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.
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Plus, they're freezer-friendly so you can always have them on hand to serve as an appetizer or with a side salad for a quick and easy dinner. They're perfect to serve around the holidays too as cocktail meatballs.
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!
What You'll Need
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!
Serving the 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! Enjoy!
Looking for more meatball recipes? They never disappoint!
Cheesy Turkey Meatball Skillet
Asian Meatball Sliders w/ Spiced Pickles
Classic Meatballs and Tomato Sauce
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Greek Lamb Meatballs with Creamy Green Herb Sauce
Ingredients
Greek Lamb Meatballs
- 1 pound ground lamb
- 1 large egg
- ¼ cup water
- 2 tablespoons seasoned breadcrumbs
- ½ cup fresh cilantro or parsley , finely chopped
- 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
Nutrition
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Ben | Havocinthekitchen says
There's something absolutely stunning in the combination of nicely browned meatballs and this vibrant dip (The colour schemes do work indeed!) - because I've been staring at your pictures for a while. Beautiful! Needless to say the meatballs look so delicious and succulent + the flavour profile is spot on!
Kim Peterson says
Thanks so much Ben! Yes, as you know shooting brown isn't the easiest but the meatballs held their own! 🙂