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mediterranean lamb meatballs over chopped salad on a black plate

Mediterranean Lamb Meatballs

  • Author: Cristina Curp, FNTP
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 8 meatballs 1x
  • Category: Meatballs
  • Method: Stove top
  • Cuisine: Mediterranean
  • Diet: Gluten Free


Delicious and juicy lamb meatballs glazed in balsamic and packed with flavor. 



  • 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 or butter
  • 3 tablespoons aged balsamic vinegar


  1. 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.
  2. Heat a cast iron skillet on medium heat. Drizzle in the olive oil then add 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.
  3. 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.


  • Serving Size: 2 meatballs
  • Calories: 461
  • Sugar: 3g
  • Fat: 34g
  • Saturated Fat: 10g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 36g

Keywords: Mediterranean Lamb Meatballs