Spicy Lamb Meatballs
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Oven-baked Spicy Lamb Meatballs are the best Mediterranean-inspired protein to serve on a mezze platter or with a creamy dipping sauce. They’re tender on the inside, lightly crisp on the outside, and just plain delicious!
Why you’ll love this recipe!
Bold Mediterranean flavors – They’re seasoned with warm spices and fresh aromatics for an incredibly flavorful, Mediterranean-inspired kick.
Elevated but easy – They may be easy to make and seasoned with pantry staples, but spicy lamb meatballs are seriously impressive.
Bake, air fry, or pan-fry – No matter which method you choose, these meatballs are a breeze to make!
Table of Contents
I get sooo excited when these Spicy Lamb Meatballs are in the oven! They’re bold, juicy, and just spicy enough to keep things interesting (I’d call them a 4 out of 10 on the heat scale). I love serving them on top of a fresh Mediterranean cauliflower rice bowl, but they’re a ridiculously good snack to pair with dipping sauces, too.
Do you love meatballs but are new to lamb? Prepare yourself for something different than beef meatballs or traditional Italian chicken meatballs. My oven-baked lamb meatballs might be a little more gamey than you’re used to, but their warm Mediterranean-inspired twist perfectly complements the natural flavors.
Whether you’re building a Cava-inspired lamb bowl or stocking your freezer with high-protein dinners, these meatballs deliver every time!
These are so simple to make and they are SO good! My husband already asked me to make them again.
– Rachel
Spicy Lamb Meatballs Ingredients
Ground lamb – Are you new to lamb? You might notice that it tastes richer and more gamey compared to beef or turkey. And because of its slightly higher fat content, these meatballs stay incredibly juicy without needing extra oil.
Aromatics – I used a couple of minced garlic cloves, some yellow onion, and fresh cilantro.
Spices – You can thank a blend of chili powder, smoked paprika, salt, and black pepper for the meatballs’ bold flavors.
Breadcrumbs – Panko breadcrumbs are my favorite because they’re light and airy. Regular breadcrumbs work just as well, though.
Feta cheese – I love sprinkling salty, creamy feta over lamb meatballs.
This list provides further clarification on a few ingredients. See the recipe card below for the full ingredient list.
Variations
- Instead of ground lamb – Use a 50-50 blend of ground beef and pork, or high-fat ground beef (like 80/20). Ground turkey will also work, but you’ll need to add more olive oil to prevent the meatballs from drying out.
- Egg-free option – Replace the egg with a flax egg instead. Stir 1 tablespoon flaxseed meal with 2.5 tablespoons water, then wait 5 minutes before using.
- Gluten-free option – Gluten-free breadcrumbs are great here!
- Less spicy meatballs – Reduce the chili powder and smoked paprika to 1/4 teaspoon each.
- Cilantro substitute – When I want to lean more into the Greek vibes, I’ll swap the cilantro for fresh mint or flat-leaf parsley (or both).
How to Make Spicy Lamb Meatballs
Step 1: Mix ingredients. Use a wooden spoon or your hands to mix all of the ingredients together in a large bowl.
Step 2: Shape meatballs. Roll the lamb mixture into balls and place them on a greased baking sheet.
Step 3: Bake. Bake the meatballs until the lamb is cooked through.
Step 4: Serve. Enjoy the baked lamb meatballs right away on top of a grain bowl or with a creamy dipping sauce on the side.
Erin’s Tips and Tricks
- I like to shape homemade meatballs with a small cookie scoop to keep them all even.
- Is the meat mixture sticking to your hands? Just wet them with some water after shaping every 2 or 3 meatballs.
- If you have 20 minutes to spare, refrigerate the meatball mixture before rolling to help the meatballs hold their shape in the oven.
My Pro Tip
Don’t Overwork the Meat
In Meatballs 101, we learn never to overmix or squeeze the meat mixture too hard. It’s important to be gentle when combining the ingredients, as this will give you moist and tender meatballs every time.
Serving Suggestions
There’s no shame in grabbing a few meatballs right off the baking sheet. Just make sure there’s a dipping sauce on the side! A creamy, cooling tzatziki sauce is my favorite, or opt for sriracha mayo with a splash of lime juice for a little more heat.
Other than quick snacks, I’ll typically make these meatballs for a Mediterranean or Greek-inspired dinner. My plate usually starts with a generous scoop of whipped feta, then gets topped with my harissa tahini cauliflower or some vegetable couscous, plus pickled red onions, crunchy chickpeas, and Kalamata olives. I’ll finish it off with a few lamb meatballs and sprinkle feta cheese over everything.
Lamb Meatballs FAQs
To pan-fry lamb meatballs, sear them in a hot cast-iron skillet with a splash of olive oil until browned on all sides. Reduce the heat, then cover the pan for 5 minutes or until the lamb is cooked through.
It sure does. Lay the meatballs in a single layer in the air fryer basket and air fry at 375°F for 10 to 12 minutes, shaking the basket halfway through.
You’ll know they’re done when the outside is evenly browned, the inside is no longer pink, and the internal temperature reaches 160ºF. Always use a meat thermometer when you’re unsure.
Storage
Make ahead: The raw meatballs can be shaped and stored in the fridge or freezer ahead of time. Keep them covered on the baking sheet in the fridge for up to 24 hours, or flash-freeze them until solid, then transfer them to a freezer-safe bag and freeze for up to 3 months.
Refrigerator: Store the cooled baked meatballs in an airtight container in the fridge for 3 to 4 days.
Freezer: Or freeze the cooked meatballs for up to 3 months.
Reheating: Reheat the leftover meatballs in a 350ºF oven for about 10 minutes, or in an air fryer for 3 to 5 minutes. I recommend adding an extra 5 to 10 minutes to the cook time if they’re still frozen.
More Meatball Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Spicy Lamb Meatballs
Ingredients
- 1 lb. ground lamb
- 1 egg
- 2 garlic cloves, minced
- 2 tbsp yellow onion, minced
- 2 tbsp cilantro, chopped
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- Pinch black pepper
- 1/2 cup panko breadcrumbs, regular or gluten free
- feta cheese for topping, optional
- tzatziki, for serving (optional)
Instructions
- Preheat oven to 425°F.
- Combine all of the meatball ingredients in a large bowl and use a wooden spoon or your hands to mix everything together, being careful not to over-mix.
- Next, roll the lamb mixture into balls and place them directly onto a greased baking sheet.
- Place baking sheet into the oven and bake meatballs for 15-20 minutes or until the lamb is cooked through.
- Top the meatballs with some feta cheese (optional) and serve with a side salad, naan, or tzatziki and enjoy!
Notes
Nutrition
If I wish to cook the meatballs on a stove top instead, what would be the recommended time and heat setting (gas stove)?
Cook over medium heat until the meatballs are browned and cooked through, approximately 8 minutes, making sure to flip them frequently so they cook evenly
These are so simple to make and they are SO good! My husband already asked me to make them again.
Thanks Rachel 🙂 These are Miguel’s favorite, too!
These.Are.Amazing, Erin! Holy cow. Made them last night and knew they’d be delicious just based on the smells from cooking. Husband had the meatballs with garlic naan while I had them atop a bed of arugula with some roasted carrots, too. These are so unlike anything I’ve ever made before and will become a repeat on our menu. Thank you for creating and sharing! 🙂
Woohoo–I’m so glad you both enjoyed them!!
Perfect combination of flavours ! Thank you so much !
Oooh these look so good! I tried lamb for the first time a couple months ago, but I’ve never cooked it! This looks like a great way to ease into it.