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ground lamb recipes greek

Greek Lamb Meatballs

Juicy Greek-style lamb meatballs with feta, garlic, red onion, oregano, and bright lemon flavor, cooked in a hot skillet until golden and tender.
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Cook Time 15 minutes
Course: Main Course
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground lamb
  • 1 large egg
  • 1/4 cup feta cheese crumbled
  • 3 cloves garlic minced
  • 1/4 cup red onion finely chopped
  • 1 tsp kosher salt
  • Black pepper a pinch
  • Fresh oregano chopped
  • Lemon juice a splash
  • 2 tbsp olive oil for cooking
  • Cayenne pepper optional

Equipment

  • Large mixing bowl
  • Large skillet or cast iron pan
  • Meat thermometer
  • 2-tablespoon scoop optional

Method
 

  1. Add the ground lamb to a large mixing bowl.
  2. Add the egg, crumbled feta, minced garlic, finely chopped red onion, kosher salt, black pepper, fresh oregano, a splash of lemon juice, and cayenne pepper if using.
  3. Mix gently until just combined, taking care not to overwork the meat.
  4. Shape the mixture into evenly sized meatballs.
  5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  6. Add the meatballs to the hot skillet without overcrowding.
  7. Cook for 15–20 minutes, turning about every 2 minutes for even browning.
  8. Check the internal temperature and make sure the meatballs reach 160°F.
  9. Remove from the skillet and let rest briefly.
  10. Serve warm with tzatziki, pita, rice, or salad if desired.

Notes

Cook Time: 15–20 minutes.
Internal Temperature: 160°F.
Turn the meatballs about every 2 minutes for even browning.
Mix the meat gently to avoid dense meatballs.
Use 1 large egg per pound of meat for binding.
Feta Amount: 1/4 cup.
Garlic: 3 cloves.
Red Onion: 1/4 cup.
Kosher Salt: 1 teaspoon.
Refrigerate cooked meatballs in an airtight container for up to 4 days.
Freeze cooked meatballs for up to 3 months.
Reheat in a 300°F oven for 10–15 minutes.