Greek Lamb Meatballs

-- @thedefineddish

Recipe Intro From thedefineddish

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Make a double or triple batch of these meatballs and stash them in the freezer for easy weeknight dinners. They would be lovely aside a big Greek salad, or tucked into pitas with tzatziki, tomato and lettuce. Use gluten free breadcrumbs, if that's your jam.

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  • Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 12-14 Meatballs

Recipe Card


  • 1 pound ground lamb
  • 1/2 cup finely chopped red onion
  • 1/3 cup crumbled feta
  • 1 egg
  • 2 cloves garlic, minced
  • 1/2 cup plain or Italian-style breadcrumbs
  • Freshly chopped mint leaves
  • 2 tablespoon chopped parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh black pepper
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoon red wine vinegar
  • 2 tablespoon olive oil


  • Step 1

    Combine all ingredients in a bowl except for the olive oil.

  • Step 2

    Form and roll meat mixture into 2 inch meatballs. You should end up with 12-14 balls.

  • Step 3

    Heat 2 Tbsp of olive oil in a skillet over medium heat. Once hot, add in meatballs. Brown all sides of the meatballs (about 2 minutes per side with a nice brown sear). Turn heat down to low, cover and cook until the lamb is cooked all the way through (no longer pink in the middle), about 2-4 more minutes longer.

  • Step 4

    When meatballs are all cooked through (cut into one and check) remove using a spoon and set on a paper towel to soak up the oil.