Lamb Meatballs

Imagine biting into Lamb Meatballs so tender they almost melt in your mouth, smothered in a rich, garlicky tomato sauce, then topped with crumbled feta, fresh mint, and parsley. Sounds tempting, right? I love how these meatballs bring together Mediterranean flavors in a way that feels both cozy and fresh – perfect for when you’re craving something beyond the usual Italian-style meatballs.

I created this lamb meatball recipe with two goals in mind: to create the most flavorful lamb meatballs I’ve ever tasted and to keep the process simple enough for a busy weeknight. The magic happens in the oven, baking the meatballs to perfection, which means less mess for you. And the sauce? It’s all about the garlic and tomatoes, vibrant flavors that bring these meatballs to life.

Ingredients for Lamb Meatballs

For the Sauce

• Crushed Tomatoes with Juice: I look for Italian crushed tomatoes for their naturally sweet, robust flavor. They make all the difference in a simple sauce like this.
• Garlic Clove: Choose firm, plump cloves with unblemished, taut skin. 
• Fresh Mint Leaves: Look for bright green, perky leaves without any brown spots. Fresh mint should smell aromatic and strong.
• Fresh Parsley: Choose a bunch with vibrant green leaves and no signs of wilting. 
• Olive Oil: Opt for extra virgin olive oil with a fruity, peppery flavor profile.
• Salt: Use pure, unrefined salt without additives for a clean, straightforward seasoning.
• Black Pepper: I always use freshly ground black pepper – it adds so much more flavor than pre-ground.

To Make the Lamb Meatballs

• Ground Lamb: Look for lamb that is pinkish-red with a little marbling of fat, which will add to the meatballs’ juiciness and flavor.
• Milk: Use whole milk for richer flavor.
• Egg: Be sure to use a fresh, good quality egg, as they act as an important binder for the meatballs.
• Ground Cumin: Use freshly ground, aromatic cumin or whole cumin seeds that you can grind yourself for the best flavor.
• Dried Oregano: Greek oregano if you can find it – it has a more intense flavor than other varieties.
• Panko Breadcrumbs: Look for breadcrumbs that are light and airy to provide a delicate texture to the meatballs.
• Shallot or Onion: Choose shallots or onions that are firm and heavy for their size, with dry, papery skins to be sure they’re fresh and flavorful.
• Fine Sea Salt: Opt for fine sea salt that dissolves easily and offers a clean, balanced flavor.

For Garnish

• Feta Cheese: Choose a feta that is crumbly but creamy, with a tangy, salty flavor to complement the lamb.
• Fresh Mint and Parsley for Garnish: An easy way to add a burst of flavor and color to the finished dish.

Why this Recipe Works

Most recipes call for tomato sauce that cooks low and slow until it reduces down to a deeply flavored sauce. But for this recipe, I wanted the tomato sauce to be bright matching the freshness of the feta and fresh herbs, letting the lamb meatballs be the star with their deep rich flavor. A bonus of this method is being able to prepare the whole meal in about 30 minutes.

You’ll have ample sauce with this recipe, which gives you a few options: serve the lamb meatballs extra saucy (as we like them); make some pasta to toss with the sauce and meatballs (extra hearty and delicious); or save the sauce for later use on some busy night when you need a meal fast (it freezes well too).

How to Store and Reheat

Store leftover meatballs and sauce separately, refrigerated in airtight containers for up to 3 days. For longer storage, freeze them individually for up to three months; thaw overnight in the refrigerator before reheating gently on the stovetop.

I love how these lamb meatballs bring a fresh take to weeknight cooking. The way the bright tomato sauce and herbs play against the rich, tender meatballs makes something entirely new from familiar ingredients.

More Delicious Lamb Recipes

• Lamb Burgers (Sincerely, these are knock-you-out delicious.)
• Lamb Tacos (It’s the spices that make everyone love these.)
• Homemade Gyro Meat (With an ingredient that might surprise you.)
• Lamb Shawarma made with ultra flavorful Cumin Lamb and homemade Pita Bread,
• Baked Lamb Chops (That you can make with 5 minutes of prep.)
• Grilled Lamb Chops (A long time reader-favorite recipe.)

How to Make Lamb Meatballs

Step 1: Make the garlicky tomato sauce. Combine all sauce ingredients in a blender pitcher and blend until smooth. Transfer to a saucepan and bring to simmer over low heat.

Step 2: Prepare the lamb meatball mixture. Whisk together egg and milk then stir in all remaining ingredients except ground lamb. Add ground lamb and mix with your hands until just combined.

Step 3: Shape and bake the lamb meatballs. Scoop out 2-tablespoon portions of the meatball mixture and place in mounds on a parchment lined baking sheet. Gently roll mounds between your palms to smooth the ball. In the top third of the oven, bake for 10 minutes at 425°F until cooked through and lightly browned. Coat meatballs with garlicky tomato sauce and top with feta and fresh herbs. Transfer cooked meatballs to a serving bowl and pour over your desired amount of tomato sauce; gently toss to coat. Top with crumbled feta and chopped fresh herbs and mint; serve.