These juicy lamb meatballs are pan-seared in a skillet until browned and tender, all in around 30 minutes from start to finish!
Why this recipe works
Lamb meatballs are packed with seasonings for ultimate flavor, rolled into balls, and seared for a delicate crust on the outside. They’re quick and easy to make with plenty of texture and moisture and make a delicious starter or main course dish for parties and get-togethers.
We personally like to pair these meatballs with a crisp Greek salad or tomato cucumber salad with feta, but they’re also divine wrapped in warm pita flatbreads with a generous amount of creamy Tzatziki sauce.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
YOGURT – The whole milk Greek yogurt add moisture to the meatballs. If desired, you can substitute with sour cream.
BREADCRUMBS – These work as your binding agent while also helping to soak up the excess fat in the meatballs as they cook, which in turn leaves you with juicy, tender meatballs. No eggs needed here!
How to Make Lamb Meatballs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large bowl, combine all ingredients, except olive oil. Use gloved hands to gently fold and mix until ingredients are completely combined.
- Roll into 2-inch meatballs.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Add meatballs and brown on all sides.
- Add 1/4 cup of water to the skillet and cover with lid. Allow to steam for about 5 minutes. Remove lid and move meatballs to a platter.
EXPERT TIP – We only use about 1/4 cup of water, just enough to steam the meatballs to finish the cooking process. You do not want them swimming or getting soggy, so try not to use too much.
Frequently Asked Questions & Expert Tips
Yes, lamb meatballs freeze wonderfully. Flash-freeze the raw meatballs on a baking sheet. Once frozen, transfer them to a large freezer-safe ziptop bag and freeze for up to 3 months. You can freeze the already cooked meatballs as well – allow them to fully cool before placing them in a large ziptop bag or air-tight container.
Store leftovers in an air-tight container kept in the refrigerator for up to 5 days. Reheat in the oven at 300F, covered with aluminum foil, until warmed through.
Absolutely. You can prepare the meatballs a day in advance and store them covered with an air-tight lid in the refrigerator until you are ready to cook them.
Serving Suggestions
Serve lamb meatballs Mediterranean style as an appetizer with tzatziki sauce (find our recipe in this Tzatziki salad post), wrapped in warm pita bread, or with basmati rice and Greek salad as a full meal.
More Related Recipes
- Lamb Chops
- Rack of Lamb
- Swedish Meatballs
- Grape Jelly Meatballs
- Bacon Cheeseburger Meatballs
- Lentil Meatballs
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Lamb Meatballs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound ground lamb
- 2 Tablespoons whole milk Greek yogurt
- 1 Tablespoon minced garlic
- 2 teaspoons garlic salt
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 3 Tablespoons chopped fresh cilantro
- 3 Tablespoons grated white onion
- ¼ cup breadcrumbs
- 2 ½ Tablespoons olive oil
Things You’ll Need
Before You Begin
- The whole milk Greek yogurt add moisture to the meatballs. If desired, you can substitute with sour cream.
- TO FREEZE: Flash freeze the raw meatballs on a baking sheet. Once frozen, transfer them to a large freezer-safe ziptop bag and freeze for up to 3 months. You can freeze the already cooked meatballs as well – allow them to fully cool before placing them in a large ziptop bag or air-tight container.
- Store leftovers in an air-tight container kept in the refrigerator for up to 5 days. Reheat in the oven at 300F, covered with aluminum foil, until warmed through.
- You can prepare the meatballs a day in advance and store them covered with an air-tight lid in the refrigerator until you are ready to cook them.
Instructions
- In a large bowl, combine all ingredients, except olive oil. Use gloved hands to gently fold and mix until ingredients are completely combined.
- Roll into 2-inch meatballs.
- Heat olive oil in a large heavy bottomed skillet over medium-high heat. Add meatballs and brown on all sides.
- Add 1/4 cup of water to the skillet and cover with lid. Allow to steam for about 5 minutes. Remove lid and move meatballs to a platter.TIP – We only use about 1/4 cup of water, just enough to steam the meatballs to finish the cooking process. You do not want them swimming or getting soggy, so try not to use too much.
Nutrition
Chef Antoine Davis
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