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Close up of Greek lamb meatballs with tzatziki.

Greek-Style Ground Lamb Meatballs

  • Author: Emily Dingmann of myeverydaytable.com
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 32 meatballs 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: Mediterranean


This Greek lamb meatballs recipe gives you FRESH and FLAVORFUL meatballs that are amazing served along Mediterranean classics like hummus and pita. 


Units Scale
  • 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


  1. In a large mixing bowl, combine bread crumbs and milk. Let sit for at least 5 minutes and mash into a paste.
  2. Add eggs, onion, garlic, mint, salt, coriander, cumin, black pepper, and paprika to bread crumb mixture and whisk until incorporated.
  3. Add lamb to bowl and mix with hands, just until everything is incorporated so you don’t overwork the meat.
  4. OPTIONAL: Chill mixture for 30 minutes.
  5. 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.)
  6. 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.


  • 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.)

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