Mediterranean Lamb Meatballs



We have lots of frozen ground lamb in stock at the shop so why not make some meatballs? These mediterranean-style meatballs are a fresher, lighter meatball than its Italian counterpart. They make for a beautiful bite-sized appetizer as pictured, but they’re also great to have around for quick dinners. Just toss onto a greek salad, serve over couscous with roasted veggies or serve them in a pita pocket with hummus and veggies for a handheld option.


  • 1 lb. ground lamb
  • 1 tsp. ground cumin
  • 2 garlic cloves, minced
  • zest of one lemon
  • 2 tbsp. fresh parsley, chopped
  • 1 tsp. dried oregano
  • one egg
  • dash of nutmeg
  • 1/4 cup minced shallots
  • 3 tbsp. breadcrumbs
  • greek yogurt (for garnish)
  • extra virgin olive oil (for garnish)
  • fresh mint, chopped (for garnish)


Preheat oven to 350 degrees.

Using your hands combine all ingredients except for yogurt and mint in a large mixing bowl until well incorporated.

Roll into 1 1/2 inch balls and place on a baking sheet with parchment paper. Bake for 10 minutes, flip all of the meatballs over and then bake for another 10 minutes. If you decide to larger size meatballs, be sure to adjust your cook time for longer.

Serve as an appetizer garnished with yogurt, a drizzle of olive oil and chopped mint (pictured) or turn it into a meal by serving over grains with grilled vegetables or in a pita pocket with hummus!

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