef and lamb.
What can I serve with lamb meatballs?
They pair well with pita bread, hummus, rice, or a Mediterranean salad.
Can I pan-fry these instead of baking?
Yes! Cook in a skillet with a little olive oil over medium heat for 8–10 minutes, turning occasionally.
Do I have to use breadcrumbs?
Breadcrumbs help bind the mixture, but you can use almond flour for a low-carb option.
How do I prevent dry meatballs?
Don’t overmix the meat, and ensure they’re not overcooked.
Can I make the meatballs ahead of time?
Yes! You can form the meatballs and refrigerate them for up to a day before cooking.
Can I use Greek yogurt for the sauce?
Absolutely! Greek yogurt will give a thicker, creamier consistency.
Can I add more spices?
Yes! Try paprika, coriander, or cinnamon for extra Mediterranean depth.
Can I cook these in an air fryer?
Yes, air fry at 375°F (190°C) for about 12–15 minutes, shaking halfway through.
How do I make this dish dairy-free?
Omit the Parmesan cheese and use a dairy-free yogurt for the sauce.
Conclusion
Mediterranean lamb meatballs are a delicious and versatile dish, perfect for any occasion. With their bold flavors and creamy yogurt sauce, they make a great appetizer or main course. Try them today and enjoy a taste of the Mediterranean at home!
Print
Mediterranean Lamb Meatballs
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These Mediterranean lamb meatballs are packed with warm spices, fresh herbs, and Parmesan cheese for a flavorful and juicy dish. Served with a creamy yogurt and lemon sauce, they’re perfect as an appetizer, in pita wraps, or over rice. A quick and delicious Mediterranean-inspired meal!
Ingredients
For the Meatballs:
- 1 pound ground lamb
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg
For the Yogurt Sauce:
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- Fresh mint leaves, for garnish
Instructions
- Preheat Oven: Set to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the Meatball Mixture: In a large bowl, mix lamb, breadcrumbs, Parmesan, garlic, parsley, cumin, oregano, salt, and pepper. Add the egg and combine well.
- Form Meatballs: Shape into 1-inch meatballs and arrange on the baking sheet.
- Bake: Cook for 18–20 minutes until golden brown and the internal temperature reaches 160°F (71°C).
- Prepare Yogurt Sauce: Mix yogurt and lemon juice in a small bowl until smooth.
- Serve: Garnish meatballs with fresh mint and serve with yogurt sauce.
Notes
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
- Reheating: Warm in a 350°F (175°C) oven for 10 minutes or microwave in 30-second intervals.
- Customization: Add red pepper flakes for spice or substitute Parmesan with feta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mediterranean
