Easy Grilled Lamb Meatballs
This recipe for grilled lamb meatballs makes an easy and delicious weeknight dinner. They're spiced to perfection and on the table in 30 minutes!
This recipe for grilled lamb meatballs makes an easy and delicious weeknight dinner! They're gluten free and served with a tangy, rich tahini sauce for dipping. Pita optional!
This meatball recipe is seasoned with lots of garlic and warm spices like cinnamon and cumin and a bit of lemon zest.
These juicy lamb meatballs are the perfect way to convert you into a lamb lover beucase they're not gamey or strongly flavored like lamb can sometimes be. The next time you see ground lamb at the grocery store, grab it and make this simple, yet satisfying easy dinner.
I serve them with fresh pita and a smooth and tangy tahini sauce, which adds delicious flavor.
For more tender, juicy lamb recipes, try this Dijon herb crusted Rack of Lamb or these easy and delicious Grilled Marinated Lamb Chops!
Why This Recipe Works
- Made in less than 30 minutes - great for busy weeknights.
- Simple ingredients.
- Easy to meal prep and freeze.
Ingredient Notes
Ground Lamb - Most grocery stores will carry this in 1-lb packages, but if you can't find it ask your butcher.
Lemon zest - You can't necessarily taste the lemon zest in the meatballs, but don't leave it out. Something will be off without it.
Garlic cloves - Always use fresh garlic. Don't substitute garlic powder or pre-crushed garlic.
Red onion - Red onions have the best inside texture when grilled. White and yellow onions tend to get a bit mushy. If you don't have a red onion, you can use another type of onion, but the texture may not be as good.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
Skewers - I prefer metal skewers since they're reusable and you don't have to soak them before grilling. You can also use wooden skewers - just be sure to soak them for at least 30 minutes.
Cookie scoop - To portion out evenly sized meatballs.
Microplane Grater - to grate lemon zest.
Step by step instruction
- Combine the garlic, lemon, tahini, cumin and salt in a bowl. Whisk together and add cold water, a tablespoon at a time, while whisking. The mixture will seize up at first. Keep whisking and adding water until it forms a smooth, saucy consistency. Taste for seasoning and adjust as needed with more lemon and salt. Set aside while you prepare the meatballs.
- In a medium or large bowl, combine the lamb, lemon zest, salt, garlic, paprika, cumin, cinnamon and coriander. Use clean hands to mix everything together until thoroughly combined.
- Preheat a grill to medium-high heat. Rub your (clean) hands lightly with oil, then form the meatball mixture into 12-14 small meatballs. Skewer the meatballs on kebabs, placing a piece of red onion in between each, as well as on both ends. Drizzle with olive oil and turn to coat on all sides.
- Grill the meatballs until charred on all sides and to your desired doneness inside. This will only take a couple of minutes. I think they're best when medium-well, or just slightly pink in the center. Overcooking the meatballs will make them dry and tough. Be careful not to leave them on for too long.
- Serve the meatballs with tahini sauce, fresh pita bread, diced tomatoes, cucumbers, sliced red onion, feta cheese and fresh dill.
Tips for Success
- Don't overmix the meat or it will cause the meatballs to be tough.
- The internal temperature for lamb should be 145° F but I like to take them off the grill a little before that so they are perfect after resting.
- The recipe makes about 13 small meatballs, which is enough to serve two people dinner plus leftovers, or 4-6 as an appetizer. You can also use this recipe make 4 lamb burgers!
- If you're using wooden skewers, soak them in water for at least 30 minutes before using so they don't catch on fire on the grill.
Serving Suggestions
I love serving these grilled meatballs with a fresh pita bread and a simple cucumber, tomato and fresh herb salad. They're also great with this Cucumber Radish Salad or this Grilled Halloumi and Peach Salad.
You'll also need a sauce! My go-to is this garlicky, lemony tahini sauce, but they're also incredible with fresh Tzatziki sauce or this garlicky Greek dip called Skordalia. If you like it spicy, add some homemade Jalapeño Hot Sauce!
FAQ
Leftover meatballs can be stored in the refrigerator for 3-4 days. Leftover tahini sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
You can store the uncooked meatball mixture in the refrigerator for 1-2 days before cooking.
