These lamb meatballs with mint chimichurri are an unforgettable dinner idea. They’re packed with savory, herby flavors and are oven-baked for easy cooking and minimal mess.
Why I Love These Lamb Meatballs
As a New Zealander (kiwi-born and American-raised), lamb has always been one of my favorite meats. Let’s just say that my mom made it often! And while I love making grilled lamb chops or a rack of lamb for special occasions, these lamb meatballs win for an easy, 30-minute weeknight dinner. Now, if the meatballs themselves sound familiar, that’s because they’re similar to the Greek lamb meatballs in my Healthy Meal Prep cookbook (which so many of you love). But instead of serving them with tzatziki, I’m serving them with a light and herby mint chimichurri that you can drizzle on top. Bright, fresh, and perfectly balanced. Here are a few more reasons to love them:
- Easy and mess-free. It’s so much easier to make meatballs in the oven (aka no stovetop splatter).
- A more economical way to eat lamb. Ground lamb is cheaper than more expensive cuts when you’re craving that lamb flavor.
- Perfect for spring and summer. During recipe testing, I worried that there might be too much mint, but it turned out to be just the right amount. It’s light and fresh, which is perfect for sunny days!
Lamb Meatballs Ingredients
- Ground lamb: I recommend using ground lamb with 15 to 20% fat (not extra lean), as the fat keeps the meatballs juicy and tender.
- Egg and almond flour: Two essentials for binding the meatball together! I love using almond flour to keep the recipe gluten-free, but you can use any type of flour.
- Red onion and garlic: The chopped red onion helps to prevent the meatballs from becoming overly dense, and the fresh garlic adds savory flavor.
- Fresh herbs: I’m using a blend of parsley and mint for the best herbaceous combo. If you find it’s too minty, you can use less the next time around.
- Seasonings: Oregano, cumin, salt, black pepper, and lemon zest give this a Mediterranean-flavored base.
- Mint chimichurri sauce: While a classic chimichurri highlights parsley, this version blends mint, parsley, garlic, red wine vinegar, salt, red pepper flakes, olive oil, and black pepper. Perfect for a lamb pairing!
Find the printable recipe with measurements below.
How To Make Lamb Meatballs
I’ve got full instructions written in the recipe card below, but here’s a quick snapshot of how I make these meatballs.
Step one: Create the meatball mixture by mixing the lamb, egg, onion, flour, garlic, parsley, mint, oregano, cumin, lemon zest, salt, and pepper. I like to use my hands for easy mixing!
Cooking tip: I sometimes let this mixture set or let it chill in the fridge to help the ingredients firm up before rolling (especially on really hot days). That way, it’s less likely that the meatballs will fall apart.
Step two: When making meatballs, I always measure out 1 ½ tablespoons of the mixture using a medium cookie scoop. This gives me evenly sized balls every time. Then, I’ll roll the mixture between my hands, forming about 30 meatballs, and place them on a parchment paper-lined baking sheet.
Step three: Bake the meatballs in the oven for 25 to 30 minutes at 400°F (200°C). I love seeing the brown crust form at the end!
Step four: While the meatballs bake, I’ll mix up the chimichurri sauce. To ensure the sauce is loose and spoonable, I’ll slowly drizzle in the olive oil. Then let it sit for 10 to 15 minutes so the flavors can meld together before drizzling onto the finished meatballs.
Make-Ahead & Storage Tips
If I have any leftovers (which is rare), I’ll store them in an airtight container in the fridge for up to 4 days. I also love freezing extra cooked meatballs for freezer meal prep. They’ll last for up to 3 months.
Make-ahead tip: I’ll mix and roll the meatballs a day in advance and keep them covered in the fridge until I’m ready to bake. The mint chimichurri can also be made a few days ahead and stored in a sealed jar in the fridge. I just let it sit at room temperature for about 15 to 20 minutes before serving.
More Meatball Recipes
- Beef Meatballs: Classic meatballs with the best marinara sauce!
- Turkey Meatballs: The maple mustard sauce on these is incredible.
- Chicken Meatballs: I love these as a snack, too.
- Pork Meatballs: So juicy with fennel and onion.
If you try this lamb meatball recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here or follow me on Pinterest!
Description
Video
Ingredients
For the lamb meatballs
- 1 ½ pounds ground lamb
- 1 large egg
- ¼ cup finely chopped red onion
- ¼ cup almond flour
- 2 garlic cloves, minced
- ¼ cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
- 2 teaspoons dried oregano
- ½ teaspoon ground cumin
- 2 teaspoons lemon zest
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
For the mint chimichurri
- 1 cup (loosely packed) fresh mint leaves, finely chopped
- ½ cup (loosely packed) fresh flat-leaf parsley, finely chopped
- 2 garlic cloves, roughly chopped
- 1 tablespoon red wine vinegar, or sherry vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes (optional)
- ½ cup extra-virgin olive oil
- ground black pepper, to taste
Instructions
- Prep and mix. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. In a medium bowl, combine the lamb, egg, onion, flour, garlic, parsley, mint, oregano, cumin, lemon zest, salt, and pepper. Using your hands, mix the ingredients together until well combined.
- Make the lamb meatballs. Measure out 1 ½ tablespoons of the mixture (or use a medium cookie scoop) and roll the mixture between your hands, forming about 30 meatballs. Place the meatballs on the prepared baking sheet.
- Bake the lamb meatballs. Bake the meatballs in the oven for 25 to 30 minutes, until browned on the outside and cooked through.
- Make the mint chimichurri. While the meatballs are baking, make the mint chimichurri by combining the mint, parsley, garlic, vinegar, salt, and red pepper flakes in a mixing bowl. Slowly stir in the olive oil until the sauce is loose and spoonable. Add black pepper to taste. Let the sauce rest for 10 to 15 minutes to allow the flavors to meld.
- Serve. Serve the lamb meatballs with the mint chimichurri spooned on top or served alongside.
Lisa’s Tips
- This recipe makes 30 medium-sized meatballs. If you’d like them a bit bigger, you can make 24 meatballs.
- Storage tip: Store in the fridge for up to 4 days. I also love freezing extra cooked meatballs for freezer meal prep. They’ll last for up to 3 months.
- Make-ahead tip: I’ll mix and roll the meatballs a day in advance and keep them covered in the fridge until I’m ready to bake. The mint chimichurri can also be made a few days ahead and stored in a sealed jar in the fridge.
- I love serving these as part of an Easter dinner idea if I’m not making grilled lamb chops or rack of lamb!
Nutrition
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Behind The Scenes
In addition to being a tasty dinner, these lamb meatballs are great for meal prep! They’re also a nice change from many of my other meatball recipes listed above. I find that ground lamb isn’t used as often in the US, so consider this your friendly nudge to give them a try!
