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Greek lamb meatballs are a dinner that feels special while staying easy enough for a weeknight. These oven-baked meatballs are packed with fresh herbs and warm Mediterranean spices, then finished with a creamy lemon dill yogurt sauce that balances the richness of the lamb. Baking keeps them juicy and hands-off, while the tangy sauce pulls everything together for a cozy but fresh meal!
Table of Contents
Quick Look: Greek Lamb Meatballs
- ⏱️ Prep Time: 15 minutes
- 🍳 Cook Time: 20 minutes
- 🕒 Total Time: 35 minutes
- 👥 Servings: 6
- 📊 Calories: ~493 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: oven baked on a sheet pan at 425°F
- 👩🍳 Flavor Profile: herby and tangy meatballs with a lemon dill yogurt sauce for dipping.
- ⭐ Difficulty: Easy, an elevated dinner option that comes together in just 30 minutes.
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Why You'll Love This Greek Lamb Meatballs Recipe
If you already love my veggie-loaded turkey meatballs or my baked butter chicken meatballs, this lamb version is a flavorful twist that feels just as approachable! They're incredibly flavorful without being overpowering. Fresh parsley, mint, and dill keep the lamb tasting bright and balanced, while cumin and oregano add that unmistakable Greek-inspired warmth.
Baking these Greek lamb meatballs in the oven means they cook evenly and stay juicy, with no stovetop splatter or constant flipping. They're also extremely versatile! You can serve them as part of a Mediterranean-style bowl, tuck them into pita, or pair them with a crisp salad like this refreshing Greek cucumber salad.
Ingredients You'll Need
- Ground lamb (or ground beef): Lamb gives these meatballs their signature richness and Greek flavor. Ground beef works well if you prefer!
- Minced garlic: Adds savory depth and classic Mediterranean flavor.
- Eggs: Help bind the meatballs so they hold together while baking.
- Gluten-free 1:1 flour: Keeps the meatballs tender and provides structure without breadcrumbs. You can use all purpose flour if gluten isn't an issue.
- Salt & pepper: Essential for seasoning and balance.
- Fresh parsley: Adds freshness and a mild herbal note.
- Fresh mint: Brightens the lamb and helps mellow its richness.
- Fresh dill: Ties the meatballs to the yogurt sauce and adds classic Greek flavor.
- Cumin: Brings warmth and depth without overpowering the herbs.
- Oregano: A staple Greek seasoning that rounds out the flavor.
- Onion powder: Adds savory flavor without extra moisture.
- Crushed red pepper: Optional, but great for a subtle kick of heat!
Lemon Dill Yogurt Sauce
- Plain non-fat Greek yogurt: Forms the creamy, tangy base of the sauce.
- Sour cream: Adds richness and smooth texture.
- Crumbled feta: Brings salty, savory Greek flavor.
- Fresh dill: Adds brightness and herb-forward flavor.
- Juice from ½ lemon: Lightens the sauce with fresh acidity.
- Salt & pepper: Balances the flavors.
- Milk: Thins the sauce to your preferred consistency.
For a dairy-free sauce to pair with these easy Greek lamb meatballs, try my homemade tzatziki recipe!
How to Make Greek Lamb Meatballs
This recipe makes about 30 Greek lamb meatballs when formed with a 1.5-inch cookie scoop.
Step 1: Preheat the oven to 425°F and line a large baking sheet with parchment paper. In a large bowl, combine all of the meatball ingredients.
Step 2: Use your hands to gently mix until everything is evenly incorporated, being careful not to overwork the meat.
Step 3: Use a 1.5-inch cookie scoop to form about 30 meatballs. Place them in even rows on the prepared baking sheet.
Step 4: Bake for 18-22 minutes, or until the meatballs are cooked through and lightly browned on the outside.
Step 5: While the meatballs bake, make the lemon dill yogurt sauce by whisking all sauce ingredients together until smooth and creamy.
Step 6: Serve the meatballs warm with rice, fresh veggies, olives, and a generous drizzle of sauce.
