Greek Lamb Meatballs
These Greek lamb meatballs are packed with fresh mint, garlic, and warm spices like cumin and coriander – and they come out perfectly juicy every single time. The whole recipe takes just 35 minutes, which makes it a weeknight win, but it feels special enough for a Mediterranean mezze spread with tzatziki, pita, and a Greek salad. Whether you bake them or pan-fry them (more on that below), this is a dinner that earns a regular spot in the rotation.
🌿 Switch up your meatball flavors!
When you’re tired of the same Italian meatball rotation, this recipe is the answer – same easy technique, completely different flavor profile.
The Greek flavors keep it fresh and bright and served with a few sides, it’s a meal that’s nutritious, and definitely delicious. They’re…
🌿 Packed with fresh flavor: Fresh mint and garlic give these meatballs that classic Greek taste you can’t get from dried herbs alone.
🧄 Incredibly juicy: The panade (a simple mix of panko and milk) locks in moisture so every single meatball is tender, never dry.
⏱️ Ready in 35 minutes: Fast enough for a weeknight, impressive enough for a mezze spread.
🫙 Totally versatile: Serve them in bowls, wraps, on a platter – they work in so many different ways.
❄️ Freezer-friendly: Make a double batch and freeze for an easy dinner anytime.
Serve these with a few Mediterranean sides. The air fryer pita chips are a must for crispy carbs as is a creamy and cool tzatziki and a crunchy Greek salad.
These are fantastic! Made them with your air fryer pita chips and everyone gobbled this meal up. –Kristi
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring these easy lamb meatballs to the table: panko breadcrumbs, milk, eggs, grated red onion, fresh mint, fresh garlic cloves, ground lamb, and a handful of spices – sea salt, coriander, cumin, black pepper, and paprika.
Emily’s Tips & Tricks
- Pro tip: Don’t skip the panade – that milk-and-panko paste is the secret to meatballs that stay juicy instead of drying out. Let it sit a full 5 minutes so the breadcrumbs fully absorb the milk before you add everything else.
- Feeding kids without pressure: Serve the meal with a few components you know your kids like – rice, pita, hummus, etc. are all great options that pair well. And add some milk and/or fruit on the side so that if they don’t eat any meatball, they’re still getting a balanced meal.
- Additions: Fresh dill and a squeeze of lemon right before serving adds a bright, fresh finish. A sprinkle of crumbled feta on top takes the platter to the next level.
Greek Lamb Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 32 meatballs 1x
- Category: Dinner
- Method: Bake
- Cuisine: Mediterranean
Description
These juicy Greek lamb meatballs are packed with fresh herbs and warm spices – ready in 35 minutes and perfect for a Mediterranean weeknight dinner.
Ingredients
- 1 cup panko bread crumbs
- 1/2 cup milk
- 2 eggs
- 1/2 cup grated red onion
- 1/4 cup chopped fresh mint
- 4 cloves fresh garlic
- 2 tsp. sea salt
- 1/2 tsp. coriander
- 1/2 tsp. cumin
- 1/2 tsp. black pepper
- 1/4 tsp. Paprika
- 2 lbs. ground lamb
Instructions
- In a large mixing bowl, combine bread crumbs and milk. Let sit for at least 5 minutes and mash into a paste.
- Add eggs, onion, garlic, mint, salt, coriander, cumin, black pepper, and paprika to bread crumb mixture and whisk until incorporated. (Mixing all of this helps prevent overmixing when we add the lamb.)
- Add lamb to the bowl and mix with your hands, just until everything is incorporated, so you don’t overwork the meat.
- OPTIONAL: Chill mixture for 30 minutes.
- Use a medium cookie scoop to scoop out 1-inch meatballs and put on a large sheet pan. (You can lightly roll into a round shape if desired; there is not a big difference in my testing.)
- Cook meatballs. You can pan fry or bake:
Bake: Preheat oven to 375 degrees F. Bake for 14-16 minutes, until they reach an internal temperature of 160 degrees F. Broil at the end of cooking if you want to brown them a bit.Pan fry: Heat vegetable oil in large skillet over medium high heat. Add meatballs to skillet and cook, rolling around as you cook them to brown all edges for about 6-8 minutes, or until they reach an internal temperature of 160 degrees F. Cook in batches.
Notes
Recipe yields about 32 1-inch meatballs, or about 6 servings, depending on appetites and what else you are serving them with. (Serving suggestions above.)
Storage: Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 375°F oven, in a hot skillet, or in the microwave until just warmed through.
Ingredients: Fresh mint is worth buying here – it’s one of the key flavors that makes these distinctly Greek, and dried mint won’t give you the same brightness. If red onion isn’t available, white or yellow onion works fine.
Prep ahead: You can mix the meatball mixture and refrigerate it for up to 30 minutes (or up to overnight) before forming and cooking. This actually helps the meatballs hold their shape better and lets the flavors meld.
Tools: A medium cookie scoop makes portioning quick and ensures even-sized meatballs. An instant-read meat thermometer is essential – you’re looking for an internal temp of 160°F.
Serve with: Tzatziki, Greek cucumber salad, hummus, air fryer pita chips, whipped lemon feta, rice, or warm pita bread. Squeeze with fresh lemon and top with fresh dill right before serving for a restaurant-quality finish.
FAQs
Yes! Bake at 375°F for 14-16 minutes until they reach an internal temperature of 160°F. For a little browning, broil for the last 1-2 minutes. Pan-frying gives you crispier edges, but baking is easier and less mess — totally your call.
No – ground lamb should be cooked to an internal temperature of 160°F. Use an instant-read thermometer to check; don’t rely on color alone.
Absolutely. Ground beef works as a 1:1 swap, or use a 50/50 blend of ground lamb and beef for a slightly milder flavor with all the same spices and herbs.
Yes – they’re perfect for bowls! Serve over rice with cucumber salad, a big dollop of tzatziki, crumbled feta, and a drizzle of olive oil for an easy Mediterranean bowl dinner.
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
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Follow the recipe. Fried the meatballs in a cask iron skillet and then held in a toaster over to finish cooking. Added just a little fresh cilantro to the mix and as a topper. AMAZING! Really nice flavor.
Thanks for sharing Woody, love the cilantro topper idea!
Loved it!
These are fantastic! Made them with your air fryer pita chips and everyone gobbled this meal up.
Perfect combo, Kristi!!!
These had me at first bite. These are so juicy and very flavorful.
I need to make these again, it’s been a while!