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.
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!
- Cook time:
- Prep time:
- Total time:
- 24 Meatballs
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
- Preheat the oven to 350˚F.
- Spray two baking sheets with nonstick spray use a slip mat. Set aside.
- Combine all of the meatball ingredients in a large bowl and mix well with your hands.
- Using a cookie scoop or a teaspoon, shape the meat into small meatballs and place on the baking sheet.
- Bake for 25 minutes or until the meatballs are cooked through and reach an internal temperature of 160˚F.
- Store the leftovers in an airtight container in the fridge for up to 4 days.
For the Lemon Sauce
- In a medium-size bowl, whisk the eggs and the lemon juice together until frothy.
- 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.
- 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.
- Pour the lemon dill sauce in a shallow bowl and add the lamb meatballs.
- 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.