Lamb Meatballs

Meatballs mean different things to different people. Lamb meatballs have long been celebrated across cultures, from the sun-drenched coasts of Greece to the spice markets of the Middle East. This dish, rich with history and flavor, is a testament to the versatility of lamb and the bold, aromatic spices that often accompany it. Whether served as part of a mezze platter, in warm pita bread or with fragrant rice, this lamb meatball recipe offers a culinary journey through some of the world’s most vibrant food traditions.

In Greece, lamb is the centerpiece of many meals, often seasoned simply with herbs like oregano and parsley to let its natural richness shine. Middle Eastern variations, by contrast, embrace a symphony of spices such as cumin, coriander and paprika, which creates layers of flavor that are both warming and complex. This lamb meatball recipe draws inspiration from both regions, combining fresh herbs and ground spices to complement the meat’s earthy undertones. It’s time to step out of the spaghetti and meatball rut and try something a little different!

Lamb Meatballs Ingredients

• Ground lamb: This staple protein in Mediterranean and Middle Eastern cuisines has a tender texture and robust flavor. Ground lamb (and all cuts of lamb in general) can sometimes be a little challenging to find; for the best quality and fat content, visit a butcher or grocery store with an extended meat department.
• Panko bread crumbs: These light bread crumbs keep the meatballs airy while providing structure. Originating in Japan, panko has become a global kitchen essential for its crisp texture and subtle flavor.
• Egg: An egg ensures the meatballs hold their shape without becoming dense. Using a room-temperature egg helps it incorporate smoothly.
• Onion: Finely chopped onions bring moisture and a gentle sweetness to the meatballs, balancing the richness of the lamb. Use white or yellow onion for this dish.
• Parsley: Parsley’s fresh, slightly peppery notes provide a vibrant contrast to the warm spices.
• Garlic: Minced garlic adds depth and an unmistakable savory edge, echoing its prominent role in Greek and Middle Eastern cuisines.
• Spices and seasonings: A blend of coriander, cumin, paprika, salt, pepper and cayenne provides a robust and balanced flavor to the lamb meatballs. From the citrusy warmth of coriander to earthy and slightly smoky cumin, they enhance the lamb without overpowering it.

Directions

Step 1: Prep a baking sheet

Preheat the oven to 375°F. Fit a wire rack inside a 15x10x1-inch baking sheet and coat it with cooking spray.

Editor’s Tip: Using a wire rack ensures air circulates around the meatballs as they bake, giving them a uniform texture. For easier cleanup, arrange a piece of foil along the bottom of the baking sheet.

Step 2: Form the meatballs

In a large bowl, thoroughly combine the ground lamb, panko, egg, onion, parsley, garlic, coriander, cumin, paprika, salt, pepper and cayenne. Form the mixture into 2-inch meatballs and arrange them on the prepared wire rack with an inch of space between each.

Editor’s Tip: Mix the meat and other ingredients until they’re just combined; otherwise, you may end up with tough meatballs. Keep a bowl of water nearby to wet your hands while forming meatballs. It’ll make the rolling process smoother and less sticky.

Step 3: Bake, cool and serve

Bake the meatballs for 18 to 22 minutes or until they’re cooked through.

Editor’s Tip: The meatballs should be firm to the touch and have a golden exterior, signaling they’re ready to serve. You can also test the internal temperature with a meat thermometer; lamb meatballs are fully cooked when they reach 160°.

Christine Ma for Taste of Home

Lamb Meatballs Variations

• Add other herbs: Swap mint for the parsley to give these meatballs an even more classic Mediterranean vibe. Cilantro will add another herbal element, particularly when used as a garnish.
• Sneak in some veggies: Add finely chopped spinach or kale to make these meatballs more nutritious.
• Go spicy: Mix in a tablespoon of harissa for a spicy kick of North African influence.
• Try some toppings: Serve the lamb meatballs with a drizzle of tahini sauce or yogurt for extra creaminess. Add a handful of crumbled feta cheese to the mixture for bursts of creamy, tangy flavor.
• Stir into a stew: Toss the meatballs in a tomato-based sauce seasoned with cinnamon and allspice for a Middle Eastern-style stew.

How to Store Lamb Meatballs

Store leftover lamb meatballs in an airtight container in the fridge for up to four days.

Can you freeze lamb meatballs?

Yes, freezing is an excellent way to preserve the flavor of lamb meatballs and make them even more convenient. You can freeze lamb meatballs uncooked or cooked. For uncooked meatballs, after Step 2, place the formed meatballs on a baking sheet and freeze them until they’re solid. Transfer them to an airtight freezer bag or container and freeze them for up to three months. Thaw them overnight in the refrigerator before cooking them.

To freeze cooked lamb meatballs, place the cooled meatballs in a single layer on a baking sheet and freeze them until they’re solid. Store them in an airtight bag or container in the freezer for up to three months.

How do you reheat lamb meatballs?

Gently reheat cooked lamb meatballs in a preheated oven or a covered skillet over low heat. Using a microwave might result in dry, rubbery meatballs.

Lamb Meatballs Tips

Christine Ma for Taste of Home

What’s the secret to a tender meatball?

Avoid overmixing the ingredients, as this can lead to a dense texture. Gently combine them until they’re just incorporated. Also, don’t overcook the meatballs.

How can you make lamb taste less gamey?

Lamb has a rich, earthy taste, which is often described as gamey. I like these distinctive flavors, but if you’re not used to this flavor profile, try adding a squeeze of lemon juice, a splash of vinegar or a dollop of yogurt to the mixture to help mellow the gamey notes of the lamb. If you really want to tone it down, use a blend of lamb and beef for a milder taste while maintaining a tender texture.

How should you serve lamb meatballs?

For a classic Greek pairing, these meatballs pair well with tzatziki, the creamy cucumber-yogurt sauce. Try them with hummus or a vibrant tomato-based sauce for something milder. Serve them with a side of tabbouleh (like this couscous tabbouleh with feta and mint), roasted vegetables and warm pita bread for a complete Mediterranean feast. A classic Greek salad is just the thing, as well.