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Lamb Meatballs

Lamb Meatballs

Lamb Meatballs

These Greek style lamb meatballs are juicy, flavorful, and ready in just 30 minutes! With tender ground lamb, dried oregano, cumin ground, and feta cheese, they're a delicious weeknight dinner or easy lunch!

How to make:

Preheat the oven to 400°F. Prepare your cast iron skillet, spray with Acacado oil or oilve oil. If you do not have a cast iron skillet and can not prepare this on the stove, you can use a baking sheet and cook in the oven at 425 for 20-25 minutes.

Add all of the ingredients to a large bowl, and use your hands to mix until fully combined, but be careful not to overwork the meat.

Make 2 tablespoon size balls and gently roll them in your hands to get a perfect round shape. Then place them about 1 inch apart on your cast iron skillet. You should end up with roughly 15-20 lamb meatballs.

On medium heat, brown each side (about 2-4 min) and flip. Once both sides are browned you can pop into your oven for 10-15 minutes. The lamb meatballs should be browned and reach an internal temperature of 160°F.


  • 1 pound ground lamb
  • ¼ cup red onion, diced
  • 3 cloves garlic, minced or pressed
  • 1 large egg
  • ¼ cup feta cheese, crumbled
  • 1 tablespoon lemon juice
  • teaspoon dried Hanna's oregano
  • 1 teaspoon Hanna's Sea Salt
  • 1 teaspoon Hanna's ground cumin
  • ¼ teaspoon Hanna's black pepper
  • 2 tablespoons Hanna's Italian Breadcrumbs
  • ¼ teaspoon Hanna's cayenne pepper (optional)

Serve With

  • tzatiki
  • naan, or pita


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