Easy Lamb Meatballs

Easy Lamb Meatballs

The Spruce / Karen Hibbard

Prep: 40 mins
Cook: 60 mins
Total: 100 mins
Servings: 8 servings
Yield: 24 meatballs
Nutrition Facts (per serving)
290 Calories
17g Fat
12g Carbs
22g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 290
% Daily Value*
Total Fat 17g 22%
Saturated Fat 7g 33%
Cholesterol 93mg 31%
Sodium 1070mg 47%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 22g
Vitamin C 7mg 37%
Calcium 80mg 6%
Iron 3mg 19%
Potassium 620mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Meatballs can be a Sunday dinner tradition or a weeknight family meal, but sometimes you need a little change of pace. These ground lamb meatballs are a nice twist, offering a few new flavors while keeping with the familiar meatballs-in-tomato sauce dish.

In this easy recipe, the ground lamb works perfectly with Middle Eastern spices such as cumin and cinnamon. Otherwise, the remaining ingredients are pretty standard when it comes to making meatballs; all you need are breadcrumbs, milk, egg, garlic, herbs, oil, and tomato paste. The first step is to soak the breadcrumbs in the milk, and then combine them with the rest of the ingredients and form into meatballs. Once baked, the meatballs are added to a sauce made of mint, beef broth, and prepared tomato sauce; the fresh mint adds a distinctive Middle Eastern or Mediterranean flavor.

These lamb meatballs are delicious served over not only pasta but also rice or couscous. Round out the meal with roasted vegetables or a side salad.


For the Lamb Meatballs:

  • 1/2 cup breadcrumbs

  • 1/2 cup milk

  • 1 1/4 pounds ground lamb

  • 1 large egg, beaten

  • 2 cloves garlic, mashed

  • 2 teaspoons minced fresh rosemary

  • 1/2 teaspoon oregano

  • 1 teaspoon freshly ground black pepper

  • 1 pinch cayenne

  • 1 1/2 teaspoons salt, or to taste

  • 1 tablespoon ground cumin

  • 1/2 teaspoon ground cinnamon

  • 1 tablespoon olive oil

  • 1 tablespoon tomato paste

For the Sauce:

  • 1/4 cup chopped fresh mint

  • Red pepper flakes, to taste, optional

  • 1 cup beef broth

  • 3 cups prepared tomato sauce

Steps to Make It

  1. Gather the ingredients.

    Easy Lamb Meatballs ingredients

    The Spruce / Karen Hibbard

  2. Preheat the oven to 450 F. Mix together the breadcrumbs and milk in a large bowl and let sit for 20 minutes.

    breadcrumbs and milk in a large bowl

    The Spruce / Karen Hibbard

  3. Add the rest of the lamb meatball ingredients and mix with your hands until just combined.

    meat mixture in a bowl

    The Spruce / Karen Hibbard

  4. To test the seasoning, cook a small piece of the lamb mixture in a skillet to check for salt and pepper. Add more seasoning if necessary.

    meat mixture in a skillet

    The Spruce / Karen Hibbard

  5. With damp hands, form the mixture into 24 small meatballs and place them on a lightly oiled baking sheet.

    meatballs on a baking sheet

    The Spruce / Karen Hibbard

  6. Bake the meatballs for 15 minutes to brown, turning once halfway through.

    meatballs on a baking sheet

    The Spruce / Karen Hibbard

  7. Transfer the cooked meatballs to a large saucepan and add the sauce ingredients. Bring to a simmer and cook, covered, over low heat, for 1 hour, stirring occasionally. Taste and adjust seasoning.

    Easy Lamb Meatballs in a pot

    The Spruce / Karen Hibbard

  8. Serve hot over pasta, rice, or couscous and enjoy.

Other Ways to Serve These Meatballs

If you'd rather not make the sauce, there are a few different ways to serve these lamb meatballs.

  • Serve in pita bread with tzatziki sauce spooned on top.
  • Offer as an appetizer with toothpicks and a dipping sauce, such as yogurt tahini lemon sauce or mint chutney.
  • Make into a sandwich by filling a crusty roll and topping with jarred marinara and mozzarella cheese. Place under the broiler to quickly melt the cheese.