Not the traditional meatball recipe you are used to, these Lamb Meatballs are a quick and easy appetizer that my friends can’t get enough of. Not only are they party ready, but pair them with some rice or egg noodles and you have a delicious weeknight meal!
Lamb Meatball Recipe
Are you on the Mediterranean diet? I’m not but I do love Greek food! Can you tell since I have a bunch of Greek recipes on the blog like my lamb sliders, greek dipping oil for pita bread, and a Greek feta dip. I love feta a little too much…
I’m usually a sucker for some chicken skewers and my husband loves his walking gyros.
What’s not to love? Tender lamb or beef topped with creamy tzatziki sauce (recipe below). I can eat it every day of the week.
Thank goodness this recipe is perfect for meal prep during those busy weeks or when you want to plan ahead for any upcoming parties or dinners.
I like to keep a batch in the freezer just for those appetizer emergencies when I have friends pop over unexpected. Aren’t those the best kind?
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
Ingredients Needed
Ground Meat – This recipe uses a combination of ground pork and ground lamb.
Bread crumbs – I like to use Panko breadcrumbs for better texture
Spices – I use a homemade Greek seasoning or use your favorite.
Kitchen staples – Olive oil, kosher salt, black pepper, fresh parsley for garnish.
For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)
How to Make Lamb Meatballs
First: Preheat oven to 425F or grab a large skillet and heat some oil.
Second: Mix the ground pork, lamb, Panko, Greek seasoning, and salt in a large bowl. Mix gently just until combined.
Third: Scoop meatball mixture into 1-2 inch size balls and roll gently.
Fourth: To pan fry, heat olive oil in a large skillet over medium-high heat. Working in batches, pan fry on all sides for roughly 5-7 minutes or until cooked through and the outside is golden brown.
Remove to a paper towel lined plate to drain. Continue until all the meatballs are cooked. Serve warm.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
How long do they last?
If you happen to have any leftover meatballs, store them in an airtight container in the fridge for up to 4 days.
Reheat in the oven or in the microwave at 30 second intervals until warmed through.
Can you freeze them?
These can be frozen for up to 3 months. To freeze, allow them to cool completely, then place them in a freezer-safe container or freezer bags.
Thaw them in the refrigerator before reheating.
Can I bake them?
To bake the lamb meatballs, place on a large baking sheet, in a single layer, with aluminum foil or parchment paper.
Bake for 15-20 minutes or until the internal temperature reaches 160F. Remove and let cool slightly.
Can I air fry them?
Absolutely! Air frying gives them a slightly crispy exterior. Air fry the meatballs at 380F for 12-15 minutes.
Check the internal temperature and make sure it reaches 160F before enjoying.
What do you serve with lamb meatballs?
This all depends on what you are cooking them for? If you’re having a party, I like a cool and creamy dip, some hummus, and a whipped feta dip.
If you are making these into a meal, make some simple rice to serve them over and add a Greek salad.
Homemade Tzatziki Sauce Recipe
- 1/2 large cucumber (peeled, grated)
- 2 cups plain full-fat Greek yogurt
- 2 large garlic cloves (finely minced)
- 2 tablespoons extra virginolive oil
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1 tablespoon minced fresh dill
- 2 tablespoons fresh lemon juice
Mix all the ingredients in a bowl and chill until ready to enjoy!
Meatball Appetizers
Cocktail meatballs are some of my favorite party appetizers to make so I have plenty of recipes that you will enjoy! My grape jelly meatballs use just 3 ingredients, my sweet and sour meatballs are a classic party food, and these BBQ meatballs are a crowd pleaser.
Some fun new flavors I have are my spicy firecracker meatballs, my sweet and tangy Hawaiian meatballs, and these Teriyaki meatballs.
Make a batch of my homemade frozen meatballs for the crockpot so you are ready. I know you will find a recipe that is new to you but soon to be your favorite!
To see even more meatball recipes check out this post.
