If you’re looking for a dinner that’s both comforting and a little bit special, these Easy Lamb Meatballs are about to become your new go-to! Juicy, tender, and absolutely bursting with Mediterranean flavor, they’re cozy enough for weeknights but impressive enough for company. Get ready for a flavor-packed meal you’ll want to make on repeat.
Why You’ll Love This Recipe
- Ready in Under 30 Minutes: These Easy Lamb Meatballs come together fast, making them perfect for even the busiest weeknights.
- Mediterranean Magic: The combination of mint, parsley, and a garlicky tomato sauce brings sun-soaked flavor into every single bite.
- Versatile Crowd-Pleaser: Serve them as an appetizer, over pasta, or as the main event—everyone loves them, every time.
- Freezer-Friendly: Make a double batch and stash some away for effortless future meals—your future self will thank you!
Ingredients You’ll Need
Every ingredient in these Easy Lamb Meatballs is chosen for maximum flavor and pure simplicity. Each one plays a starring role in building juicy bites, a vibrant sauce, or adding fresh color to your plate—you probably have most of them in your kitchen already!
- Ground Lamb: The heart of the recipe, this adds distinctive, rich flavor you just can’t get from beef or pork.
- Panko Breadcrumbs: These light, flaky breadcrumbs keep your meatballs airy and tender, never dense.
- Egg & Milk: Together, they act as moisture binders for juicy, melt-in-your-mouth meatballs.
- Shallot or Onion: For a subtle sweetness and savory depth in every bite.
- Fresh Parsley & Mint: These herbs bring a pop of color and that unmistakable fresh, Mediterranean zip.
- Ground Cumin & Dried Oregano: Bringing warmth and a hint of earthiness, these seasonings set the perfect backdrop.
- Crushed Tomatoes: The star of your sauce, giving it a velvety texture and robust tomato flavor.
- Garlic Clove: Adds punch and aromatic richness to the sauce.
- Olive Oil: For luscious mouthfeel and a little fruitiness in the sauce.
- Feta Cheese: Briny, creamy crumbles as a garnish are the perfect finishing touch.
- Salt & Black Pepper: Brings all the flavors together and enhances every element.
Variations
One of the joys of Easy Lamb Meatballs is how endlessly adaptable they are. Whether you want to put your own spin on them, accommodate dietary needs, or swap based on what’s in your fridge, these suggestions will help you make the recipe your own.
- Switch Up the Protein: Try ground turkey, beef, or a lamb/beef blend for a twist on the original.
- Go Gluten-Free: Substitute gluten-free breadcrumbs to make these meatballs entirely gluten-free without sacrificing texture.
- Spice Boost: Add a pinch of red pepper flakes or a dash of harissa paste to the sauce for those who love extra heat.
- Herb Forward: Mix in dill, cilantro, or basil to give a new herbal personality to your meatballs and garnish.
How to Make Easy Lamb Meatballs
Step 1: Make the Garlicky Tomato Sauce
Start by blending crushed tomatoes, a smashed garlic clove, fresh mint, and parsley until silky smooth. A quick blend with olive oil transforms this into a vibrant, herb-infused sauce. Once blended, pour everything into a saucepan, season generously with salt and pepper, and set over low heat to gently simmer. This allows the flavors to meld beautifully while you prepare your meatballs—minimal effort, maximum taste!
Step 2: Mix Your Easy Lamb Meatball Base
In a large mixing bowl, whisk together the milk, egg, cumin, oregano, salt, and pepper until well combined. Sprinkle in the panko, stir to moisten, then add grated shallot (or onion) and fresh parsley. Finally, gently fold in the ground lamb, mixing just until everything is evenly distributed—over-mixing can make meatballs tough, so less is more here.
Step 3: Shape and Bake
Using a 2-tablespoon scoop (or a generous standard tablespoon), portion the meat mixture onto a parchment-lined baking sheet. Lightly roll each mound into a ball, giving your meatballs just enough structure to hold together. Space them out—this helps them bake up evenly and golden brown. Pop them into a preheated 425°F oven, and in 12 to 20 minutes, you’ll have juicy, perfectly cooked Easy Lamb Meatballs.
Step 4: Sauce, Toss, and Garnish
Once the meatballs are baked, transfer them to a serving bowl and spoon over as much of that fragrant tomato sauce as your heart desires (we say: the saucier, the better). Gently toss to coat, scatter over generous crumbles of feta, and shower with more fresh mint and parsley before serving—it’s as pretty as it is delicious!
Pro Tips for Making Easy Lamb Meatballs
- Don’t Overmix the Meat: Gently combine your ingredients—overworking the mixture can lead to firmer, less tender meatballs.
- Generous on the Herbs: Don’t skimp on fresh mint and parsley—these herbs brighten the flavor and make the whole dish sing.
- Bake, Don’t Fry: Baking at high heat ensures even cooking, easy cleanup, and keeps your meatballs juicy with beautiful browning.
- Make It Saucy: There’s plenty of garlicky tomato sauce—toss with pasta or serve extra on the side for dipping warm, crusty bread.
How to Serve Easy Lamb Meatballs
Garnishes
Fresh, vibrant garnishes truly elevate Easy Lamb Meatballs—sprinkle generously with crumbled feta for salty creaminess, then finish with plenty of chopped mint and parsley. These touches add pops of color and fresh flavor that make each bite irresistible (and absolutely gorgeous on the table)!
