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Juicy Tender Lamb Meatballs


  • 1 pound ground lamb

  • 1 slice bread (can use white, wheat or sourdough) crusts removed, torn into small pieces

  • ⅓ cup milk

  • 1 large egg

  • 3 teaspoons olive oil divided

  • 1 small onion diced

  • 1 large clove garlic minced

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • ¼ teaspoon crushed red pepper flakes

  • zest of one lemon

  • 1 tablespoon fresh chopped dill (or 1 teaspoon dried dill)

  • ¾ teaspoon kosher salt

  • ¼ teaspoon black pepper



  • Preheat the oven to 350° F. Spray a baking sheet with vegetable spray and set aside.

  • Transfer the bread to a food processor and pulse several times until you have breadcrumbs. Transfer the crumbs to a small bowl and add the milk. Lightly press on the crumbs so they are soaked with the milk. Set aside.

  • Heat a small skillet over medium heat, then add 1 1/2 teaspoons of olive oil. When the oil is hot, add the onions, minced garlic and a pinch of salt. Sweat the vegetables for 3-4 minutes until tender and slightly translucent, stirring occasionally. Remove from heat to cool. Do not brown.

  • In a large bowl, add the bread and milk mixture, egg, cumin, oregano, crushed red pepper, lemon zest and dill. Mix well. Stir in the cooled onion mixture.

  • Add the ground lamb and use your hands to combine the meat with the bread mixture.

  • Use a large cookie scoop to portion out the lamb mixture and roll into balls. Transfer the lamb meatballs to the prepared baking sheet.

  • Bake the meatballs for 18-20 minutes or until set.

  • Heat a skillet over medium high heat and add the remainder of the olive oil. Transfer the meatballs to the skillet and cook, turning occasionally, until they're browned, about 3-4 minutes.

  • Arrange the meatballs on a platter and serve with your choice of tzatziki, hummus, pita bread or grilled or roasted vegetables.

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