My lamb meatballs are juicy, tender and packed with Mediterranean flavor. I make them with ground lamb, feta cheese, garlic, aromatic spices and fresh herbs. The recipe is so easy and the meatballs are ready in under 30 minutes. Oven, air fryer and pan fry methods included!
And my love for meatballs officially continues! After my Italian keto meatballs with beef, the pork meatballs and the air fryer chicken meatballs, I have added this Greek lamb meatball recipe to my regular rotation.
This time, I am giving meatballs a glorious Mediterranean twist. Inspired by classic Greek keftedes, I use cumin, coriander and fresh mint to complement the rich flavor of the lamb. I am also adding tangy feta, which melts into gorgeous pockets of salty, creamy goodness. My mouth is watering just writing about this!
I also love that the recipe is naturally low in carbs and gluten-free, without any bread crumbs. Serve these meatballs as a tasty appetizer with tzatziki or as a low carb main meal with a Greek salad.
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Ingredients
Here is what you need to know about the ingredients. (See the recipe card for exact amounts.)
- Ground lamb - I recommend ground lamb with 20% fat, which is commonly available in supermarkets. Fat equals flavor and helps keep the meatballs juicy. You can also use half lamb and half beef if you prefer a milder, less gamey flavor.
- Feta cheese - The most famous of Greek cheeses! Crumble it finely so it is evenly distributed. Some feta cheeses are very salty, so taste yours and reduce the amount of additional salt if necessary.
- Egg - This binds the mixture. No need for bread crumbs!
- Garlic - Fresh garlic tastes way more aromatic than garlic powder. However, if you don't have any, ½ teaspoon garlic powder will do the job as well.
- Fresh herbs - Mint and lamb are a classic pairing. I also add fresh parsley to cut through the gamey flavor of the lamb.
- Spices - Ground cumin adds a warm and earthy note, while coriander is subtly citrusy.
Instructions
It is simple to make Greek style lamb meatballs. Here are the basic steps. Scroll down to the recipe card for the detailed method with ingredient amounts, timings and nutrition information.
What's my fave cooking method? I like the oven method for ease because it is hands-off and I can prepare the rest of the meal while the meatballs bake. However, pan-frying makes them extra golden with crisp caramelised edges all over.
STEP 1
Add the ground lamb, crumbled feta, egg, finely chopped garlic, fresh herbs and spices to a large mixing bowl. Combine gently with your hands until just mixed.
STEP 2
Use a measuring tablespoon to scoop the mixture in equal portions. With lightly oiled hands, roll the mixture into balls.
STEP 3
Arrange them on a parchment-lined baking tray and bake in the preheated oven at 210C / 410F for 12-14 minutes until golden brown and cooked through.
Some of the feta melts out of the meatballs onto the baking tray. This is normal!
Katrin's Top Tips
#1 Don't over-mix. Combine the ingredients gently with your hands until just mixed. Handle the mixture lightly when you shape the balls, too! This way, they don't become compacted and stay light and tender rather than dense.
#2 Even portions. The meatballs cook evenly when they are the same size. I used a measuring tablespoon, but a small cookie scoop or regular tablespoon also works.
#3 Give them space. We want the air to circulate between the meatballs in the oven, so they develop browned edges instead of steaming.
#4 Don't overcook. Lamb meatballs are at their juiciest when they are just cooked through. The centres should be 160F / 71C when tested with a meat thermometer. Or, simply cut one in half and check that it is no longer pink.
My time-saving tip: Oven-roast vegetables at the same time as making the meatballs. This way, you have a complete dinner on the table in one go.
Frying Pan Method
Pan-frying is a great option if you like your meatballs with a deep golden crust all over.
Heat olive oil in a large non-stick frying pan over medium heat. Once hot and shimmering, add the meatballs in a single layer. Fry for 8-10 minutes, turning regularly until browned and cooked through.
My tip: Don't crowd the pan and work in batches if necessary. You don't want to steam them!
Air Fryer Method
Air frying meatballs is another hands-off and quick method.
Preheat the air fryer to 200C / 400F. Arrange the meatballs in a single layer in the basket and spray lightly with olive oil. Air-fry for approximately 10-12 minutes, turning halfway through.
