These lamb meatballs are filled with Mediterranean spices and fresh herbs for a delicious and unique spin on classic meatballs. Served with a quick tzatziki on the side.
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Mix up your typical meatballs
Meatballs are a classic protein option, but have you ever tried ground lamb meatballs before? If not, it’s a must-try. This flavorful recipe is super simple yet guaranteed to impress. It’s perfect for the holidays or dinner parties.
These meatballs are so versatile and pair well with all kinds of other side dishes. They are also perfect to add into Mediterranean style grain bowls.
Is lamb healthy?
While it’s not recommended to eat lamb everyday, it can definitely be a part of a balanced diet. Lamb contains important nutrients like vitamin B12, iron, zinc, and protein.
Keep in mind, lamb is also going to be higher in saturated fat so try to limit it to once a week or for special occasions to enjoy as a real treat.
How do you make spiced lamb meatballs?
Even though this recipe contains several ingredients, it’s super simple to make.
1. First, prep your herbs and spices.
Use a knife or kitchen shears to finely chop your herbs. To toast whole spices, add them to a dry pan and heat until they are slightly golden and aromatic. Then transfer to mortar and pestle or spice grinder and grind until broken down. If you don’t have whole spices, no worries. Just throw in the same amount of the ground spice.
2. Then, make your meatball mixture.
Add everything to a bowl and mix together with a large fork or your hands.
3. Next, prepare the tzatziki.
You could also buy a store bought tzatziki if you want less prep work but I think fresh is best!
4. Finally, form into balls and cook.
This recipe makes 12 meatballs. If you need more, feel free to double the recipe.
Can you make these meatballs ahead of time?
Yes! You can form into meatballs and leave in the fridge for up to 3 days until you make them.
You can also store meatballs in the freezer for up to 2 months. To do this, add the meatballs over parchment paper in a single layer until frozen. Then, transfer to a zip top freezer bag, label, and take out when you’re ready to cook.
These are both great options if you are meal prepping. I often like to double the recipe to cook one batch the day of and freeze the other batch to have ready to go at a later time.
Customize it your way
Like all of my other recipes, these lamb meatballs can be easily customized. If you don’t have fresh herbs for the meatball mixture, try adding a sprinkle of dried herbs instead. If you’re not a fan of lamb, you could totally use another type of ground meat like chicken, beef, or turkey.
Make your own lamb bowl
I love adding these lamb meatballs with tzatziki into CAVA-inspired bowls with greens, grains, and extras. This is perfect for a weeknight dinner where everything can pick and choose what they like best. Feel free to set out any or all of the following ingredients to choose from:
- Leafy greens
- Cooked basmati rice
- Cooked lentils
- Pickled red onion
- Crumbled feta cheese
- Sliced avocado
- Cherry tomatoes
What else can I serve with these meatballs?
Try adding these lamb meatballs into pitas, over pasta, or zucchini noodles (zoodles). These meatballs are also great when paired with some type of grain or vegetable side dish. Here are some recipe ideas to pair with:
Need more hands-on help with recipes?
- 1 pound ground lamb
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1/2 cup finely chopped white onion (about 1/4 medium onion)
- 1 tablespoon finely chopped fresh mint, plus more for topping
- 3 tablespoons finely chopped fresh cilantro, plus more for topping
- 3 garlic cloves, finely chopped (about 1 tablespoon)
- 1 teaspoon whole coriander seeds, toasted and ground*
- 1 teaspoon whole cumin seeds, toasted and ground*
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1 cup plain, non-fat Greek yogurt
- 1/2 medium lemon, juiced (about 2 tablespoons)
- 1 tablespoon olive oil
- 1 garlic clove, minced (about 1 teaspoon)
- 1 tablespoon fresh dill or mint, finely chopped
- ½ cup cucumber, peeled and small diced
- ¼ teaspoon salt
- Combine all meatball ingredients in a large bowl. Let mixture chill for 20 minutes in the fridge or 10 minutes in the freezer.
- Meanwhile, add all tzatziki ingredients to a bowl and mix until combined. Store in the fridge until ready to serve.
- Take out meatball mixture and form into 12 evenly sized balls, about 1.5 inches across.
- Preheat outdoor grill or pan to medium high heat and lightly spray with cooking spray. Add over meatballs and turn every few minutes. Cook until browned on all sides and internal temperature reaches 160 degrees.
- Serve with Tzatziki and sprinkle more fresh mint and cilantro over meatballs.
*How to toast spices: Add spices to a large pan and toast over medium heat until slightly browned and aromatic, about 1-2 minutes. Transfer to mortar and pestle or spice grinder and grind until finely ground. Set aside for later.
If you don't have whole spices: If you don’t have whole spices feel free to skip toasting and grinding them and instead all the same amount of the ground spices to the lamb meatball mixture.
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Nutrition Information:Yield: 4 Serving Size: 3 meatballs with sauce
Amount Per Serving: Calories: 450Total Fat: 28gSaturated Fat: 11gSodium: 710mgCarbohydrates: 13gFiber: 1gSugar: 4gProtein: 35g