Hello to one of the most epic flavor-packed meals – greek lamb meatballs! Since Greek food is one of my favorites, I took all those flavors and turned them 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 (or white rice), and served over some lettuce and homemade tzatziki to bring it all together.

After doing some research, traditional Greek meatballs can have lots of 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 make them gluten-free and Whole30 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

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!

Ingredients

• ground lamb
• red onion
• egg
• garlic
• fresh parsley
• fresh mint
• dried oregano
• olive oil
• salt and pepper
• tapioca flour – optional, but lightly coating the meatballs in flour helps them fry up nicely
• oil, for frying

How to make greek lamb meatballs

1. Make the meatballs. In a large bowl, mix all meatballs ingredients today (except tapioca flour and oil for frying). Cover mixture and place in the fridge for at least an hour to let 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.
2. Make additional sides if desired. While the meatballs marinate, make the greek salad. Combine all ingredients into a medium bowl and stir to combine. If making tzatziki and cauliflower rice, make those as well.
3. Form meatballs. 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.
4. Cook meatballs. 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.
5. Enjoy! Serve with greek salad, cauliflower rice, and homemade tzatziki!

Can you bake these in the oven?

While I prefer to pan fry these meatballs, you can bake them in the oven. Baking will be a little more hands-off and you won’t need any extra oil for frying. You also will not need to roll them in flour.

Preheat an oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. Place rolled meatballs on the baking sheet and bake for 25 minutes until golden brown and cooked through.

What do you serve with lamb meatballs?

These lamb meatballs are great by themselves, but they are best served with some carbohydrates, veggies, and sauce. Here are my suggestions:

• tzatziki sauce – greek yogurt mixed with cucumber, lemon juice, and fresh dill, it’s a must when having greek food!
• greek salad – a mix of tomatoes, cucumbers, red onion, and kalamata olives mixed with a little olive oil, red wine vinegar, lemon juice, and salt and pepper. Sometimes I’ll add feta cheese if I have it. See the recipe card for an easy greek salad.
• greek chickpea salad – similar to a greek salad, but with added chickpeas
• rice – white rice (I love mixing fresh herbs into mine) or herby cauliflower rice
• pita bread
• air fryer fries or roasted potatoes

How to meal prep greek bowls

I love 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.

• partial prep – make the meatball mixture and let marinade until you are ready to eat. I wouldn’t marinate for more than 24 hours as the meat can break down some.
• full prep – 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 bowls when ready to eat.
• storage – meatballs will last 4 days in a tightly sealed dish in the fridge.

More healthy greek recipes

• greek chicken bowls
• homemade tzatziki sauce
• greek chicken feta meatballs
• grilled greek chicken kabobs
• greek lamb burger
• greek chickpea salad

If you love quick and easy healthy recipes, check out our free 30-Minute Meals Recipe Book!