Mediterranean Lamb Meatballs

These Mediterranean lamb meatballs bring together the rich flavour of grass-fed lamb with classic herbs and creamy feta cheese. They're perfect for a weeknight dinner or when you want something that feels a bit special without too much fuss. The feta adds a lovely saltiness that pairs beautifully with the lamb, while the herbs give everything a nice aromatic lift.

Prep Time: 15 minutes | Cook Time: 16 minutes | Servings: 9

Ingredients

(2 lbs) Lamb Ground
(2) Large eggs
(1/2 cup) Red onion (diced)
(1/2 cup) Feta cheese (crumbled)
(1/3 cup) Almond flour
(2 tsp) Garlic (minced)
(1 1/2 tsp) Dried rosemary
(1 tsp) Dried oregano
Salt and pepper (to taste)

Directions

Making the Meatballs

Combine everything: In a large bowl, mix together the ground lamb, eggs, diced red onion, crumbled feta, and almond flour. Add the garlic, rosemary, and oregano, then season well with salt and pepper.

Mix gently: Stir everything together until just combined - don't overwork the mixture or your meatballs might end up tough.

Shape them up: Roll the mixture into balls about the size of a golf ball. You should get around 24 meatballs.

Cooking

In the Oven

Get ready: Heat your oven to 400°F and line a baking sheet with parchment paper.

Bake: Place the meatballs on the baking sheet, leaving some space between each one. Bake for 20-25 minutes until they're nicely browned and cooked through.

In the Air Fryer

Heat it up: Preheat your air fryer to 400°F.

Cook in batches: Place meatballs in the air fryer basket in a single layer - you'll probably need to do this in a couple of batches. Cook for 6 minutes, flip them over, then cook for another 7-10 minutes until golden.

Finishing Up

Serve: These are great on their own or with a dollop of tzatziki sauce. A simple salad on the side makes it a complete meal.

Notes

Make ahead: You can shape these in the morning and keep them covered in the fridge until dinner time. The flavours actually get better as they sit.
Freezer-friendly: These freeze really well. Just freeze them on a tray first, then transfer to a bag. They'll keep for about 3 months.
Switch it up: Try adding some lemon zest for brightness, or a pinch of chili flakes if you like a bit of heat.
Storage: Leftovers will keep in the fridge for about 4 days. They're great cold in a salad too.
Serving ideas: Try them with roasted vegetables or over zucchini noodles.

Original recipe by Kicking Carbs

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