Side Dishes
Easy Lamb Meatballs are divine alongside fluffy steamed rice, pillowy couscous, lemony orzo, or even nestled over buttery mashed potatoes. Pair them with a bright Greek salad, roasted vegetables, or warmed pita bread for a full Mediterranean feast—there’s no wrong way to enjoy them.
Creative Ways to Present
Try threading meatballs onto skewers for party appetizers, nestle them into pita pockets with cucumber and extra herbs for a handheld lunch, or layer them over creamy hummus for a mezze-style platter. Their versatility means they steal the show, no matter how you serve them.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Lamb Meatballs stay moist and flavorful in an airtight container in the fridge for up to 4 days. Just be sure to store the sauce and meatballs together to prevent them from drying out—this also allows those flavors to mingle and deepen overnight.
Freezing
Both the meatballs and sauce freeze exceptionally well, making this recipe a meal-prep superstar! Place cooled meatballs and sauce in a freezer-safe container or bag and store for up to three months. Let them thaw overnight in the fridge before reheating for best results.
Reheating
Reheat Easy Lamb Meatballs gently in a saucepan over medium-low heat until fully warmed through, adding a splash of water or broth if needed. You can also microwave in short bursts, covered, stirring halfway to ensure they heat evenly. Top with extra feta and fresh herbs before serving for maximum delight.
FAQs
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Can I make Easy Lamb Meatballs ahead of time?
Absolutely! You can mix and form the meatballs a day ahead, keep them covered in the fridge, and bake just before serving. The sauce can also be made up to 3 days in advance, so you can simply assemble everything when you’re ready to eat.
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What if I don’t have fresh mint or parsley?
Fresh herbs add brightness, but if you’re in a pinch, you can use dried (use about one-third the amount, since dried herbs are stronger). The flavor won’t be quite as vibrant, but your Easy Lamb Meatballs will still be delicious.
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How do I know when lamb meatballs are cooked through?
They’re ready when they reach an internal temperature of 160˚F, according to the USDA. The outsides should be lightly browned, and the insides juicy and opaque—use a meat thermometer for the most reliable results.
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Can I use this recipe for other meats or make it vegetarian?
Certainly! Easy Lamb Meatballs work perfectly with ground beef, turkey, or chicken. For a vegetarian spin, swap the lamb with cooked lentils or plant-based meat substitutes—just adjust the seasonings to taste.
Final Thoughts
If you’ve been craving something cozy, bold, and delightfully easy, these Easy Lamb Meatballs are exactly what you need. Gather your ingredients, bring the flavors of the Mediterranean to your kitchen, and treat yourself and your loved ones to a meal that’s sure to become a new favorite!
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Easy Lamb Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 people 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Calorie
Description
These easy lamb meatballs are a flavorful and comforting dish perfect for a cozy night in. Juicy lamb meatballs are baked to perfection and smothered in a garlicky tomato sauce, then topped with tangy feta and fresh herbs for a Mediterranean-inspired twist.
Ingredients
For the Sauce:
- 28 ounce can crushed tomatoes with juice
- 1 large clove garlic smashed and peeled
- 1/4 cup fresh mint leaves loosely packed, plus more for garnish
- 1/4 cup fresh parsley loosely packed, plus more for garnish
- 2 tablespoons olive oil
- salt and freshly ground black pepper to taste
To Make the Lamb Meatballs:
- 1/2 cup milk
- 1 large egg
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano ideally Greek oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup panko breadcrumbs
- 1/4 cup minced shallot or onion
- 2 tablespoons finely chopped fresh parsley
- 1 pound ground lamb
For Garnish:
- 2 ounces crumbled feta cheese or more to taste
- chopped fresh mint to taste
- chopped fresh parsley to taste
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- To make the sauce: Add tomatoes with juices, garlic, mint, and parsley to a blender pitcher; blend until smooth. Add olive oil and blend again. Pour mixture into a medium saucepan and season to taste with salt and freshly ground black pepper. Set on the stove over low heat; bring to simmer, stirring occasionally, until you’re ready to pour sauce over cooked meatballs.
- Meanwhile make lamb meatballs: In a large bowl, whisk together milk, egg, cumin, oregano, salt, and pepper. Add panko breadcrumbs and stir to combine. Stir in shallot and parsley. Add lamb and mix just until combined (don’t overmix or your meatballs will be tough).
- Scoop meatballs out: with a 2-tablespoon scoop or heaping standard tablespoon and place in ragged mounds on prepared baking sheet. Gently roll mounds into balls and arrange on baking sheet with some space around each one.
- Bake meatballs: until cooked through and lightly browned, 12 to 20 minutes.
- Transfer meatballs: to serving bowl and pour desired amount of Garlicky Tomato sauce over. Gently toss meatballs to coat. Top with a generous amount of crumbled feta and fresh mint and parsley; serve.
Notes
- Baking time depends on the size of the meatballs and your desired doneness – The USDA recommends a 160˚F internal temperature for ground lamb.
- When garnishing with feta, mint, and parsley, be generous. You’ll make your meatballs and tomato sauce sing with flavor!
- You’ll have plenty of sauce. Serve the meatballs extra saucy (as we like) or add hot pasta to this dish to toss with meatballs and sauce for a heartier meal or save extra for another use (it freezes well).
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
