Seasoned with garlic and cumin and cooked in olive oil, these lamb meatballs are wonderfully flavorful. They're ready in 30 minutes and keep well in the fridge or freezer.
I enjoy beef, but sometimes, I crave the bold flavor of lamb. This easy recipe relies on that flavor. Simply mix Greek yogurt and a few spices into ground lamb, form the mixture into meatballs, and saute them in olive oil. Served on their own or dipped in a yogurt sauce (like tzatziki), these lamb meatballs are a crowd pleaser!
Ingredients and Substitutions
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Ground lamb: 85% lean and 15% fat.
- Greek yogurt: Adds moisture to the meatballs and prevents them from drying. Sour cream works, too.
- To season: Kosher salt, black pepper, onion powder, and ground cumin.
- Cilantro: I love cilantro and find that it complements the flavor of lamb perfectly.
- Olive oil: For frying the meatballs. Alternatively, use ghee. I like the rich, nutty flavor it adds.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine ground lamb, Greek yogurt, and spices. Scoop out portions of the mixture and shape them into round meatballs. It's helpful to moisten your hands when shaping the meatballs, as the mixture is a bit sticky. Brown the meatballs in olive oil.
Add water, cover the skillet, and cook the meatballs for about 3 more minutes, until they are cooked through.
Serve them on their own or with a dip, such as Greek yogurt dip.
Great weeknight dinner recipe! It was quick to throw together, easy to make, and very flavorful. I had parsley, so that's what I used. The lamb produced plenty of fat, so next time I will cut back on the oil for frying. I served them with fresh greens and tzatziki. Delicious! Planning on making again for Greek rice bowls.
Barb
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Recipe Tips
- To produce light and tender meatballs rather than dense and heavy ones, handle them lightly and minimally when working the spices into the meat and when shaping them.
- You can mix the ingredients and shape the meatballs a few hours ahead. I often do this in the morning, and then, when it's time to cook dinner, they're ready in 7-8 minutes. See the photo below - I shape the meatballs, arrange them on a wax-paper-lined platter, cover with cling wrap, and refrigerate until I'm ready to cook.
Recipe FAQs
Yes. You can bake these meatballs for about 15 minutes at 400°F. However, I prefer to sauté them. Cooking them in oil browns them nicely, and the olive oil also adds flavor.
The photo below shows a recent dinner I served my family - the baked version with a side of cherry tomato salad. The baked meatballs were delicious, but they were not as nicely browned as the pan-fried ones.
Yes. Use mayonnaise instead of Greek yogurt.
In addition to the spices I use (onion powder and ground cumin), other spices and herbs that go well with lamb are smoked paprika, dried rosemary, and dried thyme. You can use a teaspoon of any additional spice.
Yes, or use parsley instead.
Serving Suggestions
Side Dishes
Lamb meatballs pair well with many sides. They go especially well with these side dishes:
- Roasted cherry tomatoes
- Grilled eggplant
- Israeli salad
- Steamed broccoli
- Tomato salad, as shown in the photo below
- Sauteed spinach
Dipping Sauce
If you'd like to serve these meatballs with a sauce for dipping, here are some great options:
- Tahini sauce
- Sriracha mayo
- Sour cream dip
- Greek yogurt dip
- Tzatziki sauce, as shown in the photos on this page
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave at 50% power. You can also freeze them for up to three months. The photo below shows a plate of reheated leftover meatballs served with veggies, pickles, and sriracha mayo.
Recipe Card
Easy Mediterranean Lamb Meatballs
Video
Ingredients
- 1 pound ground lamb - 85/15
- 2 tablespoons Greek yogurt
- 1 tablespoon fresh garlic - minced
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ cup cilantro - chopped
- 2 tablespoons olive oil - extra-virgin, for frying
Instructions
- In a medium bowl, combine the ground lamb, Greek yogurt, garlic, kosher salt, black pepper, onion powder, ground cumin, and cilantro.
- Using a 1.5-tablespoon scoop, measure out even portions of the mixture onto a plate. I usually end up with 16 meatballs. With wet hands for easier handling, shape each portion into a round meatball.
