lamb meatballs

These lamb kofta meatballs in curry sauce are the perfect warming meal for a winter night.

Lamb kofta meatballs in curry sauce

& lemon

olive oil

white onion, thinly sliced

lean lamb mince

brown onion, coarsely grated

garlic cloves, crushed

(25 grams) fresh white breadcrumbs

coriander leaves, chopped,

mint leaves, chopped

(100 grams) korma curry paste

tbs finely chopped ginger

can chopped tomatoes

coconut milk

cinnamon quill

telegraph cucumber, roughly chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

Brothy Meatballs with Peas and Pasta is light, but richly flavored; fresh snap peas add color and texture while a fennel and herb slaw brings the zing!

Brothy Meatballs with Peas and Pasta

***Meatballs

Onion,

Plain Whole-Milk Greek Yogurt

tbsp. Fennel Seeds

Kosher Salt

Freshly Ground Black Pepper

Egg,

lb. Ground Pork

***Brothy Meatballs with Peas and Pasta

tbsp. (or more) Olive Oil, plus more for drizzling

Large Shallots, thinly sliced

Garlic Cloves, thinly sliced

Small/Medium Fennel Bulbs, halved, cored, very thinly sliced lengthwise, divided (one

Fresh Ground Pepper

Low-Sodium Chicken

Torn Dill

Parsley Leaves

Sugar

Shelled Fresh (or frozen) English Peas

Salt

Tender, oven-baked lamb meatballs paired with a buttery and lemony orzo pasta and homemade tzatziki sauce for a complete meal idea anytime.

Australian Lamb Meatballs with Buttery Lemon Orzo &amp; Tzatziki Sauce

Australian Ground Lamb

Parmesan Cheese

Garlic,

Large Organic Egg

Oregano

Black Pepper

Onion Powder

Red Pepper Flakes

Garlic Powder

Orzo Pasta

Chicken Stock

Lemon

Butter

Fresh Parsley, chopped

Greek Yogurt

Cucumber

Fresh Dill

tbsp. Fresh Parsley

Ground Cinnamon

Break down the Australian ground lamb into pieces and place it into a large bowl.

Add all meatball ingredients into the same bowl and mix together well with hands.

Form into palm-sized meatballs before placing them into a baking sheet (paid link).

Bake for 15 minutes at 350 degrees, then broil for an additional 1 to 2 minutes until browned.

For the Lamb Meatballs:

Add chicken stock to a cooking pot and bring to a boil. Cook the orzo pasta as instructed.

Heat cooking pan to medium heat and add butter and garlic. SEt to the side.

To the same pot as the orzo, add parsley, lemon zest, 1 tsp. of lemon juice, salt, and melted butter mixture. Mix together.

For the Buttery Lemon Orzo:

Peel the skin from the cucumber and chop it into small pieces. Drain the juices by squeezing in a paper towel. Place in a small bowl. Add fresh dill and remaining ingredients.

Whisk together until smooth. Service alongside lamb meatballs and orzo.

For the Tzatziki Sauce:

This was so delicious.  Big hit with my family.  The meatballs were so easy and tasty.  Nice trick doing them in the oven, too— no mess.  The buttery orzo is a perfect side.  This dish makes great lunch leftovers, too (though I had to fight to make sure we had any.  Everyone devoured this dish).  My kids packed up meatball and pitas for school lunches.

I’ve made these three times in less than a month. They are so easy and so delicious. Thanks for the great recipe!

Lamb Meatballs with Indian Curry Sauce- a simple easy dinner that is full of flavor! Gluten-free, Keto and Paleo! Serve it over rice, cauliflower rice or a big bowl of spinach!

Lamb Meatballs with Indian Curry Sauce 

lb American lamb

garlic cloves, finely minced

salt

garam masala

mint

ghee, butter

shallot, diced

garlic-

ginger,

tsp fresh turmeric, grated (or ½ teaspoon ground turmeric)

tablespoon garam masala spice

fennel seeds

fenugreek leaves

tomato,

13.5 oz coconut milk (not lite)

brown sugar sugar

½ teaspoon salt, more to taste

cayenne,

Place ground lamb, shallot, garlic, salt, garam masala and mint in a bowl and mix well, using your hands. Using wet hands, form into 1 ½ inch wide balls. ( about 10 meatballs)

Heat a large skillet with olive oil. Begin searing the lamb meatballs, until most sides are nicely browned, about 10 minutes. ( You can finish cooking them through in the sauce, so just brown them at this point)

At the same time you could start the sauce ( or wait and use the same pan).

Heat ghee in a skillet over medium heat. Add shallot and cook 3-4 minutes. Add garlic and ginger and cook two more minutes. Add all the spices and then the tomato and its juices. Cook 1 minutes. Add the coconut milk and simmer gently for 3-4 minutes. Add the sugar, salt and cayenne. Taste and adjust salt and heat.

