Seasoned with garlic and cumin and cooked in olive oil, these lamb meatballs are wonderfully flavorful. They're ready in 30 minutes and keep well in the fridge or freezer.
I enjoy beef, but sometimes, I crave the bold flavor of lamb. This easy recipe relies on that flavor. Simply mix Greek yogurt and a few spices into ground lamb, form the mixture into meatballs, and saute them in olive oil. Served on their own or dipped in a yogurt sauce (like tzatziki), these lamb meatballs are a crowd pleaser!
Ingredients and Substitutions
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Ground lamb: 85% lean and 15% fat.
- Greek yogurt: Adds moisture to the meatballs and prevents them from drying. Sour cream works, too.
- To season: Kosher salt, black pepper, onion powder, and ground cumin. Other spices and herbs that go well with lamb are smoked paprika, dried rosemary, and dried thyme. You can use a teaspoon of any additional spice.
- Cilantro: I love cilantro and find that it complements the flavor of lamb perfectly. Not a fan? Use parsley or simply omit it.
- Olive oil: For frying the meatballs. Alternatively, use ghee. I like the rich, nutty flavor it adds.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine ground lamb, Greek yogurt, and spices. Scoop out portions of the mixture and shape them into round meatballs. It's helpful to moisten your hands when shaping the meatballs, as the mixture is a bit sticky. Brown the meatballs in olive oil.
Add water, cover the skillet, and cook the meatballs for about 3 more minutes, until they are cooked through.
Serve them on their own or with a dip, such as Greek yogurt dip.
Great weeknight dinner recipe! It was quick to throw together, easy to make, and very flavorful. I had parsley, so that's what I used. The lamb produced plenty of fat, so next time I will cut back on the oil for frying. I served them with fresh greens and tzatziki. Delicious! Planning on making again for Greek rice bowls.
Barb
Read more comments
Great weeknight dinner recipe! It was quick to throw together, easy to make, and very flavorful. I had parsley, so that's what I used. The lamb produced plenty of fat, so next time I will cut back on the oil for frying. I served them with fresh greens and tzatziki. Delicious! Planning on making again for Greek rice bowls.Recipe Tips
Making them Tender
To produce light and fluffy meatballs rather than dense and heavy ones, handle them lightly and minimally when working the spices into the meat and when shaping them.
Make-Ahead Tip
You can mix the ingredients and shape the meatballs a few hours ahead. I often do this in the morning, and then, when it's time to cook dinner, they're ready in 7-8 minutes. See the photo below - I shape the meatballs, arrange them on a wax-paper-lined platter, cover with cling wrap, and refrigerate until I'm ready to cook.
Baked Version
I like baking - it's a hands-off cooking method. You can bake these meatballs for about 15 minutes at 400°F. However, I prefer to sauté them. Cooking them in oil browns them nicely, and the olive oil also adds flavor. The photo below shows a recent dinner I served my family - the baked version with a side of cherry tomato salad. The baked meatballs were delicious, but they were not as nicely browned as the pan-fried ones.
Serving Suggestions
Side Dishes
Lamb meatballs pair well with many sides. They go especially well with these side dishes:
- Roasted cherry tomatoes
- Grilled eggplant
- Israeli salad
- Steamed broccoli
- Tomato salad, as shown in the photo below
- Sauteed spinach
Dipping Sauce
If you'd like to serve these meatballs with a sauce for dipping, here are some great options:
- Tahini sauce
- Sriracha mayo
- Sour cream dip
- Greek yogurt dip
- Tzatziki sauce, as shown in the photos on this page
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave at 50% power. You can also freeze them for up to three months. The photo below shows a plate of reheated leftover meatballs served with veggies, pickles, and sriracha mayo.
Recipe Card
Lamb Meatballs with Garlic and Cumin
Video
Ingredients
- 1 pound ground lamb - 85/15
- 2 tablespoons Greek yogurt
- 1 tablespoon fresh garlic - minced
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ cup cilantro - chopped
- 2 tablespoons olive oil - extra-virgin, for frying
Instructions
- In a medium bowl, combine the ground lamb, Greek yogurt, garlic, kosher salt, black pepper, onion powder, ground cumin, and cilantro.
