Mediterranean Herb Lamb Meatballs

Prep Time: 20 mins	Cook Time: 18 mins
Total Time: 38 mins	Serves: 4 (16 meatballs)

Lamb meatballs appear in many forms throughout Mediterranean and Middle Eastern cooking, where the richness of the meat is often balanced with fresh herbs, aromatic spices, and bright accompaniments. This version takes inspiration from those traditions, combining ground lamb with plenty of herbs and seasonings before shaping the mixture into small meatballs that are browned in a skillet and finished gently in the oven.

Served over a creamy whipped feta spread, the meatballs make an impressive centerpiece without requiring complicated preparation. Arrange them on a large platter for sharing, or serve individually with warm pita, a simple tomato and cucumber salad, or roasted vegetables. The meatball mixture can also be prepared ahead, making this an especially useful recipe for entertaining.

Ingredients

Lamb Meatballs

• 1 pound (454 g) ground lamb

• ⅓ cup whole wheat panko breadcrumbs

• 1 large egg

• 2 cloves garlic, finely minced

• 2 tablespoons finely grated onion

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh mint

• 1 tablespoon chopped fresh dill

• 1 teaspoon lemon zest

• 1 teaspoon dried oregano

• ¾ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• ½ teaspoon ground cumin

• ¼ teaspoon ground coriander

• 2 tablespoons olive oil, divided

For the Spread

• 6 ounces feta cheese, crumbled

• 1 cup plain Greek yogurt

• ½ cup grated cucumber, squeezed very dry

• 1 tablespoon fresh lemon juice

• 1 tablespoon chopped fresh dill

• 1 tablespoon extra virgin olive oil

• Freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease a baking dish.

   
   

2. Combine the ground lamb, breadcrumbs, egg, garlic, grated onion, parsley, mint, dill, lemon zest, oregano, salt, pepper, cumin, and coriander in a large bowl.

   
   

3. Mix gently with clean hands until just combined, taking care not to overmix so the meatballs stay tender. Shape the meat mixture into 16 evenly sized meatballs, using about 2 tablespoons for each.

   
   

4. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the meatballs for 2 to 3 minutes per side, turning occasionally until lightly browned all over, working in batches if necessary.

   
   

5. Drizzle the remaining 1 tablespoon of olive oil over the meatballs and transfer the skillet directly to the oven (or move the meatballs to your prepared baking sheet). Bake for 8 to 10 minutes until the meatballs reach an internal temperature of 160°F (71°C), then let them rest for 5 minutes.

   
   

6. Blend the feta, Greek yogurt, lemon juice, olive oil, and black pepper in a food processor until smooth and creamy.

   
   

7. Fold the grated cucumber and fresh dill into the feta mixture, then taste and adjust with extra lemon juice or black pepper if desired.

   
   

8. Spread a generous layer of the whipped feta dip onto a serving platter or four individual plates. Arrange 4 meatballs over the dip on each plate and serve alongside our Mediterranean-style couscous salad. Garnish the final dish with extra chopped herbs, a drizzle of olive oil, a squeeze of fresh lemon juice, and a sprinkle of flaky sea salt.