Greek-inspired lamb and beef meatballs are a nutritious, high protein dish, perfect for meal prep. By incorporating Greek yogurt and fresh herbs and spices, these meatballs are moist and tender, while also being lower in fat and higher in protein compared to other recipes.
My ground lamb meatballs are bursting with Mediterranean flavors like garlic, cumin and fresh parsley. Packed with protein and balanced with wholesome ingredients, these meatballs are not only delicious but also a nutritious option for lunches or dinners throughout the week.
Serve them with a refreshing tzatziki sauce and homemade hummus, over a bed of quinoa, or alongside roasted veggies for a meal that’s as satisfying as it is nourishing.
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why you’ll love these Lamb & Beef meatballs
- Quick and easy to prep – making them the perfect meal for a busy night where you’re crunched for time.
- Great to make in advance and for meal prep – prep these a day or two in advance and bake when ready, and they taste delicious even 3-5 days after cooking!
- Moist, tender, flavorful & delicious! The Greek yogurt, herbs and spices add creaminess, flavor to the meatballs, while never drying out.
- Super family friendly – Kids will love these and they are so versatile; working great wrapped in pita bread or topped on roasted veggies.
Ingredients & substitions to make these delicious Meatballs
- Ground lamb as well as ground beef or ground pork – 1 pound each. The lamb adds a wonderfully rich flavor, yet is balanced out by the addition of ground beef or pork.
- Bread – 2 pieces, preferably crusts removed and torn into small pieces.
- Greek yogurt – ⅓ cup acts as a binder, while also adding creaminess and a bit more protein.
- Fresh minced herbs – ¼ cup feel free to use any combo on hand including parsley, mint, dill or oregano.
- Garlic cloves – 2 medium cloves, minced
- Dried herbs and spices including cumin, red pepper flakes, cinnamon, paprika and salt and pepper.
How to make greek lamb meatballs
Make greek yogurt binder
A binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough. For our binder, combine Greek yogurt, bread pieces and 1-2 tablespoons of water in a large mixing bowl. Mix well with a spoon or fingers till yogurt is incorporated and fully absorbed with the bread.
Add herbs and spices
Once the binder is set, add the fresh and dried herbs, as well as salt and pepper, and mix till well combined.
mix up meatballs
Add the ground lamb and beef or pork, and mix really good with your hands till all ingredients are well combined.
Form & bake meatballs
Form lamb mixture into meatballs that are about 1.5″ – 2″ in diameter. Make sure not to make them too small, or they may dry out. Place meatballs on a parchment lined baking sheet and bake at 350 degrees f for about 20-25 minutes.
lamb meatball recipe tips & faq’s
These lamb meatballs taste spectacular over a bed of quinoa, couscous or a light lemony orzo salad. They’re also great stuffed in a pita with loads of fresh veggies, tzatziki and hummus sauce. For a low carb option, serve alongside a tray of mixed roasted veggies such as zucchini, tomatoes and bell peppers.
Yes, absolutely, but you may have to air fry in batches. Cook at 375 for about 10-12 minutes, till meatballs are cooked through and nice and golden brown.
Top Tips
After making these a dozen times, here are two of my top tips for making these lamb and beef meatballs:
- Remove the crusts from the bread, which will make for a more even meatball texture. If you leave the crusts in tact, you may get pieces that don’t soften up with the yogurt and will not blend into the ground lamb mixture as well.
- Bake on a rack as pictured above. By placing the meatballs on a wire rack set over a baking sheet, it allows air to circulate and prevents the bottoms from getting soggy.
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More Awesome meal prep recipes
- Chicken Shawarma is another delicious Mediterranean inspired dish that is easy to make and perfect for meal prep!
- Healthy turkey meatballs can be baked or pan fried, and have a herby lemon flavor that is light and refreshing.
- Dutch oven shredded chicken is the ultimate lean protein meal prep hack!
- In need of high protein meal prep lunches? Visit this post for 8 super convenient meals to prep for the work week!
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Did you make this recipe?
If you gave this recipe a try, I’d love your feedback! Any tips or recipe additions you’d like to share, I’d love to hear it! Let’s connect down in the comments below.
Lamb Meatballs Recipe
Equipment
- Baking sheet
Ingredients
- 2 slices White bread torn into small pieces, preferably crusts removed
- ⅓ cup Nonfat Greek yogurt
- 2 tablespoon Water
- 2 Garlic cloves minced
- 2 teaspoon Cumin ground
- ¼ cup Fresh herbs such as parsley and mint minced
- ½ teaspoon Paprika ground
- ⅛ teaspoon Cinnamon
- ½ teaspoon Red chili flakes
- 1 teaspoon Kosher salt
- ¼ teaspoon Black pepper
- 1 lb Ground lamb
- 1 lb Ground beef 90/10 lean preferred, or ground pork
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Combine Greek yogurt, bread pieces and 1-2 tablespoons of water in a large mixing bowl. Mix well with a spoon or fingers till yogurt is incorporated and fully absorbed with the bread.2 slices White bread, ⅓ cup Nonfat Greek yogurt, 2 tablespoon Water
- Add the garlic, fresh and dried herbs, as well as salt and pepper, and mix till well combined.2 Garlic cloves, 2 teaspoon Cumin, ¼ cup Fresh herbs such as parsley and mint, ½ teaspoon Paprika, ⅛ teaspoon Cinnamon, ½ teaspoon Red chili flakes, 1 teaspoon Kosher salt, ¼ teaspoon Black pepper
- Add the ground lamb and beef or pork, and mix really good with your hands till all ingredients are well combined.1 lb Ground lamb, 1 lb Ground beef
- Form lamb mixture into meatballs that are about 1.5″ – 2″ in diameter. Make sure not to make them too small, or they may dry out. Place meatballs on a parchment lined baking sheet and bake at 350 degrees f for about 20-25 minutes, till internal temperature reaches 160 degrees f.
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