Can I substitute ground lamb with other types of meat?

Yes! You can substitute ground lamb with ground turkey, beef, or even a plant-based mixture of lentils and mushrooms. Adjust the cooking times as necessary since turkey might cook faster than lamb.

How do I store leftovers?

Leftover ground lamb meatballs can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 3 months. Reheat in a skillet or microwave before serving.

Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatball mixture a day in advance and refrigerate it until you're ready to shape and cook the meatballs. Alternatively, shape the meatballs and freeze them before cooking for a convenient, make-ahead meal.

Ground Lamb Meatballs: A Mediterranean Delight for Any Meal

Name: Ground Lamb Meatballs
Prep time: PT-495520H10M24S
Cook time: PT-495520H10M24S
Total time: PT-495520H10M24S
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 1 tbsp minced garlic; 1 tsp cumin; 1/2 tsp black pepper; 1 tsp onion powder; 1 tsp kosher salt; 2 tbsp plain Greek yogurt; 1/2 cup chopped cilantro; 1 lb ground lamb

Description

These ground lamb meatballs are bursting with Mediterranean flavors. Juicy, tender, and perfectly spiced, they are a delicious twist on traditional meatballs. With ingredients like cumin, garlic, and cilantro, these meatballs are quick and easy to make, ideal for a family dinner or a special gathering. Serve them over rice, in pita bread, or with a cool cucumber yogurt sauce for a complete meal.

Ingredients

Scale

2 tbsp olive oil
1 tbsp minced garlic
1 tsp cumin
1/2 tsp black pepper
1 tsp onion powder
1 tsp kosher salt
2 tbsp plain Greek yogurt
1/2 cup chopped cilantro
1 lb ground lamb

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Instructions

In a medium bowl, combine the ground lamb, Greek yogurt, garlic, kosher salt, black pepper, onion powder, cumin, and cilantro. Mix well until all ingredients are evenly incorporated.
Use a 1.5-tablespoon scoop to measure out portions of the meatball mixture. Wet your hands and roll each portion into a round meatball.
Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the meatballs in a single layer, ensuring they don’t touch each other. Cook for about 5 minutes, turning frequently, until golden brown on all sides.
Add 1/4 cup of water to the skillet and quickly cover. Let the meatballs cook for an additional 2-3 minutes to ensure they are fully cooked inside.
Using a slotted spoon, remove the meatballs from the skillet and place them on a serving plate. Serve hot with your choice of sides or a dipping sauce.

Notes

If your meatballs aren’t browning evenly, ensure the oil is hot before adding them to the pan.
For a dairy-free version, substitute Greek yogurt with coconut yogurt or cashew cream.
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Make-ahead options include preparing the meatball mixture ahead of time and refrigerating it or freezing the formed meatballs before cooking.

Prep Time: 10-15 minutes
Cook Time: 10-15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 meatball
Calories: 75-80
Sugar: 1g
Sodium: 200mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 6g
Cholesterol: 30mg