- Heat the olive oil in a large (12-inch) lidded skillet over medium-high heat until it shimmers and becomes fragrant, for about 2 minutes.
- Add the meatballs in a single layer and cook them, turning frequently, until golden brown, for about 5 minutes. If the oil becomes too hot, lower the heat to medium.
- Add ¼ cup of water to the bottom of the skillet. Cover with the lid and cook the meatballs until they are cooked through, about 2-3 more minutes.
- Using a slotted spoon, remove the meatballs from the skillet to a serving plate. Serve immediately.
Notes
- You can bake the meatballs for about 15 minutes at 400°F instead of frying them. Arrange them on a rimmed parchment-lined baking sheet (use high-heat-resistant parchment) and spray them with olive oil before baking. However, I prefer to saute them. Cooking them in oil browns them nicely, and the olive oil adds flavor.
- If you'd like to make a quick yogurt sauce to go with the meatballs, mix ½ cup of whole-milk plain Greek yogurt with 2 tablespoons of chopped dill weed, 1 teaspoon of minced fresh garlic, and ¼ teaspoon of Diamond Crystal Kosher Salt. You can also use tzatziki or tahini sauce.
- To ensure light and tender meatballs rather than dense and heavy ones, handle them lightly and minimally when working the spices into the meat and when shaping them.
- Feel free to use avocado oil if you prefer an oil with a high smoke point.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave at 50% power. You can also freeze them for up to three months.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Juana Guilliams says
Cooked these meatballs for my red hat ladies along with a basque lunch. I made several dishes from a basque cook book from granny and people that has never tasted basque food loved the lunch..THANK YOU
Vered DeLeeuw says
You're very welcome, Juana! Your lunch sounds wonderful! Lucky ladies.
Vicki says
These are super yummy. I made a double batch in the oven and served with your tahini sauce. I’ll also try them with tzatziki which I love.
Vered DeLeeuw says
I'm so glad you enjoyed these meatballs, Vicki! I think you will love them with tzatziki.
Ellen says
These meatballs were two thumbs up. I doubled the recipe and had enough for my family of five and one plate of leftovers tomorrow! Absolutely delicious! And love that it's so simple. Stovetop is messy, but it's the way to go. This review brought to you by someone who doesn't leave reviews. Thank you!
Vered DeLeeuw says
Hi Ellen,
Thank you so much for taking the time to review this recipe! I appreciate it and glad you enjoyed it.
Alice says
do I have to use greek yogurt in the lamb meatballs recipe?
CB says
Hi! is there a way to make this well without dairy?
Vered DeLeeuw says
Hi,
Yes - replace the Greek yogurt with mayonnaise.
Linda williams says
What can cilantro be substituted with?
Vered DeLeeuw says
Hi Linda,
You can use parsley.
Barbara Worthington says
Wow, these meatballs are wonderful. The yoghurt really does keep the meat juicy and the cumin is a stroke of genius, it deepens the flavour level. Thank you.
Vered DeLeeuw says
You're very welcome, Barbara! Thank you for taking the time to review this recipe. I appreciate it.
Stephanie Smith says
LOVED this recipe. I did make mine with sour cream instead of Greek yogurt, and I did the stovetop way of cooking. I think I’ll try baking them in the oven next time. But WOW those were delicious!!
Vered DeLeeuw says
I'm glad you enjoyed these meatballs, Stephanie! Thank you for taking the time to write a comment.
SA says
These were delicious! This ones a keeper!
Vered DeLeeuw says
Glad you liked these meatballs!
Angie G says
I have made these twice now and really enjoy the recipe! I've always done the baking variant because I have a toddler and it's easier than stove cooking with her around, but it still turns out fantastic! Love the sauce too.
Vered DeLeeuw says
I'm so glad you're enjoying this recipe, Angie! I agree; baking is so much easier than stove cooking.
Julia A Gerlach says
These meatballs are so quick and delish! The seasoning is perfect. I have been known to add a quarter cup of oatmeal and an egg to extend a double batch as this is a family favorite.
Vered DeLeeuw says
I'm so glad you like this recipe, Julia!