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Greek Lamb Meatballs-Oven cooked meatballs

Lamb Meatballs- Homemade Oven Baked Greek Meatballs

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.
Course Appetizer, Entree, Main Course
Cuisine Greek, Mediterranean
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 32 meatballs
Calories 70kcal


  • 1 lb ground beef
  • ½ lb ground lamb
  • ½ white onion
  • ¼ cup Panko bread crumbs
  • 1 egg
  • 1 tbs crushed garlic
  • 4 oz feta crumbled
  • ¼ cup parsley, flat leafed finely chopped
  • salt & pepper to taste


  • Preheat oven to 400 degrees.
  • Finely grate ½ white onion.
  • Mix 1 lb ground beef, ½ lb ground lamb, grated onion, ¼ cup Panko bread crumbs, 1 egg, 1 tbs crushed garlic, ¼ flat leaf parsley, and 4 oz crumbled feta together in a large mixing bowl. (Add salt and pepper to your discretion.)
  • I use a medium sized cookie scoop to help shape my meatballs evenly. However, roll out about 32 meatballs.
  • 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.



Note 1: Meatballs should be a little smaller than a golf ball. You should be able to make about 32 lamb meatballs.
Note 2: To freeze: Lay meatballs  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!


Calories: 70kcal | Carbohydrates: 0g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 58mg | Potassium: 60mg | Fiber: 0g | Sugar: 0g | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 0.5mg