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Spiced lamb meatballs with lettuce, tomato, red onion, and sauce, next to a bowl of creamy dipping sauce.

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 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 5
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
US Customary - Metric

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

Serving: 5meatballs | Calories: 410kcal | Carbohydrates: 12g | Protein: 27g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.004g | Cholesterol: 99mg | Sodium: 587mg | Potassium: 395mg | Fiber: 2g | Sugar: 1g | Vitamin A: 459IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 4mg
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