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ground lamb meatballs

Mediterranean Ground Lamb Meatballs

Juicy, oven-baked ground lamb meatballs with garlic, oregano, lemon, and feta for a quick Mediterranean-style dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 20 meatballs
Calories: 75
Ingredients Method Notes

Ingredients
  

  • 1 lb ground lamb
  • 1 large egg beaten
  • 1/4 cup diced red onion or 1/2 cup grated onion
  • 3-4 cloves garlic minced
  • 1/4 cup feta cheese crumbled
  • 2 teaspoons fresh oregano or 1-2 tablespoons chopped fresh mint
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1-2 teaspoons paprika
  • 1/4 teaspoon cayenne pepper optional, for heat
  • salt and pepper to taste
  • 1/4 cup breadcrumbs or panko

Method
 

  1. Heat the oven to 400–425°F and line a baking sheet with parchment paper or a light coat of oil.
  2. In a large bowl, combine the ground lamb, egg, diced onion, garlic, feta, oregano (or mint), lemon juice, cumin, paprika, cayenne, salt, and pepper. Add the breadcrumbs or panko.
  3. Mix gently by hand just until combined; stop as soon as the mixture holds together to avoid dense meatballs.
  4. Using a 2-tablespoon cookie scoop, portion the mixture into about 18-20 meatballs; roll into rounds and place 2 inches apart on the sheet.
  5. Bake at 400–425°F for 15-20 minutes, until browned and the internal temperature reaches 160°F.

Notes

This card reflects the base Greek-style, oven-baked version of the recipe (1 lb ground lamb). Cook Time is the minimum of the stated 15-20 minute bake range at 400-425°F; Prep Time (10 minutes) is as stated in the source. Servings are given as 20 meatballs, matching the ~18-20 meatballs yielded per pound. Calories are the minimum of the stated 75-77 kcal per small baked meatball. Garlic (3-4 cloves) and paprika (1-2 teaspoons) are given as ranges since the source doesn't specify a single amount. The article also covers stovetop (pan-fried, 6-8 minutes) and harissa/tomato-braised (cover and bake at 375°F for about 35 minutes) methods, plus Moroccan and harissa flavor variations, which are not included in this base card. For lamb-only meatballs, use 160°F internal temperature; some mixed or braised versions call for 165°F.