These oven-baked lamb meatballs are simple, reliable, and full of flavor. Made with fresh herbs and baked instead of pan-fried, they’re ideal for big batches and easy cleanup. Paired with a cool, creamy tzatziki, they work just as well for casual dinners as they do for effortless entertaining.
Ingredients:
Lamb Meatballs
- 1 pound ground lamb
- ¼ cup red onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 2 teaspoons fresh mint, finely chopped
- 1 egg
- 2 tablespoons panko breadcrumbs
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Tzatziki
- 1 cup Greek yogurt
- 1 12-oz cucumber, peeled, halved lengthwise, seeded and shredded
- Juice of 1 lemon
- 1-2 cloves garlic (depending on your taste preference), minced
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh mint, finely chopped
- Kosher salt and freshly cracked black pepper, to taste
- Chopped parsley, for garnish
Directions:
Make the Meatballs
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the ground lamb, red onion, garlic, parsley, mint, egg, panko, salt, and pepper. Gently mix until just combined, being careful not to overwork the mixture.
- Using a small scoop or your hands, form the mixture into evenly sized meatballs and place them on the prepared baking sheet, leaving a little space between each one.
- Bake for 18–22 minutes, or until the meatballs are cooked through and lightly golden on the outside.
Make the Tzatziki
- While the meatballs bake, prepare the tzatziki.
- In a medium bowl, stir together the Greek yogurt, diced cucumber, lemon juice, garlic, dill, salt, and pepper. Taste and adjust seasoning as needed, adding more lemon juice if desired.
- Cover and refrigerate until chilled (at least 1 hour).
- Garnish with chopped parsley.
To Serve
Serve the lamb meatballs warm with the tzatziki on the side, along with pita or flatbread, hummus, and a fresh tomato–cucumber salad.
Hosting Tip
These meatballs reheat beautifully and can be made ahead, making them ideal for entertaining. Bake earlier in the day, then warm gently before serving.