These two-bite Greek lamb meatballs are loaded with crumbled feta and warm spices, then served with a homemade tzatziki sauce. They make an excellent appetizer or an easy weeknight dinner.
I stared at my screen for a while trying to invent a story to go with these meatballs. Sometimes the blog post life demands a narrative, and other times the food can speak for itself. So instead of a long backstory, here’s a shorter, more useful rundown: this recipe is simple, flavorful, and worth making.
Quick weekend snapshot (because life sneaks into recipe posts):
- Slow morning start and a breakfast at the diner.
- Grocery run to stock up for upcoming recipes.
- Chased a mysterious Chipotle beer from one store to another and briefly enjoyed the bliss of a very cold beer fridge.
- Made pork chile verde for dinner (highly recommended).
- Watched classic episodes of The Office and a movie with my husband while finishing up this post.
Now, back to the meatballs.
These meatballs are made with ground lamb mixed with crumbled feta, shallots, semolina or breadcrumbs, parsley, and a warm spice blend of cumin, allspice, and cinnamon. The mixture is chilled briefly, then shaped into small, one- to two-bite meatballs and baked until just browned and cooked through. Serve them with a cool, tangy tzatziki sauce for the classic Greek pairing.
They’re ideal for parties—easy to pick up and packed with flavor—or serve a batch as a main course alongside a crisp salad for a lighter dinner. The feta keeps the meatballs tender and adds a salty tang that balances the spices perfectly.
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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Rimmed baking sheet
Ingredients
- 1 pound ground lamb
- 1/3 cup crumbled feta cheese
- 1/4 cup minced shallots
- 3 tablespoons semolina or bread crumbs
- 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
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In a large bowl combine ground lamb, crumbled feta, minced shallots, semolina or breadcrumbs, minced parsley, cumin, allspice, cinnamon, salt, and the beaten egg.
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Mix thoroughly by hand until evenly combined.
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Cover and chill the mixture in the refrigerator for at least one hour to firm up and let the flavors meld.
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Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or a silicone liner.
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Form the chilled mixture into 1½-inch balls (a tablespoon cookie scoop works well) and arrange them on the prepared baking sheet.
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Bake for about 20 minutes, until the meatballs are lightly browned on the outside and no longer pink in the center.
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Serve warm with tzatziki sauce.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
