Mediterranean Lamb Meatballs

These super EASY Mediterranean Lamb Meatballs come together in one bowl and skillet with just a handful of ingredients. They’re super simple to make, loaded with flavor, and not gamey!

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Why These Lamb Meatballs Rock!

You can’t beat a super easy recipe that’s family-approved! My little one ate these Mediterranean Lamb Meatballs up and my Chef boyfriend crushed the leftovers. Just find some ground lamb, and mix it with fresh garlic and dried herbs, flour, and egg. Pan-fry and deglaze with balsamic. The balsamic at the end gives them a stunning brown and slightly sticky texture.

Easy Lamb Meatball Ingredients

Can’t beat a simple meal with simple ingredients. For this recipe you will need the following:

• 1 1/2 pounds of ground lamb (I always opt for local if I can find it)
• 1 1/2 teaspoons Sea Salt
• 4 cloves garlic, minced
• 2 teaspoons dried parsley
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1 large egg
• 2 tablespoons grain-free flour
• 3 tablespoons olive oil
• 3 tablespoons aged balsamic vinegar

Easy Steps to Delicious Balsamic Lamb Meatballs

Start out with a large mixing bowl and combine all of the ingredients except for the balsamic and olive oil in the bowl. Mix very well. Then shape 8 large meatballs.

Heat a cast iron skillet on medium heat. Drizzle in the olive oil then add in the meatballs. Brown for 3 minutes per side, until brown and crisp all over. Cover for 2-3 minutes or until they’re cooked through.

Lastly, open the lid and add in the balsamic vinegar and stir well. Cover again, lower the heat, and give the skillet a shake so that the meatballs roll around and get fully glazed in the balsamic. They will be shiny, browned, and crisp. Serve hot.

What’s in the Chopped Mediterranean Salad with the Meatballs?

I served this dish over a super easy salad. I just opened up a few jars: artichoke hearts, hearts of palm, kalamata olives, chickpeas, a scoop of leftover rice. Mixed that all up with fresh parsley, garlic, lemon juice, and olive oil. It was divine! For paleo and lower-carb options, I recommend these side dishes:

• Asparagus Salad with Fried Garlic (AIP, Whole30, Keto)
• Cauliflower Steaks with Creamy Pecan Sauce
• Honey Balsamic Vinaigrette on arugula