I am thrilled to share my Greek Ground Lamb recipe. A blend of ground lamb, egg, breadcrumbs and red onion with garlic, lemon zest, oregano, cumin and parsley creates an irresistible flavor. This savory union offers a fresh twist on a classic dinner favorite, and its vibrant, bold flavors promise to awaken your appetite.

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I recently decided to try out a new twist on lamb meatballs and this Greek version totally blew my mind. I mixed 1 lb ground lamb with a beaten egg, 1/3 cup breadcrumbs, 1/4 cup finely chopped red onion and two cloves garlic minced to form the base.

Then i added a zing of flavor with 1 tbsp lemon zest and 2 tbsp lemon juice, along with 1 tsp dried oregano, 1/2 tsp ground coriander and 1/2 tsp ground cumin for an extra boost. I finished it off with 2 tbsp chopped fresh parsley and a pinch of salt and pepper.

I broiled them for 20 minutes and ended up with meatballs that remind me of fun Turkish ground lamb recipes and inspiring dinner ideas using ground lamb. It’s a simple, bold and different take on classic Greek ground lamb that is definitely worth trying out.

Why I Like this Recipe

I really love this Greek lamb meatball recipe for a bunch of reasons. First of all, it comes together super quick. I can have it all done in 20 minutes which is great when im in a rush or just don’t feel like spending too much time in the kitchen.

Secondly, the flavors are so bold and fresh. I mean, the lemon zest and juice mixed with oregano, cumin and the rest give it this tangy, herby kick that makes every bite exciting.

Also, it feels like a healthier option since it only clocks in at about 250 calories per serving. I love that I can treat myself to something tasty without feeling guilty.

Lastly, i really dig that its easy to work with. Mixing everything with my hands makes it feel like im actually making it from scratch and that personal touch really makes me appreciate the meal.

Ingredients

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Ground lamb supplies rich protein and essential fats while giving a bold, savory flavor.
The egg helps bind the meatballs together and adds extra protein for a satisfying bite.
Breadcrumbs offer carbohydrates and fiber, keeping the meatballs moist and giving a firm texture.
Red onion contributes a mild sweetness and crunch, enhancing both taste and nutritional value.
Garlic infuses a deep, aromatic flavor that elevates the overall dish effortlessly.
Lemon juice and zest brighten the recipe with a fresh, tangy kick that cuts through the richness.
Parsley adds a burst of color and a hint of herbal, nutritious goodness to each bite.

Ingredient Quantities

1 lb ground lamb

1 egg

1/3 cup breadcrumbs (whole wheat if available)

1/4 cup finely chopped red onion

2 cloves garlic, minced

1 tbsp lemon zest

2 tbsp lemon juice

1 tsp dried oregano (or 2 tsp chopped fresh oregano)

1/2 tsp ground coriander

1/2 tsp ground cumin

2 tbsp chopped fresh parsley

Salt and pepper to taste

How to Make this

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1. Preheat your broiler to high so it’s nice and hot.

2. In a big bowl, combine the ground lamb, egg, breadcrumbs, chopped red onion, minced garlic, lemon zest, lemon juice, oregano, coriander, cumin, and chopped fresh parsley. Add salt and pepper to taste.

3. Mix everything together well with your hands or a spatula until all ingredients are evenly distributed.

4. Scoop out the mixture and form it into balls about the size of a golf ball.

5. Place the meatballs on a baking sheet lined with foil or parchment paper, making sure they have some space between them.

6. Give the tray a little shake to even out the meatballs if needed, then slide it under the broiler.

7. Broil for about 10 minutes, then turn the meatballs over and broil for another 5 to 8 minutes until they are browned on the outside and cooked through on the inside.

8. Keep an eye on them so they don’t burn, since every broiler can act a little differently.

9. Once done, pull the tray out carefully and let the meatballs cool for a couple of minutes.

10. Serve your Greek Lamb Meatballs with a squeeze of extra lemon if you like, and enjoy the bold, fresh flavors!

Equipment Needed

1. An oven with a broiler function
2. A large mixing bowl
3. Measuring cups and spoons
4. A knife and cutting board for chopping the red onion, garlic, and herbs
5. A spatula (or use your hands for mixing)
6. A broiler-safe baking sheet
7. Aluminum foil or parchment paper to line the baking sheet
8. A pair of tongs or an extra spatula for turning the meatballs
9. A timer or clock to keep track of cooking time

FAQ

Q: Can I substitute lamb with another meat?

A: Sure, you can use ground beef or even a mix of lamb and beef, but you might not get that true Greek flavor.

Q: Can these meatballs be baked instead of fried?

A: Yup, you can bake them at 400°F for about 15-20 mins. They might not be as crispy, but they'll still taste great.

Q: Do I need to soak the breadcrumbs?

A: No, you don’t. The breadcrumbs help bind the meat and give a nice texture just as they are.

Q: How can I tell when they're fully cooked?

A: They should be cooked all the way through. Cut one open or use a meat thermometer to check for an internal temp of 160°F.

Q: What sides go well with these meatballs?

A: They go awesome with tzatziki, a Greek salad, or even warm pita bread for a full meal.

Greek Lamb Meatballs Recipe Substitutions and Variations

Try swapping ground lamb for ground beef or even a mix of beef and pork if you cant get your hands on lamb.
If you dont have an egg, you can mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water to make a flax egg.
You can replace regular breadcrumbs with panko or a gluten free alternative if whole wheat isnt available.
If red onion is too strong for your taste, finely chopped shallots are a good substitute.
And if you run out of fresh garlic, just use about 1/4 teaspoon of garlic powder instead.

Pro Tips

1. When you mix the meat with all the spices dont overwork it, cause if you do the meatballs could turn out a bit tough instead of really juicy.

2. Make sure all your meatballs are roughly the same size so they cook evenly. Sometimes i accidentally make one too big and it ends up undercooked while the others are done.

3. Keep an extra close eye under the broiler since every oven is different. I’ve burnt a few batches by not checking often enough, so check them every couple minutes to avoid surprises.

4. If you want a flavor boost, try tossing in a bit more fresh herbs or even a splash more lemon juice after cooking. It really brings out the flavors and makes the dish pop.