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Easy Greek Lamb Meatballs

Are you looking for a new appetizer for your holiday gatherings? Look no further than this delicious Greek lamb meatball recipe which you’ll love for so many reasons.

From their easy preparation to the delicious flavor, these meatballs will leave your guests wanting more.

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When I started planning our annual Christmas boat party, I wanted to make an appetizer that would complement my Mediterranean charcuterie board. I knew that these flavorful lamb meatballs would be a hit! And best of all, it’s an easy recipe.

If you missed my Christmas charcuterie party ideas this week, be sure to see the boards that I created, including a Mediterranean board, a Christmas wreath board, a Christmas tree board, and a dessert board.

These Greek lamb meatballs aren’t just an ideal appetizer to complement the Mediterranean charcuterie board I prepared for my Christmas party. They’re also wonderful when served as the main dish.

Pair them with a refreshing Greek salad, some orzo or fragrant basmati rice, and warm pita bread for a complete and delicious meal.

If lamb isn’t your preferred choice, you can easily substitute it with ground beef.

Should you fry or bake your lamb meatballs? The choice is yours.

Frying will give your meatballs a crispy texture and enhance their flavor. On the other hand, if you prefer a lighter option, you can opt for oven-baked meatballs.

I like to strike a balance by browning the meatballs in a pan and then finishing them in the oven.

  • 1 lb. ground lamb
  • 1 egg
  • 2 Tbsp. Greek yogurt or sour cream
  • 1 Tbsp. fresh garlic minced
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 tsp. onion powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 Tbsp. lemon juice
  • 1/2 cup fresh parsley, chopped
  • 2 Tbsp. extra virgin olive oil

In a large mixing bowl, combine all the ingredients, except for the olive oil, using your fingers. The heat from your hands releases proteins in the meat, helping the mixture stick together when it cooks.

To form the meatballs, take about 2-3 tablespoons of the meat mixture and roll it into balls. Putting some olive oil or water on your hands will make handling the mixture easier. This should yield approximately 15 meatballs.

In a large skillet, heat the olive oil over medium-high heat. You’ll know it’s ready when the oil starts to shimmer and becomes fragrant.

Carefully place the meatballs in a single layer in the skillet as soon as the oil is ready. Turn every 2 minutes until all sides are golden brown and the meatballs are cooked through to 160°F (71°C), about 6-8 minutes total. Cook the meatballs in batches to avoid overcrowding the pan (this helps them all get crispy on the outside).

Use a slotted spoon to remove the golden-brown meatballs from the skillet and place them on a plate lined with paper towels to absorb excess oil.

Once out of the oven, place the cooked meatballs on a serving plate. Serve your Greek lamb meatballs immediately with tzatziki sauce and pita bread.

Oven Baking Only: Place meatballs on a rimmed baking sheet or dish, lined with parchment paper. Bake at 400°F (200°C) for 15-20 minutes or until the meatballs are browned and reach an internal temperature of 160°F (71°C).

  • If you don’t have Greek yogurt on hand, substitute sour cream.
  • You can use a higher-smoke point oil like avocado oil, but I found that the meatballs were more flavorful with the olive oil.

Store your leftover meatballs in an airtight container in the fridge for up to 4 days.

Preheat your oven to 300°F (150°C). Arrange the lamb meatballs on a baking sheet and then gently cover them with aluminum foil. Allow them to bake for approximately 10-15 minutes, or until they are thoroughly heated.

After cooking, place the meatballs on a baking sheet and put in the freezer for approximately 30 minutes. Following this initial freezing, transfer them into an airtight container, where they can be safely frozen for a period of up to 3 months.

When you’re ready to eat them, allow the meatballs to thaw in the refrigerator overnight for best results.

Now let’s take a look at the rest of the holiday menu. Click on the links below to go to each post and see all of the recipes from our charcuterie party.

Creamy Clam Dip | The Ponds Farmhouse / Keto Hot Pizza Dip | Simply 2 Moms

Mini Cheese Ball Bite-Size Appetizers | Vintage Home Designs

Greek Lamb Meatballs | Shiplap and Shells

Creamy Fruit Dip | Midwest Life and Style

Yield: 14-16 Lamb Meatballs

Easy Lamb Meatballs

Easy Lamb Meatballs

Are you looking for a new appetizer for your holiday gatherings? Look no further than this delicious Greek lamb meatball recipe which you’ll love for so many reasons.

Ingredients

  • 1 lb. ground lamb
  • 1 egg
  • 2 Tbsp. Greek yogurt or sour cream
  • 1 Tbsp. fresh garlic minced
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 tsp. onion powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 Tbsp. lemon juice
  • 1/2 cup fresh parsley, chopped
  • 2 Tbsp. extra virgin olive oil

Instructions

1. In a large mixing bowl, combine all the ingredients, except for the olive oil, using your fingers.

2. To form the meatballs, take about 2-3 tablespoons of the meat mixture and roll it into balls. Putting some olive oil or water on your hands will make handling the mixture easier. 

3. In a large skillet, heat the olive oil over medium-high heat. You’ll know it’s ready when the oil starts to shimmer and become fragrant.

4. Carefully place the meatballs in a single layer in the skillet as soon as the oil is ready. Turn every 2 minutes until all sides are golden brown and the meatballs are cooked through to 160°F (71°C), about 6-8 minutes total.

5. Use a slotted spoon to remove the golden-brown meatballs from the skillet and place them on a plate lined with paper towels to absorb excess oil.

6. Use a slotted spoon to remove the golden-brown meatballs from the skillet and place them on a plate lined with paper towels to absorb excess oil.

7. Once out of the oven, place the cooked meatballs on a serving plate. Serve your Greek lamb meatballs immediately with tzatziki sauce and pita bread.

Oven Baking Only: Place meatballs on a rimmed baking sheet or dish, lined with parchment paper. Bake at 400°F (200°C) for 15-20 minutes or until the meatballs are browned and reach an internal temperature of 160°F (71°C).

Until next time,

Happy Cooking!

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3 Comments

  1. Oh, my! These meatballs look absolutely delicious, Kim. I’ve never tried anything like this before, but I can’t wait to make them! Thank you for sharing.

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