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Mediterranean Lamb Meatballs with Lemon Sauce

Mediterranean Lamb Meatballs with Lemon Sauce
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The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.

Ground lamb is mixed with onion, garlic and spices to create the perfect bite-size Mediterranean meatballs.

Mediterranean Lamb Meatball Ingredients

These meatballs are very versatile and can be used in many meals from pita sandwiches and rice/hummus bowls, to an appetizer spread. One of my favorite ways to eat them is paired with a light lemon dill sauce.

Your friends and family will love this flavorful and healthy meal or appetizer!

Mediterranean Lamb Meatballs with Lemon Sauce

Mediterranean Lamb Meatballs with Lemon Sauce


For the Lamb Meatballs

  • 1 lb. ground lamb
  • 4 garlic cloves, minced
  • 1/4 cup sweet onion, grated or very finely chopped
  • 2 Tbsp. fresh parsley, finely chopped
  • 2 Tbsp. fresh mint, finely chopped
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/4 tsp. cayenne pepper (optional for spice)
  • 1/2 tsp. cloves
  • 1/4 tsp. red pepper flakes (optional for spice)
  • 1/2 tsp. oregano
  • 1 egg, slightly beaten
  • 1/3 cup regular breadcrumbs
  • 1/3 cup milk, 1 or 2%

For the Lemon Sauce

  • 3 large eggs
  • Juice of 3 lemons
  • 2 cups chicken broth, boiling
  • Fresh dill, chopped


For the Meatballs

  1. Preheat the oven to 350˚F.
  2. Spray two baking sheets with nonstick spray use a slip mat. Set aside.
  3. Combine all of the meatball ingredients in a large bowl and mix well with your hands.
  4. Using a cookie scoop or a teaspoon, shape the meat into small meatballs and place on the baking sheet.
  5. Bake for 25 minutes or until the meatballs are cooked through and reach an internal temperature of 160˚F.
  6. Store the leftovers in an airtight container in the fridge for up to 4 days.

For the Lemon Sauce

  1. In a medium-size bowl, whisk the eggs and the lemon juice together until frothy.
  2. Continue to whisk while adding 1/2 cup of boiling broth. This will help temper the eggs. Add the remaining 1 1/2 cups of broth slowly while whisking. Continue whisking for about 1 minute.
  3. Pour the lemon sauce into a medium-size saucepan and heat on low for about 5 minutes. Make sure not to boil the sauce, just keep it warm.
  4. Pour the lemon dill sauce in a shallow bowl and add the lamb meatballs.
  5. Add fresh parsley and dill and enjoy!

To Freeze the Meatballs: Let the meatballs cool completely and arrange in a single layer in a large Ziploc bag. If you have more than 1 layer, use wax paper or plastic wrap to separate the layers. You can also freeze them in an airtight container. They will last in the freezer for 3-4 months. When you want to use the meatballs, let them thaw overnight in the fridge.

Mediterranean Lamb Meatballs with Lemon Sauce

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Julia Jolliff

By Julia Jolliff

Julia is all about creating quick and easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. Her roots are from the Mediterranean and many of my recipes incorporate those flavors!

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