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Juicy lamb meatballs like these have stolen the spotlight at every party I have hosted They come together fast with Mediterranean flavors and never fail to please a crowd especially when served with cool tzatziki sauce and soft pita
I remember making a double batch for my friends last summer and watching everyone gravitate toward the platter before anything else the first time I brought them to a potluck they disappeared in minutes
Ingredients
- Ground lamb: brings rich flavor and tenderness look for fresh lamb with a deep reddish color and little to no odor
- Egg: acts as a binder to keep the meatballs moist and hold together choose large eggs for best texture
- Breadcrumbs: help keep the meatballs light and avoid a dense texture use unseasoned kind for best results
- Feta cheese: crumbled throughout gives salty tang and moisture real Greek feta in brine has the best flavor
- Garlic clove: minced for bold aroma and taste fresh garlic is key
- Yellow onion: grated or processed into a mash softens into the meat mixture and boosts moisture avoid chunky pieces
- Dried mint: for herbal brightness choose a good quality dried herb that smells fragrant
- Cumin: adds earthiness its signature warmth is classic in Mediterranean dishes
- Coriander: balances spice with floral notes freshly ground is ideal if possible
- Cinnamon: a pinch adds subtle sweetness and warmth
- Salt: brings out all the other flavors use kosher salt for more even seasoning
- Black pepper: for a mild heat crack it fresh if you can
- Tzatziki sauce: the cool creamy dip that pairs perfectly with these meatballs either homemade or store bought
Step-by-Step Instructions
- Prepare the Mixture:
- Add ground lamb egg breadcrumbs crumbled feta minced garlic grated onion dried mint cumin coriander cinnamon salt and black pepper to a large bowl Mix thoroughly with clean hands until everything is evenly combined but do not overwork
- Shape the Meatballs:
- Scoop about one ounce of meat mixture using a mini ice cream scoop or tablespoon With damp hands roll each portion into a smooth ball Wetting your hands prevents sticking and helps form even balls
- Heat The Oil:
- Pour enough oil into a frying pan to come about a quarter to a half inch up the sides Set the pan over medium-high heat until the oil shimmers to ensure the meatballs cook quickly and evenly
- Cook the Meatballs:
- Carefully add meatballs in a single layer leaving space between each one Cook for two to three minutes then use tongs to gently roll them so all sides are browned Cook until the interior is just pink and reads about one hundred forty five degrees Fahrenheit with a thermometer
- Drain and Rest:
- Transfer the cooked meatballs to a wire rack or paper towels to drain off extra oil This keeps them crisp on the outside while the inside stays juicy
- Serve and Enjoy:
- Arrange the lamb meatballs on a platter Serve with bowl of tzatziki sauce and warm pita bread or your favorite dipping sauce
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There is something special about the salty feta melting inside the lamb My favorite part is watching everyone dunk the warm meatballs in cold tzatziki at family get togethers it is officially requested at every birthday now
Storage Tips
Store leftover meatballs in an airtight container in the refrigerator for up to four days Reheat gently in a skillet or microwave for best texture You can freeze cooked meatballs in a single layer then transfer to a freezer bag and keep for up to two months
Ingredient Substitutions
If you cannot find lamb ground beef or a mixture of beef and pork works nicely If you prefer extra herbs add fresh dill or extra mint For a dairy free version leave out the feta or swap for a dairy free cheese
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Serving Suggestions
Pile these meatballs inside small pita pockets with lettuce tomato and extra tzatziki for a quick sandwich They also work as a protein for Mediterranean bowls or served as part of a big mezze platter for guests
Historical Roots
Greek style lamb meatballs are a staple at many celebrations in Greece and surrounding regions The seasoning blend mingles old world spices that have been used in Mediterranean cooking for centuries
Recipe FAQs
- → What gives these lamb meatballs their Mediterranean flavor?
The combination of mint, cumin, coriander, cinnamon, and crumbled feta creates a classic Mediterranean taste, complemented by grated onion and garlic for added depth.
- → How do you keep lamb meatballs moist and juicy?
Using grated onion and egg adds moisture, while avoiding overcooking ensures the meatballs stay tender. Frying to just 145℉ helps prevent dryness.
- → Can you bake these instead of frying?
Yes, lamb meatballs can be baked on a parchment-lined tray at 400℉ until browned and cooked through, though frying creates a crispier exterior.
- → What sauces pair well with lamb meatballs?
Traditional tzatziki is a favorite, but they also pair well with yogurt-based dips, garlic sauce, or even spicy harissa for added heat.
- → Do you need to use fresh herbs?
Dried mint is called for, but fresh mint or dill can be added for a brighter, more aromatic finish if desired.
- → What is the best way to serve these meatballs at gatherings?
Offer them on a platter with toothpicks and a side of tzatziki. They're perfect as appetizers or as part of a mezze spread.