You can also freeze raw meatballs to cook later. Place formed meatballs on a parchment paper lined baking sheet, freeze for 2--3 hours, then transfer to a freezer bag. Be sure to label the bag. Cook frozen meatballs right out of the freezer in the oven. You may need an extra minute or two.
Yes! Make them in your oven by adding meatballs to a rimmed baking sheet and broiling for about 6 minutes. Flip them over about halfway through.
You can also pan fry them in a large skillet over medium heat if you prefer.
Lamb is buttery and sweet, but can sometimes be gamey depending on the source. Lamb is more often grass-fed and sustainably raised for better flavor. If you've never had lamb, starting with a ground lamb recipe like this is a great way to try it!
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Grilled Lamb Meatballs with Tahini Dipping Sauce
Ingredients
For the Tahini Sauce
- 1 clove garlic finely grated
- juice of 1 lemon about ¼ cup, or more to taste
- ⅓ cup tahini
- pinch of cumin
- salt to taste
- cold water as needed
For the meatballs
- 1 lb ground lamb
- 2 teaspoons lemon zest from about half a lemon
- 1 teaspoon kosher salt
- 2 cloves garlic finely grated
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon ground coriander
- ½ small red onion cut into 1-inch pieces
- olive oil as needed
For Serving
- fresh pita bread
- diced tomatoes + cucumbers + sliced red onion sprinkled with salt + drizzled with olive oil
- feta cheese
- fresh dill
Instructions
Make the Tahini Sauce
- Combine the garlic, lemon, tahini, cumin and salt in a bowl. Whisk together and add cold water, a tablespoon at a time, while whisking. The mixture will seize up at first. Keep whisking and adding water until it forms a smooth, saucy consistency. Taste for seasoning and adjust as needed with more lemon and salt. Set aside while you prepare the meatballs.
Make the Meatballs
- In a medium bowl, combine the lamb, lemon zest, salt, garlic, paprika, cumin, cinnamon and coriander. Use clean hands to mix everything together until thoroughly combined, but be mindful not to overmix as it will cause the meatballs to be tough.
- Preheat a grill to medium-high heat. Rub your (clean) hands lightly with oil, then form the mixture into 12-14 small meatballs. Skewer the meatballs on kebabs, placing a piece of red onion in between each, as well as on both ends. Drizzle with olive oil and turn to coat on all sides.
- Grill the meatballs until charred on all sides and to your desired doneness inside. I think they're best when medium-well, or just slightly pink in the center. Overcooking the meatballs will make them dry and tough. Be careful not to leave them on for too long.
- Serve the meatballs with tahini sauce, fresh pita bread, diced tomatoes, cucumbers, sliced red onion, feta cheese and fresh dill.
Notes
- Leftover tahini sauce can be stored in a container in the refrigerator for up to two weeks.
- Don't overmix the meat mixture. Overmixing can cause the meatballs to be tough.
- The internal temperature for lamb should be 145 degrees F. This will give the best medium well doneness.
- The recipe makes about 13 small meatballs, which is enough to serve two people dinner plus leftovers, or 4-6 as an appetizer.
- If you prefer burgers, you can use this recipe to make delicious lamb burgers.
- If you're using wooden skewers, soak them in water for at least 30 minutes before using so they don't catch on fire on the grill.
Nutrition
yummy recipe feeling hungry xD
These look awesome! Love the lamb combined with all the spices you used
Thanks, Sabrina! It's such an awesome spice combo. Works great in lamb burgers or as a spice rub for chops, too!
I'm so surprised to hear the way you describe the flavor of lamb. I trust your tastebuds and I need to find a better quality sample.
That Thomas Keller passage is powerful!
Not a lamb lover I take it? It took me a few tries to enjoy it, and I guess it's not for everyone, but I totally do think it's buttery and sweet! I think a well made lamb burger or these meatballs would be a better introduction than going straight for a chop. The spices definitely help.
Look tasty and very Mediterranean. Love a good lamb kabob, will be interesting to try it with the tahini sauce!
Thanks, Matt! The tahini provides a really nice lemony, slightly bitter sauce for the charred, spiced meat. Hope you love them as much as we did!