Add the lamb meatballs to the sauce, coating well. Simmer gently until the lamb meatballs are cooked through ( 5-10 minutes). Serve over your choice of rice, cauliflower rice, or baby spinach.

I didn't have mint, and decided to one drop of organic peppermint essential oil into the meat ball mix and it was delightful!  I did cut back on the spices a bit as I am serving little kids.  We all loved this meal and will make it again!

I made this recipe and thoroughly enjoyed it. It was easy to make and delicious. My son-in-law is from Sri Lanka and loves lamb. He had this for lunch and gave it a thumbs up! Thank you for your recipes. I can count on them being accurate, delicious and healthy.

I just made this recipe for Father’s Day and my husband said it was the best dish that I’ve ever made! Thank you!

I made this for dinner last night and my husband and I both LOVED it. I didn't have any mint so I left that out, and I don't like coconut milk in my curry, so I replaced it with 1 cup of cream and about 1/4 cup splash of skim milk (so it wouldn't be too thick). The meatballs and the curry itself for delicious. We served it with freshly toasted naan. It was delicious!

Sooooooooo good❤️!  I will make this again!  Simple to make and has big flavour!! I made the squash/potato curry as a veg dish and omg amazing flavours! I also made the naan which Everyone raved about!  Lots of ummmm and compliments about all of these dishes.  I’ve been cooking from this site for years and years.  First review...I’ve never been disappointed.  Sylvia you nourish my families body and my soul with your blog. 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻Gratitude.

I made this dish using Sylvia's lentil balls and it worked amazingly, I recommend trying it if you're looking to make it veggie/vegan. The lentil balls are my go to meatball alternative now, I just change up the herbs and spices depending on the dish I'm using them in. Yum!

This was one of the most successful recipes I've tried in over a year! Delicious, easy to make, well-balanced, and a big hit with my guest. Only changed one thing: instead of frying, I baked the meatballs to medium rare, then added them to the sautee pan during sauce prep to gently finish cooking.

This was one of the most successful recipes I've tried in over a year! Delicious, easy to make, well-balanced, and a big hit with my guest. Only changed one thing: instead of frying, I baked the meatballs to medium rare, then added them to the sautee pan during sauce prep to gently finish cooking. Also, served with both <span class="tasty-link" data-tasty-link-href="https://www.feastingathome.com/how-to-make-cauliflower-rice/">cauliflower rice</span> and spinach (perfect accompaniments) as well as warm mini NaaN breads.

In many ways, this turned out great! However, some comments:

In making the meatballs, it's a good idea to include an egg. The last time I made a meatball recipe that also didn't call for eggs, the meatballs fell apart. This time I added the egg, and they came out perfectly (the eggs act as binders).  It is also probably best to use fresh mint rather than dry. It's perfect for the lamb.

I used a large onion for the sauce, onions generally form the basis of a curry dish, and a single shallot just didn't feel as though it were enough. I also made my own garam masala, and it tasted great in this dish.  However, as someone else on this board pointed out, garam masala is generally used as a finishing spice in most Indian recipes, not as the main spice for the dish. So I'm not sure how well store-bought garam masala (which ranges widely in terms of ingredients and flavour) will work.

But all that said, this came out great, and using my homemade garam masala as the main spice gave it a unique and delicious flavour.

Love this used yoghurt instead of coconut milk as didn’t have any and tinned tomato’s instead of fresh but it did not deter from the taste and flavour. Thank you for sharing the recipe x

So yummy good.  I did not make meatballs cause I'm lazy. I sauteed the ground lamb with the shallots and spices.  Made the sauce in another skillet then added the lamb mixture to the sauce. This is so so good.  Comfort food!

Pan-fried juicy Greek lamb meatballs full of fresh herbs and spices, onion and garlic, and tons of flavor. Eat them as is or serve alongside fresh tomato and cucumber salad, herby cauliflower rice, and homemade tzatziki to bring it all together. These greek bowls make a great balanced meal packed with protein and healthy fats and are great for fun weeknight dinner or meal prep.

Greek Lamb Meatballs

lamb

red onion (135 grams)

garlic,

fresh parsley, chopped

fresh mint leaves, chopped ((8-10 large leaves))

oregano

salt and pepper,

tapioca flour, for rolling

oil needed)

cucumber, deseeded and chopped ((215 grams))

cherry tomatoes, halved ((210 grams))

kalamata olives, halved ((70 grams))

onion ((45 grams))

red wine vinegar

lemon juice

tzatziki sauce

batches green goddess cauliflower rice

chopped romaine

lemon wedges

Make the meatballs. In a large bowl, mix all meatballs ingredients today (except tapioca flour and oil for frying). Cover mixture and place in the fridge for at least an hour to let flavors marinate. If you don’t have time, you can skip this step, but it really helps give the meatballs so much flavor. You can also marinate for more than an hour if you like.

