Herby Mediterranean-Inspired Lamb Meatballs
These easy herby lamb meatballs make a great weeknight dinner or appetizer.
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These herby mediterranean-inspired lamb meatballs are seared on the stovetop and served over creamy tzatziki and bulgur with fresh chopped cucumbers and mint leaves. Serve this way for a delicious, healthy-ish, light dinner, serve on their own as a side dish or appetizer or try piling the meatballs into pita. I prefer pan-frying meatballs for a crispy exterior texture and tender inside, however, I also provide instructions for baking the meatballs as well. Looking to make it a complete spread? Pair with my crispy halloumi kale salad! You can also serve it with homemade baked pita chips.
Key Ingredients in This Recipe
- Ground lamb – Ground lamb has a mild flavor and can be found at most grocery stores at the meat counter. When buying lamb, look for meat that has a soft pink to red coloring, it will be freshest. If you aren’t using your lamb right away, unwrap it from the butcher paper and add it to an airtight container and refrigerate. It’s best to use ground lamb within 2 days of purchasing it.
- Panko breadcrumbs – Panko, or Japanese breadcrumbs, are light and airy. They act as a light filler in the meatballs to keep them from being so dense.
- Egg – The egg works as a binder to hold the meatballs together while also keeping them moist.
- Herbs – The lamb meatball mixture is seasoned with a combination of chopped parsley, oregano and mint. The fresh herbs work to brighten and season the meatball mixture.
- Spices – I use ground cumin and red pepper flakes to add a deeper flavor and spice to the lamb.
- Shallot – Shallots have a mild, slightly sweet flavor. If needed, swap in yellow or red onion in this recipe. The general rule of thumb is 3 medium shallots equal 1 medium onion.
- Bulgur – Bulgur is made from cracked wheat and is commonly used in Middle Eastern cooking (like tabbouleh). I use it in this dish to make this recipe more filling for an entrée rather than an appetizer.
- Tzatziki – This creamy tzatziki sauce is made with Greek yogurt, grated cucumber, fresh dill, garlic, and lemon juice, and pairs perfectly with the savory lamb meatballs. It’s easy to make from scratch and doubles as a bright, tangy sauce for pairing with the meatballs.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
- The panko can be swapped for plain bread crumbs if needed.
- Try serving the lamb meatballs topped with a bit of harissa in addition to the tzatziki sauce if you prefer a bit more spice. You can also garnish with additional crushed red pepper flakes.
- For more flavorful bulgur, swap the water for chicken stock or vegetable stock.
- Serve the lamb meatballs piled into warmed, sliced pita bread or over a simple salad.
- If desired, the lamb can be swapped with another protein like ground beef or pork.
Tips for making the best meatballs
- Don’t overwork! Don’t overwork the meatballs when mixing them with your hands.
- Use a light touch. Be gentle when forming the meatballs. As with combining the mixture, using a light touch when shaping the meatballs makes for the best texture.
- Bake the meatballs for a crowd. If cooking for a crowd I recommend following my instructions below for baking the meatballs. It’s easiest when working in large batches.
- Test the seasoning. To test the seasoning of meatballs, take a small amount of the meatball mixture and cook in a pan until cooked through. Taste it and adjust the seasoning as needed for the remaining meatballs.
How to bake meatballs
Heat oven to 425ºF (220ºC). Arrange meatballs on a baking sheet. Bake until just cooked through, about 15-20 minutes.
How to Make Herby Mediterranean-Inspired Lamb Meatballs (Step-by-step)
Add the lamb, panko, egg, shallot, garlic, parsley, oregano, mint, cumin and red pepper flakes to a large bowl. Use your hands to mix the lamb, then season with salt and pepper.
Scoop the lamb mixture into 1½ ounce (43g) portions. Roll into balls and place on a parchment paper lined baking sheet until all the mixture is used.
In a medium saucepan, combine bulgur and 3 cups (720g) of water. Bring to a simmer over medium heat then cover and lower heat to medium-low and cook until tender, about 10 minutes. Remove from heat and let stand, covered for an additional 10 minutes. Fluff with a fork.
In a large skillet over medium heat add the olive oil and heat through. Working in batches, if needed, add the meatballs to the skillet. Cook until the meatballs are just cooked through and brown on all sides, about 8 minutes. Remove to a plate. If needed, add the remaining olive oil to the pan and repeat with the remaining meatballs.
Spread tzatziki on plates or bowls and add a scoop of the cooked bulgur. Divide meatballs onto plates and top with chopped cucumber and chopped fresh mint. Serve immediately.
How to store meatballs
Add leftover meatballs to an airtight container or resealable plastic bag. Store refrigerated for up to 4 days or frozen for 2 months.
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Herby Mediterranean-Inspired Lamb Meatballs
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Ingredients:
- 1 pound ground lamb
- ½ cup panko breadcrumbs
- 1 large egg
- 1 medium shallot, minced
- 3 cloves garlic, minced
- ¼ cup chopped flat-leaf parsley
- 1 tablespoon chopped oregano
- 1 tablespoon chopped mint
- 1 teaspoon ground cumin
- 1 teaspoon crushed red pepper flakes
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1½ cups coarse bulgur
- 2 tablespoons extra-virgin olive oil
- 1 cup tzatziki
- 1 medium English cucumber, chopped
- ¼ cup mint leaves
Instructions:
- Add the lamb, panko, egg, shallot, garlic, parsley, oregano, mint, cumin and red pepper flakes to a large bowl. Use your hands to mix the lamb, then season with salt and pepper.
- Scoop the lamb mixture into 1½ ounce (43g) portions. Roll into balls and place on a parchment paper lined baking sheet until all the mixture is used.
- In a medium saucepan, combine bulgur and 3 cups (720g) of water. Bring to a simmer over medium heat then cover and lower heat to medium-low and cook until tender, about 10 minutes. Remove from heat and let stand, covered for an additional 10 minutes. Fluff with a fork.
- In a large skillet over medium heat add the olive oil and heat through. Working in batches, if needed, add the meatballs to the skillet. Cook until the meatballs are just cooked through and brown on all sides, about 8 minutes. Remove to a plate. If needed, add the remaining olive oil to the pan and repeat with the remaining meatballs.
- Spread tzatziki on plates or bowls and add a scoop of the cooked bulgur. Divide meatballs onto plates and top with chopped cucumber and chopped mint. Serve immediately.
Notes:
If you prefer to bake the meatballs: Heat oven to 425ºF (220ºC). Arrange meatballs on a baking sheet. Bake until just cooked through, about 15-20 minutes.
Nutrition:
Calories: 694kcal | Carbohydrates: 56g | Protein: 32g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 134mg | Sodium: 477mg | Potassium: 464mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1004IU | Vitamin C: 10mg | Calcium: 187mg | Iron: 5mg
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