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 have made these Greek lamb meatballs, I have never had 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 these, I 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.
You can Freeze the 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. The trick is to lay them out on a baking sheet and make sure they don’t touch. Then you freeze them about 30 minutes; enough to were they are very hard. Next you 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, and thaw them out before cooking. They will be fresh and moist when you bake them this way.
If you like this recipe, check out: Greek Lemon Potatoes, Greek Seven Layer Dip, and Low Carb Moussaka.
Lamb Meatballs- Homemade Oven Baked Greek Meatballs
Ingredients
- 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
Instructions
- 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.
Nutrition
Carrie says
I’ve not had lamb in so long, love the sound of this recipe and how easy it is too!
Karyl Henry says
I love lamb, but very rarely ever eat it anymore. I don’t know why not, because it’s such a flavorful and delicious meat. We have a butcher in town that sells ground lamb…I’m going to have to go get some and make these meatballs. They look fabulous
Tamara Andersen says
Lamb is my favorite red meat, so these meatballs are calling my name. Oh, I’d be crushed if my hubby didn’t like dill!
Sam | Ahead of Thyme says
My husband is obsessed with lamb. He’ll be so happy if I make these, looks amazing!
lauren says
Seriously can’t wait to try these. We love lamb but usually don’t cook it too often in the summertime. I love the simplicity yet flavorful ingredients in this recipe. Perfect for a hot summer day!
Paige says
This looks really interesting and delicious…love the presentation on the tray..the dip looks like a great complement to the dish too…
Heather says
I love this!!! Lamb is something that I love but I find I never know how to use it in different types of recipes … this is perfect and great for parties and game day celebrations!
Sara says
These look like a tasty addition to dinner! I haven’t had lamb in ages.
Michelle Blackwood says
Your recipes are always the best, love how the meatballs can be frozen, thank you for sharing!
Ben Myhre says
Quite the delicious looking mix of Mediterranian ingredients going on in this recipe. I love it,
Nick @ GreekBoston.com says
When cooking Greek food, there’s nothing like using lamb! It’s one of the most popular meats in Greece and it gives recipes like these meatballs something extra special. I usually make a huge batch and freeze half for another time.
Charlene says
Sounds delicious, but how do you make the sauce that goes with it?
Katie says
They are very good. You can eat them without the sauce… You can even use them as meatballs for your spaghetti for a different twist. But the sauce I usually serve tzatziki with these. Wanderlust has a great recipe for that. http://thewanderlustkitchen.com/authentic-greek-tzatziki/
Hannah B says
The recipe says 1/4 parsley. Is it a flat leaf parsley or an Italian curly parsley? And a quarter parsley what, a cup a tablespoon a bunch?
Katie says
Oops! Thanks! It was a typo. I adjusted it. I use the flat leaf parsley in all of my cooking. These are delicious. Everyone loves them. Hope you do too!
Tammie Frost says
Do you think this would be good with ground chicken or ground turkey?
Katie says
I have never made it that way, so I can’t answer that. If you make it that way and like it, let me know!