These Spiced Lamb Meatballs are what happens when cozy comfort food meets your favorite mezze platter. Juicy, herby, and full of warm spices, they’re baked (not fried!) and absolutely smothered in a creamy tahini sauce that might just steal the show. They feel fancy, but they’re shockingly easy! It's the kind of thing that disappears fast whether you serve them in pita wraps, on a rice bowl, or straight off the tray like I do when no one’s watching.
I love this recipe because it leans into bold Mediterranean flavors without being heavy. The lamb stays juicy, the herbs keep everything bright, and the tahini sauce adds richness without overpowering the meat. It’s unfussy, satisfying, and perfect for both weeknights and casual entertaining.
If you love these juicy lamb meatballs, you'll absolutely love these Sheet-pan Chicken Kebabs!
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Why You’ll Love This Recipe
Flexible – Stuff in pita, serve with rice, or put out mezze-style with some olives and salad. They play nice with everything.
Juicy and tender – Baked, not fried, so they cook evenly and stay moist. No stovetop babysitting.
Big flavor, simple spices – Cumin, paprika, garlic, and herbs give you that bold Mediterranean taste without overcomplicating it.
That tahini sauce though – Creamy, garlicky, herby... ties it all together and makes you want to lick the plate.
Meal prep-friendly – These keep well and reheat like a dream. Great for lunch bowls or last-minute dinners.
Spiced Lamb Meatballs Video
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Main Ingredient Notes
Ground lamb: Rich and flavorful, perfect for absorbing warm spices and herbs.
Panko breadcrumbs: Lighten the texture so the meatballs stay soft, not dense.
Onion (grated): Melts into the mixture, adding moisture and subtle sweetness.
Garlic: Adds depth and savory backbone.
Fresh herbs (parsley, dill, mint): This trio keeps the meatballs bright, aromatic, and balanced against the richness of the lamb.
Warm spices (cumin, paprika, black pepper): Earthy and gently smoky, giving the lamb its signature flavor.
Tahini Paste: The base of our creamy, delicious, sauce.
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Combine lamb, egg, breadcrumbs, onion, garlic, herbs, and spices gently.
Step 2: Roll into small, even balls.
Step 3: Refrigerate to help them hold their shape.
Step 4: Cook until just done, then broil for color.
Step 5: Blend tahini, lemon, herbs, garlic, and water until smooth.
Step 6: Serve with sauce or in pita pockets.
Substitutions & Variations
Swap the protein: Ground beef or turkey work, though lamb gives the best flavor.
No dill or mint? Use all parsley, or add cilantro for a different herb profile.
Make it spicy: Add chili flakes or Aleppo pepper to the meatballs or sauce.
Dairy-free: Naturally dairy-free as written.
Add veggies: Serve with sliced cucumbers, tomatoes, or pickled onions.
FAQ
It helps them hold their shape and stay juicy while cooking.
Yes, but baking keeps them lighter and more evenly cooked.
Yes — they reheat beautifully.
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⭐️ Recipe
Spiced Lamb Meatballs
Ingredients
Meatballs
- 1 lb ground lamb
- 1 large egg
- ½ cup panko breadcrumbs
- ½ large onion or 1 small onion, grated
- 2 garlic cloves minced
- 2 tablespoon fresh parsley chopped
- 2 tablespoon fresh dill chopped
- 1 tablespoon fresh mint chopped
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ¼ teaspoon freshly ground black pepper
Herbed Tahini Sauce
- ½ cup tahini paste
- ¼ cup fresh lemon juice
- ¼ teaspoon ground cumin
- 2 garlic cloves
- 1 teaspoon fresh dill
- 1 teaspoon fresh mint
- ¼ cup water
Instructions
Mix the meatballs
- In a large bowl, combine lamb, egg, breadcrumbs, grated onion, garlic, herbs, salt, and spices. Mix gently until just combined.1 lb ground lamb, 1 large egg, ½ cup panko breadcrumbs, ½ large onion, 2 garlic cloves, 2 tablespoon fresh parsley, 2 tablespoon fresh dill, 1 tablespoon fresh mint, 1 teaspoon kosher salt, 1 teaspoon paprika, ¼ teaspoon freshly ground black pepper, 1 teaspoon ground cumin
Form and chill
- Roll into meatballs using about 1½ tablespoons each.
- Place on a parchment-lined baking sheet, cover, and refrigerate for 30 minutes to firm up.
Bake
- Transfer meatballs to a baking rack set over a sheet pan.
- Bake at 375°F for 18 minutes, until cooked through.
- Broil for 3 minutes to add color.
Make the tahini sauce
- Blend tahini, lemon juice, cumin, garlic, dill, mint, and water until smooth and creamy.½ cup tahini paste, ¼ cup fresh lemon juice, 2 garlic cloves, 1 teaspoon fresh dill, 1 teaspoon fresh mint, ¼ cup water, ¼ teaspoon ground cumin
Serve
- Serve meatballs warm with tahini sauce on the side or spooned over the top.
- Perfect in pita pockets, bowls, or as part of a mezze platter.
Video
Notes
Storage & Reheating
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: Meatballs freeze well up to 2 months (sauce best fresh).
- Reheat: Warm gently in the oven or skillet.
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