Looking to make these a full meal? Check out What to Serve with Meatballs for delicious side dish ideas.
Tapas Tips & Tricks
- Substitute the ground pork for more ground lamb or ground beef.
- Don’t have Greek seasoning? Mix together some garlic powder, onion powder, and oregano.
- Add in some fresh herbs like fresh mint for more flavor!
- For some spice, add in some red pepper flakes or some diced red onion.
- Use a cookie scoop or ice cream scoop to form meatballs and keep them all the same size (size of golf ball).
- Serve with rice or in pita pockets for a portable sandwich.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This Greek lamb meatballs recipe served with tzatziki yogurt sauce is a delicious and easy dish that can be enjoyed as an appetizer, a main course, or even as a finger food for parties!
Lamb Meatballs
Ingredients
For the Lamb Meatballs
- 1 lb ground lamb
- 1 lb ground pork
- 1 1/2 tablespoons kosher salt
- 1 1/2 tablespoon Greek Seasoning
- 3/4 cup panko breadcrumbs
For the Tzatziki Sauce
- 1/2 large cucumber peeled, grated
- 2 cups plain full-fat Greek yogurt
- 2 large garlic cloves finely minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1 tablespoon minced fresh dill
- 2 tablespoons fresh lemon juice
Instructions
Make the lamb meatballs
- Mix the pork, lamb, bread crumbs, salt, and Greek seasoning just to combine.
- Scoop meat into meatballs, roughly 1.5 inches in diameter.
- Roll slightly without over-working.
- Heat olive oil in a large pan over medium heat until shimmering.
- Brown the meatballs on all sides and cook roughly 10 minutes or until the internal temperature reaches 160F.
- Remove from pan saving the fat in the pan.
Make the tzatziki sauce
- Combine all the ingredients in a medium bowl.
- Chill in the fridge at least 30 minutes to meld the flavors.
- Serve with lamb meatballs.
Notes
- Substitute the ground pork for more ground lamb or ground beef.
- Don't have Greek seasoning? Mix together some garlic powder, onion powder, and oregano.
- Add in some fresh herbs like fresh mint for more flavor!
- For some spice, add in some red pepper flakes or some diced red onion.
- Use a cookie scoop or ice cream scoop to form meatballs and keep them all the same size (size of golf ball).
- Serve with rice or in pita pockets for a portable sandwich.
Nutrition
These meatballs were inspired by April Bloomfield’s meatball recipe from “A Girl and Her Pig,” Canongate.
{Originally published 10/19/2014 – photos and recipe updated 06/16/2023 to improve reader experience}
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Barbara Ann
Tuesday 12th of January 2021
I made this tonight and it was delicious. I only had 1 pound of ground lamb and a 14 oz can of diced tomatoes so I made half the recipe for the 2 of us. I did not have chili peppers so I used crushed red peppers spice. Substituted panko bread crumbs with dash of pepper for Italian bread crumbs. Served with brown rice. Fortunately, I had all the spices for the Greek Seasoning. So pleased it turned out so well. I will definitely make this again. Thank you!!
Mini Greek Lamb Burgers with Yogurt Sauce | Tara Teaspoon
Tuesday 21st of July 2020
[…] Mediterranean Lamb Meatballs in Spicy Sauce […]
Monika M.
Wednesday 8th of January 2020
These were a new family favorite served over zucchini noodles. Thanks for the great recipe - and the Greek seasoning one too!
Jennifer
Saturday 11th of January 2020
So glad you liked it!
Julie @ Texan New Yorker
Friday 26th of February 2016
OMG, these look fantastic!! I adore cooking with ground lamb, and they do make perfect meatballs. I love the Mediterranean spin here, such great, clean flavors!
Alisa @ Go Dairy Free
Thursday 25th of February 2016
Those meatballs look positively inspired! So much warmth and flavor - pinned these to trial later!
chubcheeks@bellsouth.net
Thursday 3rd of March 2016
Thank you Alisa! I was surprised by cinnamon!