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.
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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!
Why we love these greek meatballs
- packed with flavor – loaded with onion, garlic, and lots of fresh herbs, you can’t beat the flavor of these!
- make them as a full meal or serve them as an appetizer dipped into tzatziki
- They work great for meal prep
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
- Make the meatballs. In a large bowl, mix all meatballs ingredients today (except tapioca flour and oil for frying). Cover the mixture and place it in the fridge for at least 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.
- Make additional sides if desired. While the meatballs marinate, make the greek salad. Combine all ingredients in a medium bowl and stir to combine. If making tzatziki and cauliflower rice, make those as well.
- 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.
- 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.
- 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 the bowls when ready to eat.
- storage – meatballs will last 4 days in a tightly sealed dish in the fridge.
Substitutions
Here are a few substitutions for greek lamb meatballs:
- lamb – 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. You can also leave it out if you don’t want it.
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!
Greek Lamb Meatballs
ingredients
Greek Lamb Meatballs
- 1 1/2 pounds ground lamb
- 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 diced 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 tzatziki sauce
- 2 batches green goddess cauliflower rice
- chopped romaine
- lemon wedges
instructions
- 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.
- 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.
- 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.
- Cook meatballs. Heat a well-seasoned cast iron over medium heat. Add oil if needed. Cook meatballs for 5-8 minutes, stirring occasionally, until golden brown and cooked through. I had to cook mine in 2 batches.
- Enjoy! Serve with greek salad, rice, and homemade tzatziki!
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So yum! Hubby had 3rds! (Which “ruined” my meal prep b/c I wanted to eat this for dinner tomorrow too! 😆) It was easy & delicious! Will be adding to the rotation for sure.
Lol! Glad it was a hit and thanks for trying it, Liz!
Could you use regular flour??
Yes, that will work the same. Hope you enjoy, Lizzie!
What can you use to swap out the cauliflower rice?
You can use white rice, brown rice, quinoa, or any kind of grain you like. Hope that helps!
They were fantastic
Glad you enjoyed them, Dan!
These were so delicious and healthy!! I think the only thing it needed was a little more salt and some cayenne but that’s preference. I will for sure make them again and add a little kick!
So glad you liked them, Emily! Thanks for trying them!
Love this recipe! I made mine with ground pork which still turned out amazing. Definitely would be best with lamb but gotta use what you have on hand. Will definitely make again!
So glad to hear you enjoyed them! All about using what you have too. Thanks for trying them, Rachel!