Greek Lamb Meatballs with Creamy Green Herb Sauce

Game days just got tastier with these tender Greek Lamb Meatballs loaded with garlic and spices for a super flavorful bite. A pinch of red pepper flakes gives them just the right kick that pairs perfectly with the Creamy Green Herb Sauce. They’re freezer-friendly so you can always have them on hand to serve as an app or with some buttery noodles and a side salad for a quick and easy dinner.

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What if we’re not fans of lamb?

No problem! If you’re not a lamb fan that’s totally ok and have no fear. Stick with the recipe and substitute ground beef, chicken, turkey, pork, or something plant-based like Impossible. It’s all good. Nonetheless, in our house we keep lamb in the rotation throughout the year with Irish Pub Shepherd’s Pie, Lamb Burgers & Avocado Tzatziki, Spicy Glazed Lamb Tacos and Grilled Rack of Lamb to name a few. Now, on to the recipe!

How to Make Greek Lamb Meatballs with Creamy Green Herb Sauce

All you need is a bowl and a parchment-lined, rimmed baking sheet. The ground lamb is flavored with minced shallots and garlic, smoked paprika, oregano, cumin, fennel seed and fresh cilantro. You can dial the crushed red pepper flakes up or down to your liking. It literally takes just 15 minutes of prep before popping them into the oven. Plus you can form the meatballs a day before baking or freeze them up to 3 months to enjoy at another time.

And about this dreamy Creamy Green Herb Sauce, let me just say it can go on just about anything. It’s a whipped, yogurt-based blend of fresh parsley, basil, green onion and a splash of citrus. A small avocado gives the sauce extra body and that ultra-smooth texture. So good!💚

How to Serve Greek Lamb Meatballs

Once your meatballs are nicely browned and cooked through, grab your favorite platter and plenty of toothpicks. I like sprinkling them with sliced green onion, extra herbs and crumbled feta. As I mentioned in the beginning, they’re not limited to just appetizer fare. They can easily become dinner served with orzo, couscous or egg noodles along with a side salad or other veg. You can’t go wrong!

Hope you enjoy and stay well! xx, Kim

Looking for more meatball recipes? These never disappoint!

Buffalo BBQ Chicken Meatballs

Cheesy Turkey Meatball Skillet

Asian Meatball Sliders w/ Spiced Pickles

Spicy Turkey Meatball Stew

Classic Meatballs and Tomato Sauce

Essential Tools

Extra-large baking sheet

Silicone mats or parchment paper

Non-slip mixing bowls

7-inch Santoku knife

BPA-free cutting boards

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Greek Lamb Meatballs with Creamy Green Herb Sauce

These make-ahead Greek Lamb Meatballs are loaded with garlic, smoked paprika, cumin and oregano for a super flavorful bite. A pinch of red pepper flakes gives them just the right kick that pairs perfectly with the creamy, herby dip.

5 from 1 vote

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Course: Appetizer, Dinner, Main Course

Cuisine: Greek, Mediterranean

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 6 servings

Author: Kim Peterson

Ingredients

Greek Lamb Meatballs

• 1 pound ground lamb
• 1 large egg
• ¼ cup water
• 2 tablespoons fine, seasoned breadcrumbs
• ½ cup finely chopped fresh cilantro or parsley
• ⅓ cup shallot, minced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground dried oregano
• 1 teaspoon fennel seeds, crushed in a mortar and pestle
• ¼ teaspoon crushed red pepper flakes (optional)

Creamy Green Herb Sauce

• ½ cup plain Greek yogurt
• ¼ cup mayonnaise
• ½ cup fresh parsley leaves, roughly chopped
• ½ cup fresh basil leaves, roughly chopped
• 1 small avocado, pitted and cut into chunks
• 3 green onions, roughly chopped
• Kosher salt and black pepper, to taste

For Serving

• Crumbled feta cheese
• Sliced green onion
• Fresh cilantro, parsley and basil

Instructions

Greek Lamb Meatballs

• Preheat oven to 400°F.
• Mix all ingredients with your hands in a medium bowl until combined.
• Roll mixture into meatballs about 1 ¼ inches in diameter and place onto a rimmed, parchment-lined baking sheet. You should get 22-24 meatballs.
• Bake in preheated oven until meatballs are browned and cooked through, about 12-15 minutes.
• Transfer meatballs to a serving platter.
• Serve with Creamy Green Herb Sauce and garnish with crumbled feta, green onion, and fresh herbs. Enjoy!

Creamy Green Herb Sauce

• Place yogurt, mayonnaise, parsley, basil, avocado and green onions in a high-powered blender or bowl of a food processor.
• Blend or process until smooth and creamy. Season to taste with salt and pepper.
• Store in an airtight container and refrigerate until ready to use. Can be made 2 days ahead.

Notes

Freezer-Friendly Recipe: Simply place uncooked meatballs in a single layer on a sheet pan, and when frozen transfer them to a resealable plastic bag. Freeze up to 3 months. When ready to enjoy, thaw completely in a single layer and follow baking instructions above.

You can also freeze cooked meatballs up to 3 months. When ready to eat, let thaw completely and rewarm at 350 degrees F for 8-10 minutes.

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