My tip: Depending on the size of your air fryer, you may need to cook the meatballs in 2 batches. Also, start checking a little earlier, as air fryer cooking times vary.
How to Serve
As an appetizer: Serve on a sharing platter with tzaziki or Keto hummus for dipping.
For a low carb dinner: Pair them with cauliflower rice or creamy mashed cauliflower, roasted vegetables such as eggplant, fennel, zucchini, peppers or tomatoes... or a crunchy Greek salad.
In a sauce: These meatballs are delicious in my keto marinara!
In a pita: Stuff a warm keto pita bread with lettuce, sugar free pickled onions, tzaziki and top with the meatballs. Amaze-balls.
For meal prep: The meatballs taste great cold. Prep them into lunch boxes with veggies, extra feta, lettuce and a bright lemony dressing.
What else can I add to lamb meatballs?
Other ingredients that you can add to Greek lamb meatballs are
- Chopped onion or shallots (chop them finely and pan-fry for 5 minutes to soften)
- Lemon zest, for more brightness
- Fresh dill or oregano instead of the mint and parsley
- Pine nuts, for a nutty note
- A pinch of red pepper flakes for a spicy kick
- Cinnamon or allspice, ¼ teaspoon to deepen the warmth
Recipe FAQs
I don't recommend it. A food processor can overwork the ground lamb and make the mixture too fine and paste-like. This makes the meatballs dense and rubbery.
Yes, you can make 12 larger ones of 50-55g each. They will take a little longer to cook. Check with a meat thermometer that the centres are 160F/71C or cut one in half to check the inside is no longer pink.
Yes, but the meatballs will be more fragile. To prevent them from falling apart, chill the meatballs in the fridge before cooking so the fat firms up.
Yes, you can shape the raw meatballs a day in advance. Keep them covered in the fridge until you are ready to cook them.
Storage And Reheating
Store cooked lamb meatballs in an airtight container in the fridge for up to 4 days.
Freezer: Freeze the meatballs for up to 3 months. I recommend freezing them on a parchment lined tray without touching and then storing them in a freezer bag. This way, they don't stick together.
Reheating: Defrost overnight in the fridge, then reheat gently in the microwave or in a covered frying pan over medium-low heat. Avoid overheating so they stay juicy.
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Recipe
Greek Lamb Meatballs
Video
Ingredients
- 1.1 lb ground lamb 80% lean 20% fat 500g
- ½ cup feta cheese crumbled 80g
- 2 garlic cloves small, diced finely
- 1 egg
- 1 tablespoon fresh mint chopped
- 1 tablespoon fresh parsley chopped
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander seed
- ½ teaspoon sea salt use less if your feta is very salty
- ¼ teaspoon ground black pepper
- olive oil for spraying or frying
Instructions
- Gently combine all ingredients by hand in a large mixing bowl until just combined. Don't over-work.
- Shape the mixture into 24 meatballs (25-27 grams each). Use a measuring tablespoon or a small cookie scoop for equal portions. Form balls using oiled hands. Handle the mixture lightly and do not compact the meatballs so they stay fluffy rather than dense.
Oven Method
- Preheat the oven to 210C / 410F. Line a baking tray with parchment paper. Put the meatballs on the tray and spray them with olive oil. Leave space in between each ball so the air can circulate and you'll get tasty crisp edges.
- Bake the meatballs for about 12-14 minutes or until they are golden brown and cooked through. The internal temperature should be 71C / 160F when tested with a meat thermometer. Option to turn on the grill / broiler for the last 2 minutes for a crispy, extra browned finish.
Pan Fry Method
- Heat olive oil in a large non-stick frying pan over medium heat.
- Once the oil is hot and shimmering, add the meatballs in a single layer. Pan-fry for 8-10 minutes until golden brown on all sides, turning them a few times to cook evenly all over. Don't crowd the pan and work in batches if necessary.
Air Fryer Method
- Preheat the air fryer to 200C / 400F.
- Arrange the meatballs in the basket and spray with olive oil. Leave space in between each meatball so the air can circulate. You may need to air fry in 2 batches.
- Air fry for 10-12 minutes or until crisp and browned at the edges. Give the basket a gentle shake halfway through to flip the meatballs for even browning. Air fryers differ and some can take longer to cook than others.
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