These lamb meatballs are super simple, versatile and go well on their own with pita or folded into an orzo or zucchini pasta salad. Seasoned with a simple rosemary dijon blend, lots of lemon, and a few other simple ingredients, the possibilities are up to you; poppable little bites of flavor are just a few steps away.

Attention, fellow food enthusiasts! Get ready to embark on a flavor-packed adventure with these easy everyday lamb meatballs. Brace yourselves for an explosion of Mediterranean flavors that will transport your taste buds to distant lands. This lamb meatball recipe is not just your ordinary dish; it’s an invitation to savor the delectable goodness of perfectly seasoned, juicy meatballs that will leave you craving more. So, let’s dive into this epicurean journey and unlock the secrets of creating a mouthwatering meal worthy of your culinary repertoire.

What Are Lamb Meatballs?

Lamb meatballs are savory ground lamb morsels mixed with herbs, spices, and other flavorful ingredients. These delectable bites are shaped into small, round balls and then cooked to perfection. Lamb meatballs offer a unique twist on the classic meatball, and are smaller than our traditional polpette, infusing them with the rich and distinct flavor of lamb. Whether served as an appetizer, added to pasta dishes, or enjoyed as a main course, lamb meatballs will tantalize your taste buds with their exceptional flavor and culinary versatility.

Lamb Meatball Ingredients

• Garlic Cloves – Minced
• White Onion – Minced
• Ground Lamb – We used 1lb of ground meat for this recipe.
• Rosemary-Dijon Spice Blend – Substitute 1 tsp dijon and freshly minced rosemary if you do not have the spice blend.
• Girl Carnivore Chick Fest Spice Blend
• Lemon
• Lemon-Infused Olive Oil
• Kosher Salt & Black Pepper

How to Make Lamb Meatballs

PREP THE MEATBALLS

• Place the minced garlic and onion in a large bowl.
• Combine remaining ingredients – ground lamb, rosemary-dijon spice blend, Chick Fest spice blend, 1 teaspoon lemon juice, and 1 teaspoon lemon zest. Lastly, add the oil.
• Season with salt and pepper, if desired.
• Mix with your hands until everything is evenly distributed.
• Use a small 1″ cookie scoop or your hands to form meatballs with the meat mixture.
• Place in the fridge for 30 minutes before baking.

BAKE THE MEATBALLS

• Preheat the oven to 350 degrees F.
• Line a large baking sheet with parchment paper.
• Arrange the meatballs in a single layer on the sheet, with 1″ between each meatball.
• Bake for 15 to 20 minutes until the meatballs have cooked to an internal temperature of 160° F and are golden brown.
• Remove from the oven and let rest for 3 to 5 minutes before serving tender meatballs.

SERVE

• Serve the meatballs with toppings like tzatziki sauce, red onion, fresh parsley, feta cheese crumbles, and a warm pita!

What to Serve With Lamb Meatballs

These flavorful little meatballs pair well with other appetizers like Smoked Cream Cheese with Smoked Salmon, Air Fryer Pickle Brined Chicken Wings, and Grilled Flank Steak Pinwheels. Make an appetizer platter with other grilled veggies and creamy Sriracha Hummus. Or pile them high on top of a chayote salad.

Leftovers & Reheating

Storing

Once cooked, store in an airtight container or resealable bag in the freezer for up to two months or in the fridge for up to 3 days. Turn leftovers into delicious lamb over rice.

Reheating

To reheat leftovers from the fridge, microwave in 30-second blasts until heated through or in an oven preheated to 325 degrees F for 10 to 15 minutes.

To cook the lamb meatballs from frozen, pre-heat the oven to 350, place as many as you want on a parchment-lined baking sheet, and bake until heated through (about 15 minutes).