These oven baked Greek lamb meatballs are incredibly flavorful. The feta and Panko bread crumbs make these meatballs juicy and tender. They are delicious by themselves for an entree or add them to a pita for a tasty sandwich. Their bite size shape also makes them a perfect appetizer for entertaining.
When I hosted my FitVine Wine tasting at my home, I created a Mediterranean themed dinner. I made these delicious Greek lamb meatballs as part of my dinner. I served them on a big platter and passed them around the table. I was busy running around and by the time I sat down at the table to put a few on my plate they were gone… vanished… disappeared! Just an empty plate remained.
Greek Lamb Meatballs
This wasn’t the first time I have made these for a party and they disappeared. In fact, every time I make Greek lamb meatballs, I never have left overs. I always double my recipe, so this has always perplexed me. How can my guests eat so many lamb meatballs?
When I make lamb meatballs, I also make a homemade tzatziki sauce from Wanderlust Kitchen. It is authentic and tastes perfect. My husband doesn’t like a lot of dill (I do, and this drives me crazy!) so I omit the dill to appease him when I make this sauce. It compliments these lamb meatballs beautifully. I have seen in my Greek cookbooks where they will also cook the meatballs in a red sauce similar to a marinara. I haven’t tried this yet, but I think I will next time just to see what they will taste like.
How to Freeze Meatballs
The best thing (besides the amazing flavor) about these meatballs is you can make them ahead of time and freeze them. I personally freeze them before cooking to knock out some early prep work. Follow these easy steps to freeze your meatballs:
- The trick is to lay them out on a baking sheet and make sure they don’t touch.
- Then freeze them about 30 minutes; enough to were they are very hard.
- Next throw them in a big freezer bag. They won’t stick!
- To make sure they won’t stick when you thaw them out; spread them out on the baking sheet you will cook them on. Then thaw them out before cooking. They will be fresh and moist when you bake them this way.
How easy is that? You could make a couple of batches today! Use one batch for dinner and eat them on a pita or as the main entree. Then freeze the other batch for a party later. You can pop the lamb meatballs out on the day you are entertaining and you will have one effortless tasty appetizer! Hmm… now I am getting hungry…. I might just go and do this myself!
If you like this recipe, check out:
- Greek Lemon Potatoes
- Greek Seven Layer Dip
- Low Carb Moussaka
- Greek Black Eye Pea Salad
- How to make Baba Ganoush
- Instant Pot Stuffed Pepper Soup
Lamb Meatballs- Homemade Oven Baked Greek Meatballs
- 1 lb ground beef
- 1/2 lb ground lamb
- 1/2 onion
- 1/4 cup Panko bread crumbs
- 1 egg
- 1 tbs crushed garlic
- 4 oz feta crumbled
- 1/4 cup parsley, flat leafed finely chopped
- salt & pepper
- Preheat oven to 400 degrees.
- Finely grate onion.
- Mix all ingredients together in a large mixing bowl.
- I use a melon ball scooper to help shape my meatballs evenly. However, roll out about 32 meatballs a little smaller than a golf ball.
- Grease a baking sheet. Place meatballs on baking sheet giving them enough space not to touch and evenly cook.
- Bake for about 25-30 minutes or until completely browned.