Delicious Baked Lamb Meatballs

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"These are my favorite recipe for lamb meatballs. They are so moist and absolutely delicious. Now, I do like the mixture to rest a bit - to develop a good flavor, before making the meatballs; so, just plan ahead. I tend to use mostly lamb; but, if you are not sure of the taste (lamb can be a bit rich if you are not used to it) - use a mix of beef and lamb. Also, make these ahead of time and freeze; they will hold up for a good 3 months in the freezer, if properly stored. Prep time does not include time for the meatballs to 'rest.'"

Original recipe yields 5 servings


  • Serving Size: 1 (210.6 g)
  • Calories 519.8
  • Total Fat - 31.8 g
  • Saturated Fat - 12.8 g
  • Cholesterol - 175.6 mg
  • Sodium - 1297.9 mg
  • Total Carbohydrate - 11.5 g
  • Dietary Fiber - 0.9 g
  • Sugars - 3.4 g
  • Protein - 45.2 g
  • Calcium - 441.6 mg
  • Iron - 4.7 mg
  • Vitamin C - 3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Meatball Mix ... Add the yogurt, 2 tablespoons milk, lemon zest, and egg to a large bowl and whisk to combine. Add the bread and let it soak until it is soft. Just a couple of minutes. Use your hands, or a fork to break it up.

Step 2

In that same bowl - add the spices, herbs, shallot, garlic, scallions, feta; and, mix to combine. Make sure that everything is well combined. Finally, add the beef and lamb (all lamb, or a mix); and mix - using your hands until all the ingredients are combined - do not over mix. If the mix seems a bit dry, add the extra tablespoon of milk. I usually add 2 1/2 tablespoons on average. It really depends on the bread you add.

Step 3

Marinate or Rest ... Cover with plastic wrap, and refrigerate at least 1 hr, up to over night. Then, form your meatballs. Place the meatballs on a baking rack (if possible) - placed on a sheet pan lined with parchment paper or foil for easy clean up. You can also place them right on the parchment paper or foil. I just prefer the baking rack if you can; as it allows the meatballs to cook evenly on all sides.

Step 4

Bake ... In a 325 degree oven, middle shelf, uncovered until golden brown. They will take about 25-30 minutes; and, half way through cooking - flip them over, if you are not using a baking rack. The cooking time is based on 1 1/4-1 1/2" meatballs. But, make them any size you like.

Step 5

Serve and ENJOY! ... Couscous, tossed with garlic, chick peas and herbs is a great side dish; as is tzatziki, which is a must to serve with these meatballs. Also great in a pita sandwich. They are moist and delicious!

Tips & Variations

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