Lamb Meatballs

Name: Lamb Meatballs
Prep time: 10 min
Total time: 30 min
Yield: 4 - 6 serving(s)
Ingredients: Nonstick cooking spray; 1/4 c. panko breadcrumbs; 2 tbsp. plain Greek yogurt; 1 large egg; 1/2 medium yellow onion, grated using the large holes on a box grater (about 1/3 c.); 1/4 c. chopped fresh cilantro; 2 cloves garlic, grated; 1 tsp. kosher salt; 1 tsp. ground paprika; 1/2 tsp. ground cumin; 1/4 tsp. ground black pepper; 1/8 tsp. ground cayenne pepper; 1 lb. ground lamb; Tzatziki, for serving; Pita bread, for serving; Shredded lettuce, for serving; Sliced tomato, for serving

They taste divine with creamy tzatziki sauce.

By Leah PerezPublished: Mar 12, 2024

1 Rating

the pioneer woman's lamb meatballs recipe

Will Dickey

Yields:

4 - 6 serving(s)

Prep Time:

10 mins

Total Time:

30 mins

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Tender, juicy, and über easy, these lamb meatballs are proof that lamb isn't just for special occasions. While an herbaceous rack of lamb makes a stunning centerpiece for an Easter feast, this meatball recipe is a quick and easy weeknight treat. It is the perfect way to switch up dinner with a dish that still feels familiar. From shepherd’s pie to burgers, there are so many recipes where ground lamb can serve as a lean and delicious alternative to ground beef! These Moroccan-inspired meatballs are so quick and easy, you’ll barely have time to stir up tzatziki or blitz a batch of whipped feta before they’re out of the oven.

How should lamb meatballs be cooked?

Much like ground beef, ground lamb should be cooked to at least 160 degrees Fahrenheit. The easiest way to evenly cook these meatballs is in a hot oven; the 15-minute cook time should cook the meatballs perfectly. Cooking them in the oven means there is no risk of the meatballs becoming misshapen and you won’t have to babysit them, freeing up hands to prep the rest of the meal.

Can you make lamb meatballs in advance?

These meatballs are a great candidate for a meal prep rotation. They can be rolled up, placed on a sheet tray, and refrigerated for 1 day before baking. Fully cooked meatballs can be stored in an airtight container or zip-top bag for up to 3 days in the refrigerator or 1 month in the freezer. Reheat them on a paper towel-covered plate in the microwave for 1 to 2 minutes or they can be baked or air fried at 350 degrees Fahrenheit for 8 to 10 minutes until heated through.

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Ingredients

Nonstick cooking spray
1/4 cup
panko breadcrumbs
2 Tbsp.
plain Greek yogurt
1
large egg
1/2
medium yellow onion, grated using the large holes on a box grater (about 1/3 c.)
1/4 cup
chopped fresh cilantro
2
cloves garlic, grated
1 tsp.
kosher salt
1 tsp.
ground paprika
1/2 tsp.
ground cumin
1/4 tsp.
ground black pepper
1/8 tsp.
ground cayenne pepper
1 lb.
ground lamb
Tzatziki, for serving
Pita bread, for serving
Shredded lettuce, for serving
Sliced tomato, for serving

Directions

1. Step 1Preheat the oven to 425°F. Spray a rimmed baking sheet with nonstick cooking spray.
2. Step 2In a large bowl, use a fork to combine the breadcrumbs, Greek yogurt, and egg to form a paste. Allow the breadcrumb mixture to sit for 5 minutes.
3. Step 3Stir in the onion, cilantro, garlic, salt, paprika, cumin, black pepper, and cayenne. Use your hands to gently work the lamb into the onion mixture.
4. Step 4Using a 1 ½-tablespoon scoop, portion the meatballs onto the prepared baking sheet. (It should make 20 to 24 meatballs.) Roll them into even rounds.
5. Step 5Bake until deeply browned, 15 to 18 minutes. (An instant-read thermometer should read at least 160°F.)
6. Step 6Serve the meatballs hot with tzatziki, pita bread, lettuce, and tomato, if you like.

Tip: If you prefer to pan-fry the meatballs, heat 1/4 cup of vegetable oil in a large skillet over medium-high heat. Add the meatballs in batches so the pan isn't crowded. Cook, turning occasionally with a spatula or fork, until browned on all sides and cooked through, 10 to 12 minutes. Remove the meatballs to a paper towel-lined plate.

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