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Serving of Greek lamb meatballs alongside hummus, cucumbers. microgreens and pita bread.

GREEK LAMB MEATBALLS


  • 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

 

 


Instructions

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

  1. 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.
  2. 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.
  3. 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.
  4. 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. 

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, Appetizer
  • Method: Oven
  • Cuisine: Greek, Mediterranean

Keywords: Greek Lamb Meatballs, Greek Meatballs, Lamb Meatballs, Ground Lamb Meatballs, Lamb Meatballs Recipe