Make additional sides if desired. While the meatballs marinate, make the greek salad. Combine all ingredients into a medium bowl and stir to combine. If making tzatziki and cauliflower rice, make those as well.

Form meatballs. After they marinate, use a tablespoon as a scoop to form into meatballs. Add flour into a small bowl and roll each meatball in the flour, making sure it is coated, but shaking off the excess.

Cook meatballs. Heat a well-seasoned cast iron over medium heat. Add oil if needed. Cook meatballs for 5-8 minutes, stirring occasionally, until golden brown and cooked through. I had to cook mine in 2 batches.

Enjoy! Serve with greek salad, rice, and homemade tzatziki!

https://content.jwplatform.com/videos/5pb3piot.mp4

Pan-fried juicy Greek lamb meatballs full of fresh herbs and spices, onion and garlic, and tons of flavor. Eat them as is or serve them alongside fresh tomato and cucumber salad, herby cauliflower rice, and homemade tzatziki to bring it all together. These greek bowls make a great balanced meal packed with protein and healthy fats and are great for fun weeknight dinner or meal prep.

Zaatar Meatballs with Green Tahini Sauce can be made with ground turkey, chicken, lamb or beef. A quick, low-carb weeknight meal that is full of flavor. Serve with Israeli salad or Lebanese Slaw on the side.

Zaatar Meatballs with Green Tahini Sauce 

lb ground turkey, beef, chicken or lamb

tablespoon zaatar spice

lemon zest

turmeric

onion, very finely chopped (or 2-3 scallions)

herbs

aleppo or chili flakes (optional)

seeds

water

garlic

herbs (cilantro, Italian parsley, dill or basil

jalapeno (optional)

tahini paste, stirred

Make the meatballs

Place ground meat, salt and spices in a bowl and mix and toss with a fork to distribute evenly. Add onion, garlic, herbs and chili flakes, mixing again with a fork.

With wet hands, knead the mixture a couple of times adding olive oil if need be (please see notes). Divide into 4 balls, then form into 12 meatballs with wet hands (3 meatballs per ball).

Optional: Coat the meatballs in sesame seeds by rolling them or sprinkle lightly with zaatar  (if using zaatar, know it may contain more salt so go light or do a tester first)

Heat a large skillet with 1-2 tablespoon olive oil over medium-low heat, add the meatballs turning as each side gets golden. Lower heat to low to continue cooking all the way through or cook through in a 350F oven.

While the meatballs are cooking make the Green Tahini Sauce: Place all the ingredients (except the tahini paste) in a blender or food processer and blend until combined but not overly smooth. Add tahini paste. Blend until creamy. Taste, and adjust salt, acid and heat. If you want a &#8220;looser &#8220;sauce, add a little more water until the desired consistency.

Serve the meatballs over the Green Tahini Sauce with a side salad.

Made these with ground turkey- served with your Israeli Salad. Delicious!

We made this feast, za'atar meatballs, green tahini dressing and Lebanese slaw last night. All I can say is, spectacular! The flavors were so incredible, and now that my daughter and I are paleo, we now have more to add to our roster! I have one question: the meatballs were a bit tough, and we were wondering if there is a way to get them to come out more tender? We know korean meatballs are sometimes mixed with water and whipped to get them lighter. Your thoughts? Thanks for another fantastic menu!

Delicious and so easy!!  I made these with ground Turkey, doubled the batch and frozen half of them on a sheet pan raw.  Plan to cook them up another evening and just made the green tahini to go with them.  The tahini sauce....oh my goodness!  I wanted to get a spatula and scrape my plate clean!  Highly recommend!

Made these, plus the sauce, and the Israeli salad, both were delicious!!

Made this with ground turkey and it was so good. I added about a tablespoon of olive oil to meatballs and they turned out perfect  Served with grape tomatoes, cucumber, red pepper and feta.

Amazing! Would prefer a little less salt in the sauce but thats on me, will add a little at a time from now on.

So delicious&amp; Loved the flavors!  My 2-year old even liked the tahini sauce! Will definitely be making again! Thanks Sylvia!

Definitely not fast as far as my process (making zatar, including roasting the whole seeds), picking the herbs from the garden, washing and chopping, etc.,, but at least I didn't have to grind the turkey meat myself :-)  Delicious and I only realized this morning that I forgot to add the minced onions.  Oh well, it was worth all the work, served with the coleslaw and green tahini sauce and some garden tomatoes.  I think I would cut down on the salt a bit next time, but I may have goofed since I had to recalculate as I was working with a pound and a half of ground meat.  Will definitely try this with lamb, too, as that will stand up well to all the herbs and spices.  We have an Indian friend and he said his mother would spend most of her days roasting and grinding spices and preparing meals.  It's a labor of love, delicious freshness and healthy eating.  Thank you!

