Juicy Tender Lamb Meatballs You Gotta Try
These tender, juicy lamb meatballs are packed with Mediterranean spices, herbs, and a splash of lemon zest for a flavor-packed dinner ready in no time.
Equipment
- 1 Mixing bowl Large
- 1 Skillet for browning
- 1 Plate or baking sheet to hold shaped meatballs
Ingredients
Main Ingredients
- 1 pound ground lamb rich and tender
- 1 slice bread white, wheat, or sourdough; crusts removed and torn small
- ⅓ cup milk to soften bread
- 1 large egg helps bind
- 3 teaspoons olive oil divided
- 1 small onion finely diced
- 1 large clove garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 zest of lemon
- 1 tablespoon fresh chopped dill or 1 teaspoon dried dill
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Instructions
- Soak torn bread in milk for 5 minutes, then mash into a paste.
- In a large bowl, mix ground lamb, soaked bread, egg, onion, garlic, spices, lemon zest, dill, and 1 teaspoon olive oil. Mix gently.
- Shape mixture into 1½ inch meatballs. Place on a plate.
- Heat 2 teaspoon olive oil in skillet over medium heat. Brown meatballs in batches for 6–8 minutes, turning occasionally.
- Transfer cooked meatballs to a paper towel-lined plate to drain excess oil.
- Serve warm with lemon zest, fresh dill, and sides like tzatziki or pita bread.
Notes
Great served with roasted vegetables, pita bread, hummus, or tzatziki. Freeze leftovers for easy meals later.