If you're a fan of hearty Mediterranean flavors, you're going to fall hard for these Greek Baked Lamb Meatballs with Dill and Crumbled Cheese. Picture this: perfectly seasoned ground lamb, fresh herbs, a whisper of garlic, and salty crumbled cheese all rolled into tender meatballs, then baked to juicy perfection. They're rich, savory, and pack just enough brightness from fresh dill to balance out the deep flavors of the lamb. Whether you're building out a greek lamb meatball gyro bowl, serving them over a bed of lemony orzo, or setting them out as a meatball dinner centerpiece with roasted veggies and hummus, this dish hits all the right notes.
Greek Baked Lamb Meatballs with Dill and Crumbled Cheese
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Greek
Large Mixing Bowl For combining all ingredients.
Sheet pan or baking tray Lined with parchment paper for easy cleanup.
Oven For baking the meatballs evenly.
Grater or food processor For finely mincing the onion.
Ice cream scoop or spoon To portion the meatballs evenly.
Wire rack (optional) To place on top of the baking sheet for airflow; helps browning.
For the Meatballs
- 1 ½ lbs ground lamb choose 80/20 fat ratio for best flavor and texture
- 1/2 cup breadcrumbs panko preferred for lightness
- 1/4 cup whole milk
- 1 large egg
- 1/2 cup crumbled feta cheese or a combo of feta and kasseri if available
- 2 tablespoons fresh dill finely chopped
- 1 tablespoon fresh oregano chopped (or 1 teaspoon dried)
- 3 garlic cloves minced
- 1 small red onion grated or finely minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon adds warmth without overpowering
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Zest of 1 lemon
For Serving (Optional but Recommended)
- Extra crumbled feta
- Lemon wedges
- Fresh dill or parsley
- Tzatziki or a simple yogurt-dill sauce
Step 1: Soak the Breadcrumbs
In a small bowl, mix the breadcrumbs and milk. Let them sit for about 5 minutes until the crumbs absorb the milk. This ensures tender meatballs and avoids dryness.
Step 2: Mix the Meatball Base
In a large bowl, combine the soaked breadcrumbs, ground lamb, egg, crumbled feta, dill, oregano, garlic, grated onion, cumin, cinnamon, salt, pepper, and lemon zest. Use your hands to mix everything gently but thoroughly. Don’t overwork the meat or you’ll end up with dense meatballs.
Step 3: Form the Meatballs
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it. Using a spoon or scoop, form meatballs about the size of a golf ball and place them spaced evenly on the tray.
Step 4: Bake to Perfection
Bake in the preheated oven for 20–25 minutes until the meatballs are cooked through and slightly browned on the outside. If you want extra color or crisp edges, switch to broil for the last 2-3 minutes, keeping a close eye so they don’t burn.
Step 5: Garnish and Serve
Once out of the oven, garnish with extra crumbled feta, a sprinkling of fresh dill, and serve with lemon wedges. These pair incredibly well with warm pita, hummus, or a dollop of yogurt-based sauce.
Perfect Pairings
These greek baked lamb meatballs are incredibly versatile. Here are some delicious ways to serve them:
- Greek Meatballs and Potatoes: Roast some lemon-garlic potatoes alongside the meatballs for a rustic one-pan dinner.
- Lamb Meatballs with Hummus: Spread a generous layer of hummus on a plate, top with the meatballs, and finish with olive oil and fresh herbs. Try a lamb meatballs with hummus recipe variation by adding pickled onions and chopped cucumbers.
- Greek Lamb Meatball Gyro Bowls: Serve over rice or orzo with cucumbers, cherry tomatoes, olives, and a drizzle of tahini dressing.
- Moroccan Lamb Meatballs with Yogurt: Add a spiced tomato sauce base and a touch of harissa to these meatballs and top with a cooling yogurt sauce for a Moroccan twist.
- Italian Lamb Meatballs: Swap the dill for parsley and oregano, and serve with a simple tomato sauce and spaghetti for a Mediterranean-Italian fusion.
FAQs About Making Lamb Meatballs
1. What kind of lamb is best for meatballs?
Ground lamb with a fat ratio of around 80/20 works best. It keeps the meatballs juicy and flavorful. Avoid ultra-lean lamb unless you’re pairing with a fatty cheese or sauce.
2. Can I use a different meat instead of lamb?
You can substitute ground beef, turkey, or even a mix of lamb and beef (which is common in greek beef meatballs). However, the distinct flavor of lamb is key to authentic greek meatballs.
3. What’s the difference between baked, broiled, and pan-fried lamb meatballs?
Baked lamb meatballs, like this recipe, are easy and hands-off. Oven broiled lamb meatballs get a nice crust faster, ideal if you want crispier edges. Pan-fried meatballs offer deep browning but require more active cooking time and oil.
4. Can these be made ahead of time?
Yes! You can form the meatballs a day in advance and refrigerate them, or bake them fully and reheat gently in the oven. They also freeze beautifully—just thaw and reheat.
5. What sauces go well with lamb meatballs?
Tzatziki, lemon-garlic yogurt, spicy harissa yogurt (for spicy lamb meatballs with yogurt), or even a tomato-based sauce if you're leaning into a lamb meatballs with sauce approach. Each brings out a different side of the dish.
