Greek Lamb Meatballs
These Greek lamb meatballs are bursting with Mediterranean flavor—crisp seared edges, tangy feta, fresh herbs, and just the right touch of garlic and red wine vinegar. If you love lamb but want something quicker and more casual than a roast rack, this recipe is an excellent switch-up. Ground lamb becomes tender and well-seasoned, forming compact, two-inch meatballs that brown beautifully in a skillet and finish quickly over low heat. They make a fantastic weeknight meal, appetizer, or protein-packed addition to salads and grain bowls.
For lovers of lamb, this recipe offers a welcome change from more traditional preparations like Rosemary Roasted Rack of Lamb or Grilled Rack of Lamb with Mint-Yogurt Sauce. Ground lamb cooks faster and gives you the same rich flavor in a more versatile format—perfect for serving with a bright salad, tucked into pita, or spooned over rice or orzo.
Quick nutrition note: lamb is a good source of protein and provides important nutrients such as iron and vitamin B12. Combined with herbs and vegetables, these meatballs are a flavorful way to include nutrient-dense protein in your meals.
Ingredients:
- 1 lb. ground lamb
- 1/4 cup finely chopped red onion
- 1/3 cup crumbled feta cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/2 cup plain or Italian-style breadcrumbs
- About 1/4 cup (or less) freshly chopped mint leaves
- 2 tbsp freshly chopped parsley
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper (optional, for heat)
- 2 tbsp red wine vinegar
- 2 tbsp olive oil (for cooking)
Method:
1. Combine the ground lamb, chopped red onion, crumbled feta, egg, minced garlic, breadcrumbs, chopped mint, parsley, salt, black pepper, crushed red pepper, and red wine vinegar in a mixing bowl. Use your hands or a spoon to gently mix until the ingredients are just combined—avoid overworking the meat so the meatballs remain tender.
2. Shape the mixture into roughly 2-inch meatballs using clean hands—this should yield about 12–14 meatballs depending on exact sizing. If the mixture feels very wet, chill it for 15–20 minutes to make shaping easier.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, add the meatballs in a single layer without crowding; brown them on all sides, about 2 minutes per side, until you get a nice golden sear. If your skillet is small, brown in batches to maintain even color and prevent steaming.
4. After browning, reduce the heat to low, cover the skillet, and cook the meatballs until they are cooked through—no longer pink in the center. This usually takes another 2–4 minutes, depending on size. For food safety, ground lamb should reach an internal temperature of 160°F (71°C); if you prefer, check with a meat thermometer or cut one meatball open to confirm doneness.
5. Remove cooked meatballs from the skillet with a slotted spoon and place them on a paper towel-lined plate to absorb any excess oil. Serve immediately.
Serving suggestions: these meatballs pair especially well with a simple salad of baby spinach and arugula dressed with olive oil and lemon juice, plus sliced tomato as shown. They’re also delicious over couscous, orzo, or rice, tucked into warm pita with tzatziki and fresh vegetables, or served alongside roasted vegetables for a complete meal.
Make-ahead and storage tips: you can form meatballs in advance and refrigerate them for a few hours before cooking, which helps them hold their shape. Cooked meatballs will keep in the refrigerator for up to 3 days; freeze cooled, cooked meatballs in a single layer on a tray, then transfer to an airtight container or freezer bag for up to 3 months. Reheat gently in a covered skillet over low heat, in a 350°F oven until warmed through, or microwave in short bursts.
Variations and swaps: if you don’t have mint, try substituting extra parsley or a teaspoon of dried oregano. Swap breadcrumbs for panko or finely crushed crackers, and adjust the feta amount to taste for a milder or tangier profile. For an oven method, place the meatballs on a rimmed baking sheet and bake at 400°F (200°C) until cooked through, about 15–20 minutes depending on size.
Enjoy these Greek lamb meatballs as a flavorful, easy-to-make dish that highlights the best of Mediterranean ingredients—bright herbs, tangy feta, and savory lamb.
