Greek Lamb Meatballs


50 meatballs

Marinated American lamb chops with rosemary & garlic on a plate


  • 7 pounds ground American Lamb
  • 5 eggs
  • 3 cups toasted bread crumbs
  • 2 cups feta cheese crumbles
  • 1/4 cup lemon juice
  • 1 ounce finely chopped fresh parsley
  • 2 tablespoons lemon zest
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon finely minced garlic
  • Salt and pepper, to taste
  • Olive oil, as needed


In a chilled metal bowl, add lamb, eggs, bread crumbs, cheese, lemon juice, parsley, lemon zest, thyme, oregano, garlic, salt and pepper; lightly mix until all ingredients are incorporated. Form into 2-ounce meatballs. On a well-oiled sheet tray, place meatballs close together. Bake at 375°F for 15 to 20 minutes, or until internal temperature reaches 165°F.


Chef Tips:

  • When rolling meatballs, coat hands with oil. This will ensure the ground meat doesn’t stick to your hands and will help the meatballs to brown. 
  • Serve meatballs garnished with grilled lemon wheels, grilled pita wedges and Tzatziki sauce.
  • Ground American Lamb can be used in place of other ground meats in most recipes.
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Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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