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Greek Lamb Meatballs w tzatziki sauce
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3.80 from 5 votes

Greek Lamb Meatball Kebab

Greek Lamb Meatball Kebab can be eaten all year long, yet is especially welcome during barbecue season. Serve with a simple side green salad.
Prep Time40 minutes
Cook Time20 minutes
Resting Time2 hours
Total Time3 hours
Course: Main Dish
Cuisine: Mediterranean
Servings: 4 people
Author: Belgian Foodie
Metric - US Customary

Ingredients

Meatballs

  • 500 g ground lamb meat
  • 150 g onion diced finely
  • 2 cloves garlic
  • 2 tbsp dried thyme
  • ½ tsp ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp paprika
  • 1 tsp fenugreek
  • ¾ tsp salt
  • ¼ tsp black pepper ground
  • ½ bunch parsley leaves fresh
  • 2 tbsp bread crumbs
  • 1 tbsp tomato paste
  • 2 tbsp vegetable oil only if you cook them on the stove (see instructions below)
Metric - US Customary

Instructions

Prepare Meatballs

  • Put the ground lamb meat in a medium mixing bowl.
  • Chop onions finely and add to the ground lamb. Mince the garlic cloves and add them as well to the mixing bowl.
  • In a mortar or a spice grinder, add the thyme, cumin, cinnamon, allspice, paprika, fenugreek, salt and pepper. Grind the spices together into a powder. Add the spices to the mixing bowl with the ground lamb.
  • Remove the parsley leaves from their stems. Chop the parsley leaves finely. Add them to the mixing bowl.
  • Add bread crumbs and tomato paste to the mixing bowl.
  • Mix all the meatball ingredients together into a large ball. I use my hands but you can use a wooden spoon or other utensil. Be careful not to pack the meat too tightly. Put plastic wrap on top of the mixing bowl and place it in the refrigerator to marinate 2 to 24 hours.

Cooking Meatballs on Stove

  • Remove the lamb meat mixture from the refrigerator. Roll the meat mixture into balls about the size of large golf balls, weighing about 30 g / 1 oz each.
  • Add half of the vegetable oil in a cast iron pan over a medium heat. When the oil starts to glisten, add several meatballs into the pan. Try not to crowd the pan too much so you have space to turn the meatballs around. Turn the meatballs around so all sides become brown and the meat is cooked inside. If you find that the outside of your meatballs are becoming too charred, remove them from the pan and finish the cooking either in a microwave (for about a minute) or in an oven at 375°F / 180°C.
  • Before continuing to cook the rest of the meatballs, add a little more vegetable oil and proceed as before until all the meatballs are cooked. Remove the cooked meatballs to a plate and cover with foil to keep warm. NOTE: leave the juices from the cooked lamb meat in the pan for the pita bread (see below).

Cooking Meatballs in Oven

  • Preheat oven to 375°F / 180°C. Remove the lamb meat mixture from the refrigerator. Roll the meat mixture into balls about the size of large golf balls, weighing about 30 g / 1 oz each.
  • Put the meatballs on a slightly oiled sheet pan or on a rack over a pan (see photo). Leave a little space between the meatballs to allow them to cook properly.
    Rack - Uncooked Greek Lamb Meatballs
  • Place the pan with the meatball in the oven and let cook about 20 minutes. They should be done. If not, cook a couple minutes more. If you want a crispier darker outside, put the tray under a low broiler for 1 or 2 minutes, making sure they do not burn.

Nutrition

Nutrition Facts
Greek Lamb Meatball Kebab
Amount Per Serving (150 g)
Calories 434 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 18g113%
Cholesterol 91mg30%
Sodium 609mg26%
Potassium 161mg5%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 3g3%
Protein 24g48%
Vitamin A 860IU17%
Vitamin C 15mg18%
Calcium 79mg8%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.