INGREDIENTS
| Ingredient | Amount |
|---|---|
| Ground lamb | 1½ lbs |
| Medium onion, grated | 1 |
| Garlic cloves, minced | 3 |
| Plain breadcrumbs | ½ cup |
| Large egg | 1 |
| Fresh mint, finely chopped | ¼ cup |
| Fresh parsley, chopped | ¼ cup |
| Dried oregano | 1 tablespoon |
| Ground cumin | 1 teaspoon |
| Ground cinnamon | ½ teaspoon |
| Feta cheese, crumbled | ½ cup |
| Salt and pepper | To taste |
| Olive oil for cooking | As needed |
INSTRUCTIONS
Prepare Mixture:
- Grate onion using box grater
- Place grated onion in clean kitchen towel
- Squeeze firmly to remove excess moisture (very important for texture)
- Finely chop fresh mint and parsley
Mix:
- Add ground lamb to large bowl
- Add squeezed onion, garlic, breadcrumbs, egg, mint, parsley, oregano, cumin, cinnamon, feta, salt, and pepper
- Mix gently with hands until just combined
- Don’t overmix – makes meatballs tough
- Cover and refrigerate 30 minutes (helps hold shape)
Shape:
- Wet hands with cold water
- Form mixture into 1½-inch balls (about golf ball size)
- Place on plate
- Keep bowl of cold water nearby to prevent sticking
- Should make 24-28 meatballs
Cook (Choose Method):
Pan-Frying (Traditional):
- Heat 2 tablespoons olive oil in large skillet over medium-high heat
- Cook meatballs in batches (don’t crowd)
- Cook 3-4 minutes per side until golden brown and cooked through
- Internal temperature should reach 160°F
- Drain on paper towels
Baking (Healthier):
- Preheat oven to 400°F
- Arrange meatballs on oiled baking sheet
- Brush tops with olive oil
- Bake 20-25 minutes, flipping once halfway
- Should be golden and cooked through
Air Fryer:
- Preheat to 380°F
- Spray basket with oil
- Cook 12-15 minutes, shaking basket halfway
Serve:
- Transfer to serving platter
- Squeeze fresh lemon juice over top
- Garnish with fresh mint leaves
- Serve with tzatziki sauce, warm pita bread, and lemon wedges
Pairings: Serve with our Authentic Greek Meatballs for comparison, or see more meatball recipes at Serious Eats.
Storage: Refrigerate cooked meatballs 4 days. Freeze uncooked shaped meatballs 3 months. Cook from frozen, adding 5 minutes.
Nutritional Information (per 3 meatballs): 285 calories | 22g protein | 8g carbs | 18g fat
