Greek Lamb Meatballs full of fresh herbs and spices and pan-fried to get the outside super crispy, while keeping the middle juicy and tender. Served alongside fresh tomato and cucumber salad, herby cauliflower rice, and homemade tzatziki to bring it all together. These greek bowls make a great balanced meal packed with protein and healthy fats and are great for fun weeknight dinner or meal prep.
Last updated on March 11, 2020. This recipe first appeared on Instagram in partnership with Atkins Ranch.
Following up the tzatziki sauce with the most epic flavor-packed meal – greek lamb meatballs!! Since Greek food is one of my favorites, I took all those flavors and turned it into an easy and absolutely delicious meal for the week.
These greek bowls are packed with juicy lamb meatballs, fresh tomato and cucumber salad, herby cauliflower rice, and served over some lettuce and homemade tzatziki to bring it all together.
After doing some research, traditional Greek meatballs can be loaded with lots of extra fillers – from breadcrumbs to even soaked bread. They are usually rolled in flour and pan-fried as well.
I wanted to keep these meatballs as close to traditional as I could, so I did a few simple substitutions to keep make gluten-free and Whole30 approved without sacrificing the flavor.
They are full of fresh herbs and spices, rolled in a little tapioca flour and pan-fried to get the outside super crispy while keeping the middle juicy and tender. These greek bowls make a great balanced meal packed with protein and healthy fats and are great for fun weeknight dinner or meal prep.
So let’s get to the real question though – how do you feel about lamb?
I love it, but don’t eat too often. I love getting it when I’m out to dinner (especially at at Greek restaurants), but it’s not something I usually buy to bring home for some reason.
Not only is lamb delicious, but it is packed with protein, iron, zinc, vitamin B12, and selenium. Since lamb is usually grass-fed, it has a lot of heart-healthy omega 3s fatty acids. These fats are healthy fats and omega-3 are anti-inflammatory. Lamb also contains CLA which can help aid fat loss and improve lean muscle mass.
If you feel intimidated by it, don’t be! Especially ground lamb – you can treat it like ground beef for the most part. And once you make these meatballs, you’ll be hooked!
Greek lamb meatballs
Pan-fried juicy Greek lamb meatballs full of fresh herbs and spices, onion and garlic, and tons of flavor. Eat them as is or serve them in Greek bowls filled with tomato and cucumber salad, herby cauliflower rice, and tzatziki sauce for a restaurant-style meal at home.
Here is what you need:
- ground lamb
- red onion
- fresh parsley
- fresh mint
- dried oregano
- olive oil
- salt and pepper
- tapioca flour
- oil, for frying
First start off by adding the lamb, onion, eggs, garlic, parsley, mint, oregano, olive oil, and salt and pepper in a large bowl. Mix well to combine. Cover the bowl and place in the fridge for an hour to let the flavors marinate.
If you don’t have time, you can skip this step, but it really helps give the meatballs so much flavor. You can also marinate for more than an hour if you like.
While the meatballs marinate, prep the rest of the components of the bowls. First make the greek salad by mixing together tomato, cucumber, olives, onion, and dressing. Then make the tzatziki and cauliflower rice.
When the meatballs are done marinating, remove from fridge and form into 1-inch size balls. Add the flour to a small bowl or dish and take each meatball and roll around in the flour, fully coating. Shake off any excess.
Then heat a well-seasoned cast iron over medium heat (you can also do this while you are rolling the meatballs). Add oil if needed. Cook meatballs for 5-7 minutes, flipping occasionally, until golden brown and cooked through. You will probably have to do it in two batches depending on the size of your pan.
Finally, assemble the bowls! I served them over some chopped romaine along with the Greek salad, cauliflower rice, and tzatziki sauce.
How to meal prep Greek bowls
I loving making a batch of these on Sunday to use for meal prep throughout the week. They keep and hold up really well for a handful of days.
If making in advance, pan fry and store the meatballs in a tightly sealed glass container until ready to eat. You can also slightly undercook them so they will cook through when you heat them up, but not necessary. If making all the components of the Greek bowls, store each component separately and assemble when ready to eat.
Substitutions for Greek meatballs
Here are few substitutions for lamb meatballs:
- meat – if you don’t have lamb or want something not as fatty, you can use whatever kind of ground meat you like. Chicken, beef, or turkey will all work well, the flavor profile will just change some.
- fresh parsley – you can substitute 2 1/2-3 tablespoons dried parsley for fresh.
- fresh mint – you can substitute 1 teaspoon dried mint for fresh.
- egg – you can omit this if you can’t have eggs, just be careful when rolling and frying that the meatballs stay together.
- flour – use any kind of starchy flour you like for rolling (arrowroot, oat, gluten-free flour blend..). I would not suggest using coconut flour as the texture and absorbency are completely different.
More healthy greek recipes
Greek Chicken Bowls (Zoe’s Kitchen copycat)
Greek Lamb Meatballs (Paleo/Whole30)
Greek Lamb Meatballs
- 1 1/2 pounds ground lamb (I used 80/20)
- 1 heaping cup diced red onion (135 grams)
- 1 large egg
- 3 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1 packed tablespoon fresh mint leaves, chopped (8-10 large leaves)
- 1 teaspoon dried oregano
- 1/2 tablespoon olive oil
- salt and pepper, to taste
- 1/4 cup tapioca flour, for rolling
- oil for frying (if needed)
Easy Greek Salad
- 1 large cucumber, deseeded and chopped (215 grams)
- 1 1/2 cups cherry tomatoes, halved (210 grams)
- 1/2 cup kalamata olives, halved (70 grams)
- 1/2 cup chopped onion (45 grams)
- 1/2 tablespoon red wine vinegar
- 1/2 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon dried oregano
- salt and pepper, to taste
- In a large bowl, mix all meatballs ingredients today (except tapioca flour and oil for frying). Cover and place in the fridge for at least an hour to let flavors marinate.
- After they marinate, use a tablespoon as a scoop to form into meatballs. Add flour into a small bowl and roll each meatball in the flour, making sure it is coated, but shaking off the excess. Heat a well-seasoned cast iron over medium heat. Add oil if needed. Cook meatballs for 5-7 minutes, stirring occasionally, until golden brown and cooked through. I had to cook mine in 2 batches.
- Serve with greek salad, cauliflower rice, and homemade tzatziki! Enjoy!
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