Greek Lamb Meatballs (Paleo/Whole30)

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.

This recipe first appeared on Instagram in partnership with Atkins Ranch.

Following up yesterday’s 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, a 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.

Lamb Nutrition

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 a 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 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
• egg
• garlic
• 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 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 meatball 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 in a couple 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. 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 gourd 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 is completely different.

More Healthy Greek Recipes

Greek Chicken Bowls (Zoe’s Kitchen copycat)

Grilled Greek Chicken Kabobs

Greek Chicken Pasta Salad with Zucchini Noodles

Print Pin

5 from 1 vote

Greek Lamb Meatballs (Paleo/Whole30)

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.

Course Main Course

Cuisine Mediterranean

Keyword Greek Bowls, Greek Lamb Meatballs, Greek Meatballs, Lamb Meatballs

Prep Time 1 hour 5 minutes

Cook Time 15 minutes

Total Time 1 hour 20 minutes

Servings 6 servings

Calories 456kcal

Author Kelly

Ingredients

Greek Lamb Meatballs

• 1 1/2 pounds grond lamb
• 1/2 large red onion, diced (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)
• 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

For serving

• 3/4 cup homemade tzatziki sauce
• cauliflower rice
• chopped romaine
• lemon wedge

Instructions

• 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.
• While the meatballs marinate, make the greek salad. Combine all ingredients into a medium bowl and stir to combine. If making tzatziki or cauliflower rice, make those as well.
• 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 (you will probably have to do in a couple batches).
• Serve with greek salad, cauliflower rice, and homemade tzatziki! Enjoy!

Notes

nutrition is based on 5 meatballs, 1/6 of salad, 3/4 cup cooked cauliflower rice, 1 cup chopped romaine, and 2 tablespoons home tzatziki sauce

Nutrition

Nutrition Facts

Greek Lamb Meatballs (Paleo/Whole30)

Amount Per Serving

Calories 456 Calories from Fat 243

% Daily Value*

Fat 27g42%

Carbohydrates 24g8%

Fiber 5g21%

Sugar 8g9%

Protein 26g52%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?If you make this recipe or anything from Eat the Gains, leave a comment and rating to let people know how you liked it! Also, make sure to post it and tag me so I can see all of your creations!! @eatthegains and #eatthegains on Instagram!

This post may contain affiliate links and I may make little bit of money if you click on and purchase the products that are linked. It doesn’t cost you any extra money. The compensation helps with expenses to keep ETG up and running. I truly appreciate your support!