mediterranean meatballs

Baked Greek meatballs are juicy, tender, flavorful, and delicious. They are quick and easy to make in 30 minutes, and freezer-friendly. 

Greek Meatballs

beef

breadcrumbs

dill,

garlic, finely chopped

lemon zest

lemon juice,

cumin

oregano

black pepper (or

feta cheese, crumbled

tzatziki sauce (for serving)

In a large mixing bowl, combine beef with breadcrumbs, dill, garlic, lemon zest, lemon juice, cumin, oregano, pepper, feta cheese, and egg. Mix well to form into a uniform consistency. Set aside for 15 minutes or refrigerate overnight.

Take 2 spoonfuls of the beef mixture at a time and roll into meatballs. Transfer meatballs onto a parchment-lined half sheet baking pan and lightly coat with some cooking oil spray to keep them from sticking, if needed.

Bake for 15 minutes until fully cooked. The internal temperature should reach 160F as read on a meat thermometer. 

Serve with a drizzle of  tzitaziki sauce, extra dill sprinkled on top, and a side of pita bread.

These Lamb Meatballs with Mint Chimichurri offer a flavorful and aromatic dish that combines tender, spiced ground lamb baked to perfection and topped with a vibrant, fresh mint chimichurri sauce. Perfect for a delicious Mediterranean-inspired meal, this recipe balances savory herbs and bright citrus zest with the cooling freshness of mint in the sauce.

Lamb Meatballs with Mint Chimichurri Recipe

½ lamb

red onion

almond flour

garlic cloves,

parsley

mint

salt

black pepper

½ cup loosely packed fresh flat-leaf parsley, finely chopped

garlic cloves, roughly chopped

red wine vinegar (or sherry vinegar)

red pepper flakes (optional)

olive oil

black pepper,

Prep and mix

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. In a medium bowl, combine ground lamb, egg, finely chopped red onion, almond flour, minced garlic, parsley, mint, dried oregano, ground cumin, lemon zest, kosher salt, and black pepper. Mix thoroughly with your hands until all ingredients are evenly incorporated.

Make the lamb meatballs

Using 1 ½ tablespoons of the lamb mixture or a medium cookie scoop, form about 30 evenly sized meatballs by rolling the mixture between your hands. Arrange the meatballs on the prepared baking sheet, ensuring they are spaced slightly apart.

Bake the lamb meatballs

Place the baking sheet in the preheated oven and bake the meatballs for 25 to 30 minutes. Bake until they are golden brown on the outside and cooked thoroughly on the inside.

Make the mint chimichurri

While the meatballs bake, prepare the chimichurri by combining the finely chopped mint, parsley, roughly chopped garlic, red wine vinegar, kosher salt, and red pepper flakes (if using) in a bowl. Slowly drizzle in the extra-virgin olive oil while stirring until the sauce is loose and spoonable. Season with ground black pepper to taste and allow the sauce to rest for 10 to 15 minutes to meld the flavors.

Serve

Plate the baked lamb meatballs and spoon the fresh mint chimichurri on top or serve it alongside as a dipping sauce. Enjoy immediately for the best flavor and texture.

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Top 2 mediterranean meatballs recipes from across the web

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

Top Tags

Greek Meatballs

Lamb Meatballs with Mint Chimichurr...

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