Go Back

Lamb Meatballs

These meatballs, adapted from a 2002 Food & Wine appetizer recipe by Melissa Clark, are delicious with herbed yogurt sauce. For lunch, leftover meatballs can be stuffed in a pita with shredded romaine, halved cherry tomatoes, cucumbers and leftover yogurt sauce.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main
Cuisine: Mediterranean
Author: Marcia W. Smart


  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 pound ground lamb preferably grassfed
  • 1/2 cup minced onion
  • 1/4 cup plus 2 tablespoons plain dry bread crumbs preferably homemade (or almond meal to make it gluten-free, grain-free and Whole30)
  • 2 eggs
  • 2 tablespoons chopped mint
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced fresh dill
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt


  • Preheat your oven to 450 degrees. Line a sheet pan with parchment paper or lightly coat with olive oil.
  • In a large bowl, combine all the ingredients; gently mix until combined. Form the mixture into 2-inch meatballs and then gently round them out. Arrange the meatballs on the baking sheet with about 1-inch of space between each one. Cook for 10-15 minutes, turning the pan halfway through, until the meatballs are firm and lightly browned.