An easy recipe for baked lamb meatballs. Served with a tasty yogurt sauce, they are wonderfully flavorful!
This easy recipe for lamb meatballs relies on the inherently bold flavor of lamb.
Simply mix in a few spices, form into meatballs, and bake. Dipped in mint yogurt sauce, they are absolutely delicious!
I really like lamb and find it a refreshing change from the ubiquitous beef. Although I usually opt for using ground beef, sometimes I crave the bold flavor of lamb.
Except for our youngest daughter, the Picky Eater, everyone in my family loves these meatballs. I often double the recipe to ensure I have leftovers for the next day or two!
Are lamb meatballs healthy?
I believe they are. While current dietary advice is to limit red meat, fresh unprocessed lamb is very nutritious.
As long as one doesn’t overindulge, or have a specific issue that requires them to limit saturated fat (which is generally not harmful), I believe that red meat does have a place in a healthy diet.
Of course, you can always opt for chicken or seafood instead. These chicken meatballs are excellent.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Greek yogurt
- Fresh mint leaves
- Lemon juice
- Minced garlic
- Kosher salt and black pepper
- Ground lamb
- Spices: onion powder, ground cumin, and coriander
How to make lamb meatballs
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- To make the healthy yogurt sauce, simply process the first five ingredients in the food processor.
- Next, make the meatballs. Mix the ground lamb with salt, pepper, and spices. Shape into 20 meatballs.
- Bake on a parchment or foil-lined baking sheet, about 15 minutes at 400°F.
Why bake them?
I like to bake the meatballs because it’s the easiest method, in my opinion, for cooking meatballs. I actually like baking in general. It’s a hands-off cooking method which does not involve constant stirring and adjusting.
What to serve with lamb meatballs?
They’re actually great with many sides, but I almost always serve them with roasted cherry tomatoes. The flavors go really well together, and I can make both dishes in the same oven. Another classic side dish is eggplant.
What to do with the leftovers?
Leftovers keep well in the fridge in a sealed container for 3-4 days. Gently reheat them in the microwave on 50% power prior to serving.
I’ll go ahead and admit that I sometimes eat them cold, dipped in the yogurt sauce or in tahini sauce.
More tasty meatball recipes
Not everyone likes the bold flavor of lamb. So if these lamb meatballs are not your thing, may I suggest you try a few of my beef meatballs recipes?
Baked Lamb Meatballs
- Olive oil spray
- 1 cup plain full-fat Greek yogurt (I used Fage 5%)
- 1 cup fresh mint leaves, loosely packed
- 1 teaspoon fresh lemon juice
- 1 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lb. ground lamb
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- Preheat oven to 400 degrees F. Line a large baking sheet with foil and spray it with olive oil spray.
- Prepare the sauce by processing all its ingredients in the food processor. Transfer to a small serving bowl.
- In a medium bowl, mix together the meatballs ingredients. Form into 20 meatballs, each weighing about 1 oz.
- Place the meatballs on the prepared baking sheet. Bake until cooked through, about 15 minutes. Serve the baked lamb meatballs immediately, with the yogurt sauce on the side.