These flavor-packed lamb meatballs are made in 20 minutes using the broiler, ground lamb, and fresh Greek flavors like lemon, oregano, coriander, cumin, and fresh parsley. (250 calories or 8 WW points)
This post is sponsored by Farmer’s Mark American Lamb.
Every once in a while, I begin to feel a little claustrophobic about our current meal rotation. It’s a cycle I’ve been through enough times now to recognize that when I start to feel like I only ever make the same chicken this or steak that, it’s time to shake things up. This week, I’m adding a little verve to the traditional Italian meatballs I make all the time with new ingredients and new flavors. These flavor-packed meatballs are made with nutrient-rich American ground lamb and fresh Greek flavors like lemon, oregano, coriander, cumin, and fresh parsley.
To cut down on active cooking time and make my lamb meatball recipe easier (always looking out for the tired weeknight cooks), I like to broil them rather than pan-frying. After 10-12 minutes under the high heat of the broiler, you’ll have a pan full of well-browned meatballs with tender middles.
Now, if you’re anything like me, you might consider lamb a holiday meat—the kind of protein you reserve for special occasions, but it doesn’t have to be. It’s a great choice to add to your regular rotation. It’s familiar enough to be comforting but different enough to feel special. And getting more diverse nutrients is always beneficial. American lamb is a great source of protein, vitamin B12, niacin, zinc and selenium. A 3-ounce serving of lamb provides nearly five times the essential omega-3 fatty acids and alpha linoleic acid of a 3-ounce serving of beef.
You can also feel good about where this meat is sourced from. I used Farmer’s Mark American lamb by Superior Farms, which is humanely and sustainably raised on open pastures. They don’t use any antibiotics or added hormones. So it’s a great meat to use when you are adding lamb into the rotation.
These greek meatballs are moist, tender, and incredibly tasty, with the meaty, savory flavor of lamb and fresh herbs. And if taste wasn’t enough, they’re really versatile, too—serve them as a main dish with rice and salad; stuff them in a pita with tzatziki sauce for lunch; or stick toothpicks in them for a great appetizer.
Tips for Better Lamb Meatballs
- To ensure tender meatballs, aim to mix the meat and other ingredients just until they’re combined—too much mixing will make your lamb meatballs tough.
- One way to cut down on the amount of mixing you need to do is by stirring together all of the dry ingredients (panko, herbs, and spices) before adding them to the ground lamb and egg.
- When rolling the mixture into balls, try to be gentle. Packing the ingredients together too tightly will make them overly firm.
- If you don’t have panko, use a piece of bread and pulse it in the food processor until it turns to crumbs.
Greek Lamb Meatballs
- ½ cup panko breadcrumbs plain
- 2 garlic cloves, minced
- 2 tbsp finely chopped fresh parsley
- 2 tsp grated lemon zest
- 1¼ tsp dried oregano
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 pound ground lamb
- 1 egg
- Preheat your oven’s broiler. Set the oven rack about 7 inches from the heat. Line a baking sheet with aluminum foil and lightly grease it with vegetable oil.
- In a large bowl, stir together the breadcrumbs, garlic, parsley, lemon zest, oregano, coriander, cumin, salt, and pepper. Add the ground lamb and egg and use your hands to mix until combined.
- Divide the mixture into 12 equal portions, roll into balls, and arrange on your prepared baking sheet.
- Broil until browned and cooked through, flipping halfway, 10 to 12 minutes.