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Easy Lamb Meatball Recipe

Happy Thursday, everyone! I hope your first full week of the new year is going well. I’m staying busy but having a good time cooking all kinds of different things. What I have for you here today is an easy lamb meatball recipe. Are you excited? I am because lamb meatballs are one of my favorite food items.

Lamb Meatballs

Lamb meatballs are quite easy to make and pay off really big in the flavor department. If you have an aversion to touching raw meat, either use gloves or skip this recipe because it requires getting your hands all up in the meat mixture. For those still with us and ready to get down and dirty, let’s do it.

Lamb Meatballs

The recipe for lamb meatballs is actually very simple – ground lamb, some spices and an egg. The method is just as straight forward as well – combine all ingredients and mix until well-incorporated. The bit of technique comes in when you’re rolling these little gems. You want to roll the meatball in the palm of your hand to ensure that the meat, seasoning and egg all stick together; 15 seconds or so should do it.  See the pic below on how they should come out.

Lamb Meatballs Ready for Oven

Of course lamb meatballs are big in Turkey and in the Mediterranean and even Arab countries. Meatballs are typically called kofta or something similar in that part of the world, and you’ll actually need to acquire or make a lamb meatball spice mixture for this recipe. We have some from when went to Turkey in 2010 but fear not, if you don’t have any, it’s very easy to make. I include a recipe adapted from a Martha Stewart cookbook. I love Martha’s recipes…. I know – NERD.

Meatball Spice Mix

While this recipe is very easy, it will require some pre-planning because after the meatballs are made, they need to rest in the refrigerator for an hour. This is to allow the meat relax before cooking. AND a chilled meatball will produce a better final product than a non-chilled one.  Since you’ve gone through all the trouble to make homemade meatballs, might as well do it right.

Freshly Baked Lamb Meatballs

The meatballs bake very quickly in a hot oven.  These are only going to cook for about 10 minutes in a 450 ºF oven. Quick and easy. Lamb is a lean meat so there really won’t be much grease coming off of the meatballs. Once done in the oven, they’ll be ready to use right away.

Lamb Meatball Pita

Speaking of which, you might be wondering how to serve them… My favorite way is to get pitas or some type of sandwich pocket and stuff them in there with Greek yogurt, fresh tomatoes and some green onion. These meatballs are very flavorful and it really doesn’t take much dressing up of them.  I like to season my Greek yogurt with a little of the kofta spice mixture. It really matches well with the flavor of the lamb.

Lamb Meatball Pita

Now that you’re super duper hungry, on to the recipe!

Yield: 14-1 ounce meatballs

Easy Lamb Meatball Recipe

This easy lamb meatball recipe is just as easy to make as it is delicious. Serve on pita with tomatoes and seasoned Greek yogurt for a special treat.


Meatball Spice Mixture:
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper
  • 1 pound ground lamb
  • 1 tablespoon meatball spice mixture
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • 1 large egg
Optional Serving Accompaniments:
  • Pita
  • Chopped tomatoes, seasoned with salt and cayenne pepper
  • Greek yogurt, seasoned with the meatball spice mix
  • Thinly sliced green onion


  1. Before starting on the meatballs, make the meatball spice mixture: Mix all the spices together in a small bowl or container. Store, tightly sealed, at room temperature up to 3 months.
  2. For the meatballs, thoroughly mix the ingredients listed under "meatballs" in a bowl.
  3. Use a 1 ounce scoop or eyeball the size, and roll out about 14 meatballs.
    • For smaller meatballs: use a tablespoon as a scoop. Yield will increase to about 28 smaller meatballs.
  4. Take the meatball in the palm of your hand and roll well (about 15 seconds) to help the meatball best stick together.
  5. Place onto a plate and refrigerate at least an hour before baking.
  6. About 15 minutes before you're ready to bake, pre-heat the oven to 450 ºF.
  7. Line a baking pan with foil and non-stick spray (or use a Silpat), and bake the meatballs for 10 minutes.
  8. Remove and serve promptly with Greek yogurt, tomatoes, green onion, and pita.

Meatball spice mixture adapted from the "Martha Stewart Living Cookbook: The New Classic" (printed edition)

Prep:15 minutes

Cook:10 minutes

Total:1 hour, 25 minutes

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