Can I bake these instead of pan-frying?

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.

Can lamb meatballs be pink inside?

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.

Can I use ground beef instead of lamb?

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.

Can I turn these into a bowl meal?

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.

Greek Lamb Meatballs (Juicy & Easy, 35 Minutes)

Name: Greek Lamb Meatballs Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
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

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

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

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.