These two-bite Greek lamb meatballs are bursting with crumbled feta and warm spices, then served alongside a bright homemade tzatziki. They make a fantastic appetizer or an easy weeknight dinner when paired with a simple salad.
Some posts need a backstory; others just need to get right to the point. These meatballs are the latter — no elaborate anecdote required. They’re simply flavorful, easy to make, and crowd-pleasing.
Quick life update aside, here’s what matters: these meatballs are made with ground lamb, tangy feta, aromatic spices, and a little semolina or breadcrumbs to bind them. Chill the mixture briefly so the flavors marry, then bake until lightly crisp outside and tender inside. Serve warm with tzatziki for dipping.
These meatballs balance savory lamb with the salty creaminess of feta and a blend of cumin, allspice, and cinnamon for a subtle warm note. They’re easy to scale for a party or keep to a modest batch for dinner. If you like, serve them with pita, a crisp salad, or roasted vegetables.
More delicious meatball recipes
- French Onion Chicken Meatballs
- Bourbon BBQ Meatballs
- Easy Thai Baked Chicken Meatballs
Greek Lamb Meatballs
Equipment
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Cookie scoop (1 tablespoon)
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Baking sheet
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Silpat or parchment paper
Ingredients
- 1 pound ground lamb
- 1/3 cup crumbled feta cheese
- 1/4 cup minced shallots
- 3 tablespoons semolina or breadcrumbs
- 3 tablespoons minced parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 egg, lightly beaten
Instructions
- In a large bowl, combine the ground lamb, crumbled feta, minced shallots, semolina (or breadcrumbs), minced parsley, cumin, allspice, cinnamon, salt, and the beaten egg.
- Mix thoroughly with your hands until well combined.
- Cover and chill in the refrigerator for at least one hour to let the flavors meld and the mixture firm up.
- Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with a Silpat or parchment paper.
- Form the mixture into 1½-inch meatballs (use a 1-tablespoon cookie scoop for uniform size) and place them on the prepared sheet.
- Bake for about 20 minutes, until the meatballs are lightly crisp on the outside and no longer pink inside.
- Serve warm with homemade tzatziki or your favorite dip.
Nutrition
Calories: 103 kcal
Carbohydrates: 2 g
Protein: 8 g
Fat: 7 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
