Greek Lamb Meatballs

5 from 13 votes

These juicy Greek meatballs made with ground lamb, herbs, spices and feta cheese are easy to make and perfect for sharing! Pan fry or bake in the oven.

Prep Time10

Cook Time7

Total Time17

Course: Appetizer, Main Course

Cuisine: Greek

Keyword: Greek meatballs, Lamb Meatballs

Servings:

Calories: 555kcal

Author: Lucy Parissi | Supergolden Bakes

Ingredients

For the meatballs

1 red onion , roughly chopped
3 garlic cloves
75 g (½ cup) feta cheese cubed or crumbled
70 g (¾ cup) breadcrumbs one slice of toaster bread
2 tbsp fresh parsley
1 tbsp fresh mint
1 tsp salt
½ tsp ground cumin
¼ tsp allspice
¼ tsp ground pepper
1 lemon , zest only (use the lemon to serve on side)
450 g (1 lb) lamb mince (ground lamb)
2 tbsp olive oil , if you are pan frying

Spiced Yogurt Sauce

250 g (1 cup) Greek yogurt
2 tsp sumac
1 tbsp olive oil
1 tbsp lemon juice

To serve

Pita bread
red onion thinly sliced
Handful pomegranate seeds (optional)
Handful fresh parsley , roughly chopped, to serve
Lemon wedges
Olive oil to drizzle

Instructions

Put the onion, garlic, feta cheese, bread and herbs in a mini chopper and process until a paste forms. Alternatively mince the onion and garlic using a grater, use Panko breadcrumbs, crumble the feta cheese using a fork and finey chop the herbs.
Add to the ground lamb in a large bowl with remaining ingredients (salt, spices, pepper and lemon zest). Mix well using your hands.
Start rolling the mince into small meatballs about the size of a walnut.
Once all the mince is used up, heat a tablespoon of oil in a large pan. Fry the meatballs, in batches, for about 3 minutes on each side until golden.

OVEN BAKED MEATBALLS

Preheat the oven to 200C (400F) and line a large tray with baking paper.
Space the meatballs out on the tray, a few inches apart.
Bake 15-20 minutes, flipping the meatballs halfway through, until golden and cooked through.

To serve

Mix all the ingredients for the yogurt sauce in a bowl.
Serve the meatballs with the yogurt and other dips such as hummus, tzatziki with the pita bread and lemon wedges on the side.

Notes

Serving suggestions

You can serve these keftethes (Greek for meatballs!) as an appetizer with a variety of small dips such as tzatziki sauce, spiced yogurt, hummus and pita bread. They also pair well with my orzo salad, herbed rice or Greek potato salad.

Storing leftovers

Cool any leftovers and store in an airtight container in the fridge for up to three days. You can enjoy them cold or warmed through in a pan or the microwave. You can toss them into a simple tomato sauce and serve with pasta if you like.

Nutrition