Name: Mediterranean Beef & Lamb Meatballs with Lemon
Prep time: 15 min
Cook time: PT-486493H15M7S
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1/2 lb ground beef (80/20); 1/2 lb ground lamb; 1/3 cup breadcrumbs or soaked pita, finely crumbled; 1 egg; 2 cloves garlic, minced; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh mint, chopped (optional); 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; Salt, to taste; Ground black pepper, to taste; Olive oil, for cooking; Optional: 1/4 cup onion, finely grated; For Lemon Yogurt Sauce: 3/4 cup plain Greek yogurt, 1 tablespoon lemon juice, 1 clove garlic (minced), 1 tablespoon olive oil, salt to taste

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Juicy meatballs crafted from a blend of beef and lamb, seasoned with herbs, garlic, and lemon, then baked or pan-fried to golden perfection. Serve with a bright lemony yogurt sauce for an authentically Mediterranean touch.

Why You’ll Love This Recipe

These meatballs offer deep, layered flavor—rich lamb meets bright lemon and fragrant herbs for a complex yet comforting dish. Perfectly portioned and versatile, they work beautifully as appetizers, alongside salads, or over pasta or rice. They’re also ideal for make-ahead meal prep.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ground beef (80/20)
Ground lamb
Bread crumbs or soaked pita, finely crumbled
Egg (for binding)
Garlic, minced
Fresh parsley, chopped
Fresh mint, chopped (optional)
Lemon zest and juice
Ground cumin
Ground coriander
Salt
Ground black pepper
Olive oil (for cooking)
Optional: onion, finely grated for moisture
Lemon yogurt sauce: plain Greek yogurt, lemon juice, garlic, olive oil, salt

directions

Mix meatball base: In a bowl, combine ground beef and lamb with breadcrumbs (or soaked pita), egg, garlic, parsley, mint (if using), lemon zest, cumin, coriander, salt, pepper, and optional grated onion. Mix until combined—do not overwork.
Form meatballs: Roll mixture into 1- to 1¼-inch balls and place them on a plate or tray.
Cook meatballs:
- Pan-fry: Heat olive oil in a skillet over medium heat. Brown meatballs on all sides (~2–3 minutes per side), then reduce heat, cover, and cook through (about 6–8 minutes).
- Bake: Preheat oven to 400 °F (200 °C), place meatballs on a lined baking sheet, and bake for 15–18 minutes until cooked through and golden.
Prepare sauce: In a small bowl, whisk together Greek yogurt, lemon juice, garlic, olive oil, salt, and pepper.
Serve: Drizzle yogurt sauce over meatballs or offer on the side. Garnish with extra lemon zest and herbs.

Servings and timing

Yield: 24 meatballs (serves 6)
Prep time: 15 minutes
Cook time: 12–18 minutes (depending on method)
Total time: Approximately 30 minutes

Variations

Spicy version: Add cayenne or chopped fresh chili to the meat mixture for heat.
Cheesy center: Insert a small cube of feta into each meatball for a molten surprise.
Grain option: Serve over couscous, bulgur, or quinoa to complement Mediterranean flavors.
Herbal variation: Swap mint for dill or add za’atar spice for deeper regional character.

storage/reheating

Refrigeration: Store cooked meatballs in an airtight container for up to 4 days. Keep yogurt sauce separate to preserve texture.
Freezing: Freeze cooled meatballs in a sealed bag for up to 3 months. Thaw in the fridge overnight.
Reheating: Reheat gently in a skillet with a splash of water or in a 350 °F oven until warmed through. Yogurt sauce can be stirred after chilling to restore consistency.

FAQs

Can I use all beef instead of beef and lamb?

Yes—though using only beef will reduce the rich, lamby depth. If omitting lamb, consider adding a bit of olive oil or butter for fat and flavor.

How do I know when they’re cooked?

Internal temperature should reach 160 °F (71 °C). They should be firm and no longer pink inside.

Can I bake and then fry for crispiness?

Absolutely—bake until nearly done, then pan-fry briefly for a golden, crispy exterior.

Is the yogurt sauce essential?

No—but it adds bright creaminess that balances the meaty richness beautifully. Tzatziki is also a great alternative.

Can I make meatballs ahead?

Yes—form and refrigerate up to 24 hours before cooking, or freeze uncooked balls for later use.

Are these gluten-free?

Use gluten-free breadcrumbs or omit them and adjust the mixture slightly (add an extra egg or parmesan to bind).

Can I cook them in sauce?

Yes—after browning, simmer meatballs in tomato-based sauce for 10–15 minutes until cooked through, absorbing flavor.

How can I prevent them from falling apart?

Ensure proper binder (egg and crumbs) and avoid overmixing. Letting them sit briefly before cooking helps them hold together.

What sides pair well?

Serve alongside pita, roasted vegetables, fresh salad, or rice pilaf for a complete Mediterranean meal.

Conclusion

Mediterranean Beef & Lamb Meatballs with Lemon offer a harmonious blend of savory meat, vibrant herbs, and bright citrus, finished with a cooling yogurt sauce. Elegant, flavorful, and versatile, they adapt beautifully from appetizers to main dishes. Prepare them ahead for fuss-free entertaining or everyday meals—enjoy each herb-kissed, tender bite!

Mediterranean Beef & Lamb Meatballs with Lemon

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Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 12–18 minutes
Total Time: 30 minutes
Yield: 24 meatballs (serves 6) 1x
Category: Main Course or Appetizer
Method: Baked or Pan-Fried
Cuisine: Mediterranean
Diet: Halal

Instructions

In a bowl, mix ground beef and lamb with breadcrumbs (or soaked pita), egg, garlic, parsley, mint (if using), lemon zest, cumin, coriander, salt, pepper, and grated onion (if using). Mix until just combined.
Roll into 1- to 1¼-inch balls and place on a tray.
To pan-fry: Heat olive oil in a skillet over medium heat. Brown meatballs on all sides for 2–3 minutes each, cover, and cook 6–8 minutes more until cooked through.
To bake: Preheat oven to 400 °F (200 °C). Bake on a lined baking sheet for 15–18 minutes until golden and cooked through.
Make yogurt sauce: Mix Greek yogurt, lemon juice, garlic, olive oil, and salt in a small bowl until smooth.
Serve meatballs with lemon yogurt sauce drizzled over or on the side. Garnish with extra lemon zest and herbs if desired.