Spiced Lamb Meatballs

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.

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Course: Main Course

Cuisine: Mediterranean, Middle Eastern

Keyword: lamb, meatballs

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings:

Calories: 410kcal

Author: Lola Jay

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

Nutrition facts are only estimates. Calculation is based on 5 meatballs per person. You should have around 25 meatballs in total.

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.

Nutrition