This is such an incredible recipe!  We've made twice using ground turkey with Israeli salad and couscous.  Penzy's Za'atar is great.  We put a tablespoon of O Oil roasted garlic olive oil in the meatballs which makes them tender. 

Sylvia, Thank-you for your incredible recipes!!!!!!!!!

These meatballs were absolutely delicious! The green tahini sauce was great too.  I might use less tahini to save calories next time. I paired it with the Lebanese slaw and some Lebanese rice. One of the best meals we've had recently!  Will definitely make again. Thanks!

As always, a great recipe! The tahini sauce is excellent and the shrimp I cooked as a side was delicious with the sauce. The frustrating thing is sadly Zaatar, that much I have figured out after trying a few Zaatar recipes. Sumac is an ubiquitous shrub in North America that displays a brilliant autumn display. It is also a member of the poison ivy family. It unfortunately has such an acrid taste, I am confused by several recipes and blogs that sell it as a side operation. If I had not used it in the meatballs, they would have been great! Now I know after several tries, it is just not for me.

I made these using Impossible meat and rolled them in black sesame seeds. They were excellent. Inormally dislike tahini sauce so I made hummus sauce using cilantro &amp; parsley. Ate it all with sauteed purple cabbage &amp; carrots. So good!

This recipe is fantastic. I made with ground Bison and they were DELICIOUS!! I premade the balls and sauce and cooked them on a cast iron over a fire while camping. Everyone loved them!!! I will definitely be making these again. Thank you Sylvia!!!

SO GOOD! I made these with Impossible burger instead of real meat and they turned out awesome.

This is a staple recipe in my house now. We usually go with beef (looking forward to trying lamb!) served over greens with tomatoes, red onion, feta, zaatar-rubbed homemade french fries and that wonderful, WONDERFUL sauce. When we have time everything comes in a homemade sourdough pita. Thank you for posting this!

So very delicious!  I used ground lamb and made the Lebanese Slaw and the tahini sauce, all fantastic together. Used the sumac (a first for me) and love it! Our ground lamb is a bit fatty so I was thinking I may just try cooking these on a sheet pan next time without the olive oil?

This was delicious - I would highly recommend updating the recipe to note that some zaatar blends already have salt! I’ve never made something like this so I tested a few in a pan first that I’d coated in zaatar and they were SO salty and thankfully realized it before I made 2.5 lbs of meatballs. I also forgot fresh herbs so I used dried dill, oregano, and parsley, and I didn’t have sumac so I subbed a blend of cinnamon, allspice, and paprika. I also added some homemade breadcrumbs. The tahini sauce was fabulous too, I added a whole jalapeno and also some fresh lime (I can never make recipes as is). Thank you so much for providing the base recipe for me to learn from!

This is a weeknight go-to recipe, especially in the summer when the fresh herbs are available. Very flavorful and easy to put together. I tend to use one of my spicy tomato sauces so also versatile.

The tahini sauce is fresh and the meatballs full of flavor. This is the third time I’ve made this recipe and all the ingredients and ratios are on point.

These Greek Lamb Meatballs with Feta Tzatziki are truly what dreams are made of.

Greek Lamb Meatballs with Tzatziki

red onion (finely chopped)

garlic (minced)

flat-leaf parsley (minced)

mint (minced)

panko breadcrumbs

black pepper

Persian cucumbers (small dice)

lemon

garlic (finely minced)

dill (chopped)

salt and freshly cracked black pepper

feta

parsley (to garnish)

Preheat the oven to broil.

In a medium bowl, combine lamb with all of the meatball ingredients. Form the meat into golf ball sized balls. Place the meatballs two inches apart on the baking sheet, and position the baking sheet a few inches from the heat source. Broil for about 5-7 minutes, turning once halfway through. Alternatively you can bake these at 425 for 8-10 minutes.

Combine the ingredients for the feta tzatziki. Serve alongside the meatballs for dipping.

We add cumin to the lamb but otherwise LOVE these. This dinner is a huge hit with our 6 and 9 year old kids, and the leftovers (we double the recipe) make for a great packed lunch.

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Lamb kofta meatballs in curry sauce

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Zaatar Meatballs with Green Tahini ...

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Top 10 lamb meatballs recipes from across the web

The most viewed lamb meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lamb kofta meatballs in curry sauce

Brothy Meatballs with Peas and Past...

Australian Lamb Meatballs with Butt...

Lamb Meatballs with Indian Curry Sa...

Greek Lamb Meatballs

Zaatar Meatballs with Green Tahini ...

Zaatar Meatballs with Green Tahini ...

Greek Lamb Meatballs with Tzatziki

Lamb Meatballs with Caramelized Oni...

Moroccan Spiral Meatball Zucchini B...

The most viewed lamb meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine