These lamb meatballs are super simple, versatile and go well on their own with pita or folded into an orzo or zucchini pasta salad. Seasoned with a simple rosemary dijon blend, lots of lemon, and a few other simple ingredients, the possibilities are up to you; poppable little bites of flavor are just a few steps away.
Attention, fellow food enthusiasts! Get ready to embark on a flavor-packed adventure with these easy everyday lamb meatballs. Brace yourselves for an explosion of Mediterranean flavors that will transport your taste buds to distant lands. This lamb meatball recipe is not just your ordinary dish; it’s an invitation to savor the delectable goodness of perfectly seasoned, juicy meatballs that will leave you craving more. So, let’s dive into this epicurean journey and unlock the secrets of creating a mouthwatering meal worthy of your culinary repertoire.
What Are Lamb Meatballs?
Lamb meatballs are savory ground lamb morsels mixed with herbs, spices, and other flavorful ingredients. These delectable bites are shaped into small, round balls and then cooked to perfection. Lamb meatballs offer a unique twist on the classic meatball, and are smaller than our traditional polpette, infusing them with the rich and distinct flavor of lamb. Whether served as an appetizer, added to pasta dishes, or enjoyed as a main course, lamb meatballs will tantalize your taste buds with their exceptional flavor and culinary versatility.
Lamb Meatball Ingredients
- Garlic Cloves – Minced
- White Onion – Minced
- Ground Lamb – We used 1lb of ground meat for this recipe.
- Rosemary-Dijon Spice Blend – Substitute 1 tsp dijon and freshly minced rosemary if you do not have the spice blend.
- Girl Carnivore Chick Fest Spice Blend
- Lemon
- Lemon-Infused Olive Oil
- Kosher Salt & Black Pepper
How to Make Lamb Meatballs
PREP THE MEATBALLS
- Place the minced garlic and onion in a large bowl.
- Combine remaining ingredients – ground lamb, rosemary-dijon spice blend, Chick Fest spice blend, 1 teaspoon lemon juice, and 1 teaspoon lemon zest. Lastly, add the oil.
- Season with salt and pepper, if desired.
- Mix with your hands until everything is evenly distributed.
- Use a small 1″ cookie scoop or your hands to form meatballs with the meat mixture.
- Place in the fridge for 30 minutes before baking.
BAKE THE MEATBALLS
- Preheat the oven to 350 degrees F.
- Line a large baking sheet with parchment paper.
- Arrange the meatballs in a single layer on the sheet, with 1″ between each meatball.
- Bake for 15 to 20 minutes until the meatballs have cooked to an internal temperature of 160° F and are golden brown.
- Remove from the oven and let rest for 3 to 5 minutes before serving tender meatballs.
SERVE
- Serve the meatballs with toppings like tzatziki sauce, red onion, fresh parsley, feta cheese crumbles, and a warm pita!
Girl Carnivore EXPERT RECIPE TIPS
- Ground lamb is a great way to introduce people to lamb. It picks up the flavors it accompanies and doesn’t produce the distinct lamb flavor people often associate with as ‘gamey.’ We go into that more in our grilled rack of lamb recipe.
- Ground lamb is considered done at 160 degrees F. Use an instant-read thermometer for accuracy.
- The key to evenly cooked meatballs is making sure they are all the same size and weight. If you want, use a small cookie scoop or kitchen scale to make sure all the are even.
- Add an egg to the mix for moisture for lean lamb, 90% and above. We chose 85/15 for this recipe, which provides the perfect balance of leanness and moisture.
- Make in big batches so you can freeze ahead of time to make future meals a breeze.
- You can grate the onion using a cheese grated for even finer mince.
- Regular olive oil works as a substitute for lemon-infused oil. Alternatively, any herb-infused oil, such as rosemary or basil-infused oil, would be a great addition to the recipe.
What to Serve With Lamb Meatballs
These flavorful little meatballs pair well with other appetizers like Smoked Cream Cheese with Smoked Salmon, Air Fryer Pickle Brined Chicken Wings, and Grilled Flank Steak Pinwheels. Make an appetizer platter with other grilled veggies and creamy Sriracha Hummus. Or pile them high on top of a chayote salad.
Leftovers & Reheating
Storing
Once cooked, store in an airtight container or resealable bag in the freezer for up to two months or in the fridge for up to 3 days. Turn leftovers into delicious lamb over rice.
Reheating
To reheat leftovers from the fridge, microwave in 30-second blasts until heated through or in an oven preheated to 325 degrees F for 10 to 15 minutes.
To cook the lamb meatballs from frozen, pre-heat the oven to 350, place as many as you want on a parchment-lined baking sheet, and bake until heated through (about 15 minutes).
Recipe FAQs
You can typically find ground lamb meat at your local grocery store or butcher. However, don’t hesitate to ask for assistance if you’re having trouble locating it. It’s worth the effort to get your hands on this flavorful protein. Otherwise, we order it from our list of trusted places to buy meat online.
We don’t recommend it. We find the best way to cook the meatballs is by baking them. Baking the meatballs retains moisture and produces the best flavor rather than pan frying them.
Absolutely! This easy recipe is versatile, allowing you to adjust the size of the meatballs based on your preference or the occasion. Smaller bite-sized meatballs are perfect for appetizers, while larger ones can serve as a satisfying main course. Remember that the cooking time will be less if the meatballs are smaller, so just check the internal temperature every few minutes.
Of course! Feel free to customize the seasonings to your liking. Whether you prefer a little extra kick of red pepper flakes or want to experiment with fresh herbs, this versatile recipe allows for personalization.
More Meatball Recipes
Poultry Recipes
Ground Turkey meatballs
Beef Recipes
Easy Smoked Meatballs
Pork Recipes
Easy Pork Meatballs
Veal Recipes
Veal Meatballs
Well, well, well, you’ve reached the end of our lamb meatballs adventure. Bravo to you, oh culinary explorer, for diving into the realm of Mediterranean flavors and mastering the art of crafting easy lamb meatballs. Now that you have this easy everyday recipe, you can confidently whip up this lamb meatball recipe. Your taste buds demand a taste of the extraordinary. So gather your ingredients, get your apron on, and let your kitchen become a hub of Mediterranean deliciousness. Cheers to good food, great flavors, and your newfound lamb meatball prowess! Bon appétit! Also, please rate the recipe card and leave a comment below to help out the next reader!
Baked Lamb Meatballs
Ingredients
- 3 garlic cloves minced
- 1/4 white onion minced
- 1 lbs ground lamb
- 1 tbsp rosemary-dijon spice blend
- 1 tbsp Girl Carnivore Chick Fest spice blend
- 1 lemon
- 1 tsp lemon-infused olive oil see note*
- salt & pepper
Instructions
Prep the Meatballs
- Place the minced garlic and onion in a bowl.
- Add the ground lamb, rosemary-dijon spice blend, Chick Fest spice blend, 1 tspn juice from the lemon and 1 tspn lemon zest. Lastly, add the oil.
- Season with salt and pepper, if desired.
- Mix with your hands until everything is evenly distributed.
- Using a small 1″ cookie scoop, or your hands, portion the lamb out into even meatballs.
- Place in the fridge for 30 minutes before baking.
Bake the meatballs
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Arrange the meatballs evenly over the sheet, with 1″ between each meatball.
- Bake for 15 to 20 minutes, until the meatballs have cooked to 160° F internally.
- Remove from the oven and let rest for 3 to 5 minutes before serving.
Serve
- Serve the meatballs as desired. See my notes in the post above about what to pair them with.
- For this recipe, I paired these meatballs with roasted golden potatoes, tossed arugula, lemon hummas and pickled red onions.
Notes
Nutrition
Bookmark this recipe now!
Save Recipe Bookmark
Amazon has the Girl Carnivore Spice out of stock. Is there something else we can substitute in its place? This recipe looks amazing and I want to try it!
Thank you for reaching out, Anastasia. You can use an Italian spice blend or a Greek spice blend as a substitute.