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Greek bowl full of cauliflower rice, greek lamb meatballs, greek salad, lettuce, and tzatziki. Next to it is another bowl and half a juiced lemon.
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4.39 from 13 votes

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 5 minutes
Cook Time 30 minutes
Marinate Time 1 hour
Total Time 1 hour 35 minutes
Servings 6 servings (30 meatballs)
Calories 338kcal
Author Kelly


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

For serving


  • 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. I had to cook mine in 2 batches.
  • Serve with greek salad, cauliflower rice, and homemade tzatziki! Enjoy!


The nutritional breakdown does not include greek salad, cauliflower rice, or tzatziki.


Serving: 5meatballs | Calories: 338kcal | Carbohydrates: 6.5g | Protein: 2620.3g | Fat: 25g | Saturated Fat: 10.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.1g | Potassium: 44.1mg | Fiber: 0.3g | Sugar: 0.9g | Vitamin A: 145IU | Vitamin C: 1.6mg | Calcium: 10.3mg | Iron: 2mg