Lamb Meatballs

Course: Appetizer, Snack

Cuisine: Greek

Prep Time: 10

Cook Time: 11

Total Time: 21

Servings: people

Calories: 389kcal

Author: Aleka Shunk

These lamb meatballs are one of my favorite party appetizers! They are moist, juicy and packed with delicious mediterranean seasonings. Serve them with mini toothpicks and a creamy tzatziki sauce, and your guests will be raving.

Print Recipe

Ingredients

1 lb. ground lamb
1 egg
½ cup breadcrumbs
⅓ cup feta cheese, crumbled
1 large garlic clove, minced
1 small yellow onion, grated*
2 teaspoon dried mint
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon cinnamon
¾ teaspoon salt
½ teaspoon black pepper
Tzatziki Sauce for dipping

Instructions

Combine all of the meatball ingredients in a large bowl until combined.
Use a mini ice cream scoop to scoop out about 1 oz of lamb into the palms of your hands and roll into smooth balls. Wet your hands to prevent the meat from sticking onto your hands.
Heat about ¼-½" oil in a frying pan set over medium-high heat.
Add your meatballs and cook until the interior reaches about 145℉. Roll the balls around after 2-3 minutes to ensure all sides get nicely browned.
Do not overcook or they will be dry. Remove and strain excess oil on a wire rack or paper towels.
Serve with pita bread, tzatziki sauce, or any sauce you prefer for drizzling.

Notes

Yield* about 20 (1 oz.) meatballs

If you do not have a grater for your onion, you can use a food processor. You want the onion in a "mash" not chunky.

Use unseasoned breadcrumbs.

Add fresh dill or mint if you prefer!

Nutrition