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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.

Meatballs

  • 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

Enjoy!