- Using a 1.5-tablespoon scoop, measure out even portions of the mixture onto a plate. I usually end up with 16 meatballs. With wet hands for easier handling, shape each portion into a round meatball.
- Heat the olive oil in a large (12-inch) lidded skillet over medium-high heat until it shimmers and becomes fragrant, for about 2 minutes.
- Add the meatballs in a single layer and cook them, turning frequently, until golden brown, for about 5 minutes. If the oil becomes too hot, lower the heat to medium.
- Add ¼ cup of water to the bottom of the skillet. Cover with the lid and cook the meatballs until they are cooked through, about 2-3 more minutes.
- Using a slotted spoon, remove the meatballs from the skillet to a serving plate. Serve immediately.
Notes
- You can bake the meatballs for about 15 minutes at 400°F instead of frying them. Arrange them on a rimmed parchment-lined baking sheet (use high-heat-resistant parchment) and spray them with olive oil before baking. However, I prefer to saute them. Cooking them in oil browns them nicely, and the olive oil adds flavor.
- If you'd like to make a quick yogurt sauce to go with the meatballs, mix ½ cup of whole-milk plain Greek yogurt with 2 tablespoons of chopped dill weed, 1 teaspoon of minced fresh garlic, and ¼ teaspoon of Diamond Crystal Kosher Salt. You can also use tzatziki or tahini sauce.
- To ensure light and fluffy meatballs rather than dense and heavy ones, handle them lightly and minimally when working the spices into the meat and when shaping them.
- Feel free to use avocado oil if you prefer an oil with a high smoke point.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave at 50% power. You can also freeze them for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Janeen T Yodakis says
So delicious and easy to make! I served mine on garlic bread with a tzatziki sauce drizzled over top. YUM!!! The entire family loved it! Thank you so much for sharing your recipe with us!
Vered DeLeeuw says
You're very welcome, Janeen! Your meal sounds amazing.
Anna says
Excellent recipe! I baked the meatballs as per instructions but rolled them in olive oiled hands. In the meantime I made an eggplant, tomatoe and curry paste mix stew and added the cooked meatballs and the juices to the veggie mix. All this in basically 30 minutes. Wow!!!
Vered DeLeeuw says
Glad you liked these meatballs, Anna! Thank you for sharing your delicious tweaks.
Elizabeth says
I don't have sour cream or yoghurt can I use egg
Vered DeLeeuw says
Hi Elizabeth,
You can use one egg yolk.
Annette says
Yum!!!!!
Charity says
Delicious! The meatballs were such a hit with my family. We all enjoyed the Israeli salad that you suggested as a pairing with it. Thank you for sharing. We will definitely enjoy trying more of your recipes in the future!
Vered DeLeeuw says
Wonderful, Charity! I'm so glad you enjoyed your meal. Thank you very much for the review.
Barb says
Great weeknight dinner recipe! It was quick to throw together, easy to make and very flavorful. I had parsley so that's what I used. The lamb produced plenty of fat so next time I will cut back on the oil for frying. I served them with fresh greens and tzatziki. Delicious! Planning on making again for greek rice bowls.
Vered DeLeeuw says
I'm so glad you liked these meatballs, Barb! Those Greek rice bowls sound delicious.
Kathy says
This recipe is amazing and the meatballs are delicious. I substituted the cilantro with fresh dill chopped only because my husband seems to be allergic to cilantro, but it tastes great! We wrap them in gyro pita bread with some garlic spread, tzatziki, and tomatoes. Oh I also added minced red onions to the meatball mix. This is one of my favorite recipes ever.
Vered DeLeeuw says
Wonderful, Kathy! I'm so glad you liked this recipe. Your meal sounds amazing.
P says
Good recipe! Maybe lower the cilantro to half a cup if you can't tolerate the spice or don't care for the flavor. Otherwise, would suggest baking it, they fall apart if you cook in a pan. Tomato sauce for dipping is probably better than the sauce recipe provided, wasn't great, but not rating it based off the sauce 🙂 However, good recipe, good for me, no guilt!
Vered DeLeeuw says
Hi! Thanks for the detailed feedback!
The recipe calls for 1/2 cup of cilantro.
They shouldn't fall apart, sorry about that. Did you use 85/15 ground lamb or fattier?
I appreciate the generous rating even though you weren't completely satisfied with the recipe - thank you!