Greek Lamb Meatballs Recipe

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Greek Lamb Meatballs full of fresh herbs and spices and pan fried to get the outside super crispy, while keeping the middle juicy and tender. Served alongside fresh tomato and cucumber salad, herby cauliflower rice, and homemade tzatziki to bring it all together. These greek bowls make a great balanced meal packed with protein and healthy fats and are great for fun weeknight dinner or meal prep.

Servings : 6


Greek Lamb Meatballs
1 1/2 pounds ground lamb (I used 80/20)
1 heaping cup diced red onion (135 grams)
1 large egg
3 cloves garlic, minced
1/2 cup fresh parsley, chopped
1 packed tablespoon fresh mint leaves, chopped (8-10 large leaves)
1 teaspoon dried oregano
1/2 tablespoon olive oil
salt and pepper, to taste
1/4 cup tapioca flour, for rolling
oil for frying (if needed)
Easy Greek Salad
1 large cucumber, deseeded and chopped (215 grams)
1 1/2 cups cherry tomatoes, halved (210 grams)
1/2 cup kalamata olives, halved (70 grams)
1/2 cup chopped onion (45 grams)
1/2 tablespoon red wine vinegar
1/2 tablespoon olive oil
1 tablespoon lemon juice
1/4 teaspoon dried oregano
salt and pepper, to taste
For serving
3/4 cup homemade tzatziki sauce
2 batches green goddess cauliflower rice
chopped romaine
lemon wedges


  1. In a large bowl, mix all meatballs ingredients today (except tapioca flour and oil for frying). Cover and place in the fridge for at least an hour to let flavors marinate.
  2. While the meatballs marinate, make the greek salad. Combine all ingredients into a medium bowl and stir to combine. If making tzatziki or cauliflower rice, make those as well.
  3. Visit Greek Lamb Meatballs Recipe @ for full instructions.

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