Can I use ground beef or another type of meat instead of lamb?

While traditional Greek lamb meatballs use lamb, you can substitute with ground beef, or a mixture of beef and lamb, if you prefer. Just keep in mind that the flavor will be different.

What can I use as a binder instead of breadcrumbs for a gluten-free option?

You can use almond flour, gluten-free breadcrumbs, or even rolled oats as a substitute for traditional breadcrumbs. These alternatives will help bind the meatballs together.

How do I prevent the meatballs from falling apart during cooking?

Make sure to thoroughly mix the meat mixture. If desired, you can add an extra egg to improve binding. Additionally, you can let the mixture rest in the fridge for a bit before forming the meatballs - this can help them hold their shape.

Can I make the meatballs ahead of time and freeze them?

Yes, you can prep them in advance and then freeze them before cooking. Place them on a baking sheet lined with parchment paper, leaving a bit of space between each - so they're not touching. Once frozen, transfer them to a zip-top freezer bag and freeze up to 1 month. Cook them directly from frozen, adding a few extra minutes to the cooking time.

Can I cook Greek lamb meatballs on the stovetop instead of baking them?

Yes. Pan-fry the meatballs in olive oil over medium heat until they're browned on all sides and cooked through. This method will give the meatballs a slightly different texture.

How can I keep the meatballs moist?

Avoid overcooking, as this can lead to dry meatballs. Using a combo of lean and slightly fatty ground lamb, along with lemon juice and minced veggies, can help keep the meatballs moist.

What sauce pairs well with Greek lamb meatballs?

Serve Greek lamb meatballs with hummus , tzatziki sauce or plain yogurt.

What sides go well with Greek lamb meatballs?

Classic sides include Greek salad, rice, orzo pasta, roasted veggies, or microgreens drizzled with olive oil. To complete the meal, serve with pita bread or flatbread. If serving the meatballs as an appetizer, serve with halved baby tomatoes, cucumber slices, cubes of feta cheese, pitted Kalamata olives, lemon wedges, and warm pita bread.

Greek Lamb Meatballs | Tasty 30-Minute Recipe

Name: GREEK LAMB MEATBALLS
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 large egg; 1/2 cup plain breadcrumbs or panko breadcrumbs; 1/4 cup onion, finely minced; 2 tablespoons fresh parsley, minced; 1 tablespoon fresh oregano, minced; 1 tablespoon fresh garlic, pressed or minced; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 1 teaspoon sea salt; 1 teaspoon dried Italian seasoning; 1/2 teaspoon red pepper flakes; 1/8 teaspoon ground black pepper; 1 pound ground lamb; 2 tablespoons olive oil

GREEK LAMB MEATBALLS

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5 from 4 reviews

Author: Denay DeGuzman
Total Time: 30 Minutes
Yield: 12 Meatballs 1x

Description

Packed with flavor, these savory Greek lamb meatballs are crisp on the outside, juicy on the inside. Garnish with salt, crumbled feta, and fresh oregano or mint. Enjoy keftedes with hummus and pita bread.

Ingredients

Units Scale

1 large egg
1/2 cup plain breadcrumbs or panko breadcrumbs
1/4 cup onion, finely minced
2 tablespoons fresh parsley, minced
1 tablespoon fresh oregano, minced
1 tablespoon fresh garlic, pressed or minced
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon sea salt
1 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes
1/8 teaspoon ground black pepper
1 pound ground lamb
2 tablespoons olive oil

OPTIONAL GARNISHES: Sea salt, feta cheese, fresh oregano or julienned mint

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Instructions

RECIPE PREP: Preheat oven to 400°F. Place a rimmed baking sheet in the oven while it’s heating up.

In a large bowl, whisk egg until the texture is smooth and uniform. Add breadcrumbs and mix briefly. Let crumbs sit for 2 to 3 minutes, or until they’ve absorbed the liquid from the egg. Once mixture has a paste-like consistency, add onion, parsley, oregano, garlic, lemon juice, lemon zest, salt, black pepper, Italian seasoning and red pepper flakes. Stir to combine.
Add ground lamb to the bowl. Mix the ingredients together very gently. We don’t want to compact the meat. If that happens, the Greek meatballs will be very tough and chewy.
Once the meat is well combined, divide it into 12 equal pieces. With pot holders, carefully remove the hot baking sheet from the oven. Brush the tray with 1 tablespoon olive oil. Coat your hands with the remainder of the olive oil. With a light rolling motion, gently form the 12 meat pieces into smooth round balls. Work quickly. We want the pan to stay as hot as possible.
Return the baking sheet to the oven. Bake 18 to 20 minutes, or until lamb meatballs are crisp on the outside and register 160°F on an instant-read food thermometer. Serve immediately.

Equipment

Anolon Locking Tongs

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Baking Tray

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Mixing Bowls

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Notes

What to serve with Greek lamb meatballs: Traditional ideas include hummus, tzatziki sauce or plain yogurt, halved baby tomatoes, cucumber slices, cubes of feta cheese, pitted Kalamata olives, lemon wedges, and warm pita bread. Other sides include: Greek salad, microgreens drizzled with olive oil, orzo pasta, or rice pilaf.

How to store leftover meatballs: Store in an airtight container and refrigerate. The meatballs will stay fresh for up to 2 days. To reheat, brush a baking tray with olive oil. Arrange meatballs on the tray in single layer. Cover with foil. Bake at 300°F until warmed through.

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Category: Dinner
Method: Oven
Cuisine: Greek, Mediterranean

Find it online: https://www.confettiandbliss.com/greek-lamb-meatballs/