Lamb Meatballs Recipe

Prep aromatics and herbs

Finely mince the garlic and very finely chop the red onion, parsley, and mint. Measure out spices so they are ready to add.

Combine mixture

In a large bowl, add 1 lb ground lamb, 1 cup panko breadcrumbs, 1 beaten egg, minced garlic, chopped red onion, chopped parsley, chopped mint, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp smoked paprika, 0.5 tsp cracked black pepper, and 1 tsp kosher salt. Use your hands or a fork to gently combine until evenly mixed; avoid overworking to keep meatballs tender.

Rest mixture

Cover the bowl and refrigerate the mixture 15–20 minutes. This firms the mixture and allows the breadcrumbs to hydrate so the meatballs hold shape.

Form meatballs

Using damp hands, portion the mixture into 1 1/4–1 1/2-inch meatballs (about 1.5 tablespoons of mixture each). You should get roughly 18–20 meatballs from 1 lb of lamb. Place formed meatballs on a parchment-lined tray.

Cook meatballs

Heat a large skillet over medium heat and add 2 tablespoons olive oil. When the oil shimmers, add meatballs in a single layer without crowding (cook in batches if needed). Brown on all sides, turning carefully with tongs or a spatula, about 8–10 minutes total until an instant-read thermometer inserted into the center reads 160°F (71°C). Reduce heat slightly if they brown too fast before cooking through.

Finish and drain

Transfer cooked meatballs to a paper towel-lined plate to drain briefly. If you prefer, finish in a 375°F (190°C) oven for 5 minutes to ensure even cooking and keep warm while you finish remaining batches.

Make yogurt sauce

In a small bowl, whisk together 1/2 cup Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until smooth. Taste and adjust seasoning; add a splash of water if you prefer a thinner sauce.

Plate and garnish

Arrange warm meatballs on a serving platter or plates. Spoon yogurt sauce alongside or drizzle over meatballs. Sprinkle with 1 tablespoon chopped fresh mint and a light dusting of 1/2 teaspoon sumac if using. Serve with pita, rice, salad, or roasted vegetables.