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Mediterranean Lamb Meatballs

Lamb is the other red meat that is sometimes forgotten about.  The flavor brings some good variety to the plate and also gives this dish some Mediterranean flair that pairs well with some fresh Greek yogurt or even Tzatziki sauce.  Try with the Cauliflower Tabbouleh in our Recipe section to round out the Mediterranean feast!

Serves: 4


  • 1/4 small onion
  • 7 garlic cloves chopped
  • 1 TBSP chopped fresh parsley
  • 1 tsp chopped fresh oregano
  • 1 tsp chopped fresh sage
  • 3/4 tsp fennel seeds
  • 3/4 tsp ground coriander
  • 3/4 tsp ground cumin
  • 1 TBSP Himalayan Sea Salt
  • 1 large cage free organic egg
  • 1 1/4 lb ground lamb
  • 1 TBSP almond flour
  • 4-5 TBSP EVOO


  1. In a food processor combine the garlic, parsley, oregano, sage, fennel seeds, coriander, cumin and sea salt until finely chopped
  2. Add the egg, lamb, and almond flour and pulse until combined.
  3. Form the lamb mixture into 1 to 1.5 inch balls
  4. Warm 2 TBSP EVOO in a large skillet over medium high.  Add the meatballs in batches so as not to crowd the pan.  Brown on all sides for 5-8 minutes.  Add more EVOO as needed so the meat does not burn!
  5. Transfer to a paper towel and let cool.
  6. Serve with Greek yogurt or Tzatziki sauce and a delicious and nutritious vegetable!

Recipe inspired by Epicurious

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