Mediterranean lamb meatballs with roasted lemon salad

Rating: 5 out of 5.

These Mediterranean lamb meatballs are so easy and quick! They are perfect for meal prep, pita sandwiches, light dinners, and lunches. The roasted lemon salad is filled with flavor and packed with vitamins. Also, this is my go-to Mediterranean lamb meatballs recipe and I have been perfecting it for some time.

How to’s:

Here is to make lamb meatballs:

This recipe is so easy and quick. I like to stick to fewer ingredients so the meat stays tender. I like spicing up the meat and let it sit for a few in the fridge so the flavors are more intense when the lamb is cooked. Here is what you need:

  • Ground Lamb
  • Egg – it will hold the mixture together
  • Breadcrumbs – usually used to soak up all the fats. Not 100% necessary because lamb is pretty lean. If you are gluten-free then skip it.
  • Spices – I always use cumin on lamb, oregano (chubritza is better but harder to find), a generous amount of black pepper and salt. You can spice it up with cayenne pepper for a little kick.
  • Herbs – I used parsley but cilantro or thyme are a good option too.

Meatballs are usually fried (best if you have an Air Fryer). I bake mine because frying gives me anxiety! Pop them in the oven for about 15 minutes and there is no mess and no stress! You will have perfectly cooked spiced lamb meatballs!

I would advise you on checking the meatballs often. You don’t want them to be raw and pink on the insight but you also don’t want them to be dry. 15 minutes is what I usually start with and when I check one meatball I can see if it needs more cooking.

Mediterranean lamb meatballs

What to serve with lamb kofta meatballs?

This lamb meatball recipe goes with so many things! You can add them to pasta, or in a pita sandwich. I like eating them as they are with a flavorful salad on the side and freshly baked pita.

For this Mediterranean lamb meatballs recipe, I made roasted lemon and cherry tomato salad drizzled with extra virgin olive oil and seasoned with fresh parsley, salt & pepper.

I know that roasted lemon sounds crazy and way too much lemon but it is perfect when mixed with olive oil and parsley. Put less lemon first if you are scare of it. Also, keep in mind that it is cut super thin and it is there for flavor.

The good news about this summer salad is it goes well with pasta, on a sandwich, or fish (I have a similar recipe here). So if you have extra, keep it and incorporate it in something else later.

Follow the recipe for these perfect Mediterranean lamb meatballs and roasted lemon salad below and enjoy with your favorite wine!

Mediterranean lamb meatballs

Mediterranean Lamb Meatballs with Roasted Lemon Salad

This light and delicious dinner is healthy, perfect for meal prep, and is super easy and quick to make.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main
Cuisine Eastern European, Mediterranean, Middle Eastern
Servings 4 people


For the Meatballs:

  • 2 lbs Ground Lamb
  • 1 Tbsp Dried Oregano
  • 2 Tsp Cumin
  • 1/3 Cup Fresh Parsley finely chopped
  • 1 Large Egg
  • 1/4 Cup Breadcrumbs
  • Salt & Pepper

For The Roasted Lemon Salad:

  • 1/2 Lemon thinly sliced
  • 1 Cup Cherry Tomatoes halved
  • 1 /2 Small Red Onion thinly sliced
  • 1/4 Cup Fresh Parsley chopped
  • 1 Tbsp Garlic minced
  • 2 Tbsp Olive Oil
  • Salt & Pepper


Make the Meatballs

  • Preheat the oven to 375 F and line a baking sheet with parchment paper.
  • In a large mixing bowl combine the lamb, oregano, cumin, breadcrumbs, egg, parsly, and salt and pepper. Mix well until everything is incorporated. Form small balls and arrange on top of the parchment paper.
  • Cook in the oven for about 15 minutes or until cooked through. Transfer to a plate.

Make the Roasted Lemon Salad

  • In a large bowl combine the lemon, tomato, garlic, red onion, olive oil, and salt & pepper. Mix well and transfer to a baking sheet. Roast in the oven for about 10-15 minutes.
  • Take out of the oven and stir in fresh parsley. Adjust the flavor. Transfer to the plate with meatballs.


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roasted lemon and cherry tomato