Tip: Avoid overmixing the lamb mixture - mix just until combined to keep the meatballs tender and juicy!
Serving Ideas
- These baked Greek lamb meatballs are perfect for building bowls with white rice, tomatoes, cucumbers, lettuce, and/or black olives.
- Serve them alongside my grain-free Greek orzo salad for a hearty and delicious Mediterranean spread.
- Serve them as an appetizer with toothpicks and a bowl of dipping sauce, or pair them with my Mediterranean feta dip for an easy, crowd-pleasing entertaining option!
Storage & Make Ahead Tips
- Leftover meatballs keep well in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave until warmed through.
- The yogurt sauce can be made a day ahead and stored separately, making this a great recipe to prep in advance for busy weeks!
Recipe FAQs
Using eggs, gluten-free flour, and fresh herbs helps lock in moisture. Baking at a higher temperature also keeps them juicy while still browning the outside.
Yes! Ground beef works well and creates a milder flavor if lamb isn't your favorite.
The cooked meatballs freeze well for up to three months. Thaw overnight and reheat before serving. The sauce is best made fresh.
Yes! You can bake the meatballs up to a day ahead and store them in the fridge. Reheat them in the oven until warmed through and serve with freshly made yogurt sauce for the best texture and flavor. This makes them ideal for entertaining or meal prep.
Yes – Preheat to 400 for 3 minutes. Spray the basket with oil and arrange the meatballs in a single layer (you will need to do 2-3 batches) and spray with oil. Cook for 12-13 minutes, flipping halfway through.
This recipe for Greek lamb meatballs is flavorful, comforting, and easy enough for any night of the week. If you make them, I'd love to hear how you served them - leave a comment and let me know!
More Easy Meatballs to Try
Easy French Onion Meatballs with Gravy
Easy Gluten-Free Chicken Piccata Meatballs Recipe
Slow Cooker Cranberry Jalapeno Meatballs
Easy Greek Lamb Meatballs (with Lemon Dill Yogurt Sauce)
Equipment
Ingredients
Meatballs
- 2 lbs ground lamb, or ground beef
- 3 cloves minced garlic
- 2 eggs
- ¼ cup gluten free 1:1 flour
- 2 tsp salt
- ½ tsp pepper
- 1 tbsp fresh parsley, chopped
- 2 tsp fresh mint, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp onion powder
- 1 tsp crushed red pepper
Lemon Dill Yogurt Sauce
- ¾ cup plain non-fat Greek yogurt
- ¼ cup sour cream
- ¾ cup crumbled feta
- 2 tbsp fresh dill, chopped
- Juice from ½ lemon
- 1 tsp salt
- ½ tsp pepper
- 2 tbsp milk, to thin it out, if needed
Instructions
- Preheat oven to 425. Line a large baking sheet with parchment paper.
- Combine the meatball ingredients in a bowl and mix well using your hands.
- Use a 1.5 inch cookie scoop to form 30 meatballs and place them in rows on the baking sheet. Bake for 18-22 minutes or until they are cooked through and nice and browned.
- Meanwhile, make the feta dill yogurt sauce. Combine the ingredients in a bowl and whisk until combined.
- Serve the meatballs with white rice, pickled onions, tomatoes, cucumbers, lettuce, black olives, some of the sauce, and garnish with fresh mint, dill, and parsley, if desired. Enjoy!
Air Fryer:
- Preheat to 400 for 3 minutes. Spray the basket with oil and arrange the meatballs in a single layer (you will need to do 2-3 batches) and spray with oil. Cook for 12-13 minutes, flipping halfway through.
Notes
- For a dairy free option, use this DF tzatziki recipe!
- Avoid overmixing the lamb mixture - mix just until combined to keep the meatballs tender and juicy!
- Leftover meatballs keep well in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave until warmed through.
- The yogurt sauce can be made a day ahead and stored separately, making this a great recipe to prep in advance for busy weeks!
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
