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.
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.