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Here's an easy everyday recipe for lamb meatballs. Seasoned with garlic and cumin and cooked in olive oil, they are wonderfully flavorful!
They're ready in just 30 minutes, and they keep well in the fridge or in the freezer. So you can double the recipe to ensure tasty leftovers.
I really like lamb and find it a refreshing change from the ubiquitous beef. Although I usually opt for using ground beef, sometimes I crave the bold flavor of lamb.
This easy recipe relies on that bold flavor. Simply mix Greek yogurt and a few spices into some ground lamb, form the mixture into meatballs, and saute them in olive oil.
Dipped in a tasty yogurt sauce, these meatballs are absolutely delicious! I often double the recipe to ensure I have leftovers for the next day or two.
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- Ingredients
- Instructions
- Expert tip
- Frequently asked questions
- Variations
- Serving suggestions
- Storing leftovers
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Ingredients
You'll only need a few simple ingredients to make these tasty meatballs. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Ground lamb: I use a lean mixture of 85% lean and 15% fat.
- Greek yogurt: Adds moisture to the meatballs and prevents them from drying out. Sour cream works too.
- Minced garlic: You can mince it yourself or use the stuff that comes in a jar.
- Kosher salt and black pepper: If using fine salt, you might want to use less of it, or the meatballs could end up too salty.
- Spices: I use onion powder and ground cumin. Please make sure the spices you use are fresh! A stale spice can easily ruin a dish.
- Cilantro: I love cilantro and find that it perfectly complements the flavor of lamb. You can use parsley instead, but it won't be the same.
- Olive oil: Used for frying the meatballs. You can opt for a higher-smoke-point oil such as avocado oil, but it won't be as flavorful.
Instructions
Making these lamb meatballs is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You simply mix together ground lamb, Greek yogurt, and spices. Then scoop 1.5-tablespoon portions of the mixture and shape them into round meatballs. It's helpful to moisten your hands, as the mixture is a bit sticky.
Brown the meatballs in olive oil - this should take about 5 minutes. Then add a bit of water, cover the skillet, and cook them until cooked through. This step should take about 3 more minutes. That's it! Dinner is served.
Expert tip
To ensure light and fluffy meatballs rather than dense and heavy ones, try to handle them lightly and minimally, both when working the spices into the meat and when shaping them.
Frequently asked questions
Can I bake lamb meatballs instead of pan-frying them?
I do like baking - it's a hands-off cooking method. And yes, you can bake the meatballs for about 15 minutes at 400 degrees F.
However, in this case, I prefer to saute them. Cooking them in oil browns them nicely and the olive oil also adds great flavor.
Can I make meatballs without eggs?
Yes. I do like to use something that would add moisture to the mixture and would prevent the meatballs from drying out, so I add some Greek yogurt. But there's no need for eggs.
What is the secret to tender meatballs?
Add enough moisture to the mixture (we do this via Greek yogurt), handle them lightly when you mix and shape them, and don't overcook them.
Variations
The easiest way to vary this recipe is to use different spices. In addition to onion powder and cumin, other spices and herbs that go well with lamb are smoked paprika, dried rosemary, and dried thyme.
You can also cook the meatballs in ghee instead of olive oil if you wish.
Serving suggestions
These meatballs pair well with many sides, but I almost always serve them with roasted cherry tomatoes. The flavors go really well together. Another classic side dish to serve with lamb is eggplant.
If you'd like to serve these meatballs with a sauce for dipping, tahini sauce is a great option and so is tzatziki sauce.
Storing leftovers
The leftovers keep well in the fridge in a sealed container for 3-4 days. Gently reheat them in the microwave on 50% power prior to serving.
I'll go ahead and admit that I sometimes eat them cold! They're surprisingly good as cold leftovers.
You can also freeze these meatballs in freezer bags for up to three months.
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Recipe Card
5 from 458 votes
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Easy Lamb Meatballs
Here's an easy everyday recipe for lamb meatballs. Seasoned with garlic and cumin and cooked in olive oil, they are wonderfully flavorful!
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Greek
Servings: 4 servings
Calories: 256kcal
Author: Vered DeLeeuw
Ingredients
- 1 lb. ground lamb (85/15)
- 2 tablespoons Greek yogurt or sour cream
- 1 tablespoon fresh garlic minced
- 1 teaspoon Diamond Crystal kosher salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ cup cilantro chopped
- 2 tablespoons olive oil
Instructions
In a medium bowl, mix together all the ingredients except for the oil.
Using a 1.5-tablespoon cookie scoop, scoop out even portions of the mixture into 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 very large (14-inch) lidded skillet over medium-high heat until the oil shimmers and becomes fragrant, about 2 minutes.
Add the meatballs in a single layer and cook, turning frequently, until golden brown, 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.
Remove the meatballs from the skillet to a serving plate using a slotted spoon. Serve immediately.
Video
Notes
- You can bake the meatballs for about 15 minutes at 400 degrees 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 prior to baking. However, I do prefer to saute them. Cooking them in oil browns them nicely and the olive oil also adds great flavor.
- If you'd like to make a quick yogurt sauce to go with the meatballs, mix ½ cup whole-milk plain Greek yogurt with 2 tablespoons chopped dill weed, 1 teaspoon minced fresh garlic, and ¼ teaspoon Kosher salt.
- To ensure light and fluffy meatballs rather than dense and heavy ones, try to handle them lightly and minimally, both when working the spices into the meat and when shaping them.
Nutrition per Serving
Serving: 4meatballs plus ¼ of the sauce | Calories: 256kcal | Carbohydrates: 2g | Protein: 23g | Fat: 17g | Saturated Fat: 7g | Sodium: 342mg | Fiber: 0.5g | Sugar: 0.5g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Barbara Worthington
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.Reply
Vered DeLeeuw
You're very welcome, Barbara! Thank you for taking the time to review this recipe. I appreciate it.
Reply
Stephanie Smith
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!!Reply
Vered DeLeeuw
I'm glad you enjoyed these meatballs, Stephanie! Thank you for taking the time to write a comment.
Reply
SA
These were delicious! This ones a keeper!Reply
Vered DeLeeuw
Glad you liked these meatballs!
Reply
Angie G
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.Reply
Vered DeLeeuw
I'm so glad you're enjoying this recipe, Angie! I agree; baking is so much easier than stove cooking.
Reply
Julia A Gerlach
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.Reply
Vered DeLeeuw
I'm so glad you like this recipe, Julia!
Reply
