With a mellow, kid-friendly flavor, veggies tucked inside, and an easy baking method that makes clean up a breeze, these Lamb Meatballs are a delicious family dinner recipe to pair with pita, grains, or pasta. Plus: The easy-baking method makes clean up a breeze!
Lamb Meatballs
Serving new foods to little kids can be a challenge, but recipes like these easy Lamb Meatballs are a good one to try. The healthy meatballs are flavorful without overpowering, are super tender, and can be made ahead. And they have veggies tucked right inside for extra nutrition!
Moroccan Lamb Meatballs
With Middle Eastern flavors including cumin and sweetness from raisins, these mini meatballs have a subtle nod to Morocco that I adore. The sweetness from the fruit may make even them more appealing to the kids.
TIP: You can use diced Turkish or regular dried apricots in this recipe in place of raisins if you prefer.
Ingredients in Lamb Meatballs
To make these meatballs you’ll need:
- ground lamb
- diced onion
- diced carrot
- plain breadcrumbs
- cumin
- fresh parsley leaves (or dried)
- salt
- egg
- shredded cheddar or Monterey Jack cheese
- raisins or diced dried apricots
How to Make Lamb Meatballs Step-by-Step
Here’s a look at the process involved in making these healthy meatballs. Scroll down to the bottom of this post to see the full recipe.
- Gather ingredients and preheat the oven. (photo 1)
- Place the veggies into the bowl of a food processor. Grind finely. (photo 2)
- Add the remaining ingredients and combine well. (photo 3)
- Form into 1-inch balls and place on baking sheet. (photo 4)
- Bake. (photo 5)
- Drain on paper towels and serve with Cucumber Sauce or in your favorite marinara sauce with a sprinkle of cinnamon and cumin. (photo 6)
TIP: Stop to scrape down the sides of the food processor bowl as needed to get everything mixed well.
Can I make these gluten-free?
Yes. Simply use certified gluten-free breadcrumbs.
Can I make these ahead?
Sure! You can mix the batter in the morning and portion out the meatballs onto your baking sheet and cover. Store in the fridge until ready to bake at night. Or, make just the batter ahead and stash in the fridge until ready to bake. Or make them totally ahead, let cool, and store in an airtight container in the fridge for 3-5 days or freezer for up to 3 months.
What should I serve these with?
Serve with Cucumber Sauce over rice and veggies for a simple grain bow. Or in Tomato Sauce with pasta with a sprinkle of cinnamon and cumin. You can also serve them in pita halves with cucumbers and lettuce as a sandwich.
Tips for Making the Best Lamb Meatballs
- Store any leftovers in an airtight container in the fridge for 5 days or in the freezer for 3 months.
- Use gluten-free breadcrumbs if needed.
- Grind the veggies finely to ensure a smooth overall final texture.
- Use a 1 tablespoon measuring spoon to portion out batter.
- You can fry these in hot oil in a cast iron skillet if you prefer your meatballs to be a little crunchy.
- Serve with Cucumber Sauce over rice and veggies, or in Tomato Sauce with pasta with a sprinkle of cinnamon and cumin.
I’d love to hear what you think of this recipe if you try it, so please comment below with feedback!
Moroccan Lamb Meatballs
Ingredients
- 1 pound ground lamb
- 1/4 cup diced onion
- 1/4 cup diced carrot
- 1/3 cup plain breadcrumbs
- 1 teaspoon cumin
- 2 tablespoons fresh parsley leaves (or 1 teaspoon dried parsley)
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup shredded cheddar cheese (or Monterey Jack)
- 1/4 cup raisins (or diced dried apricots)
Instructions
- Preheat oven to 375 F. Line a rimmed baking sheet with foil and coat with nonstick spray.
- Place the onion, carrot, and fresh parsley (if using) into the bowl of a food processor. Grind finely for about 30 seconds.
- Add the lamb, cumin, egg, cheese, apricots or raisins, salt, and cornmeal or breadcrumbs and combine well for 30-60 seconds stopping to scrape down the sides of the bowl as needed.
- Form into 1-inch balls and place on baking sheet.
- Bake for 18-20 minutes, or until just starting to brown.
- Drain on paper towels and serve with Cucumber Sauce or in your favorite marinara sauce with a sprinkle of cinnamon and cumin.
Equipment
Notes
- Store any leftovers in an airtight container in the fridge for 5 days or in the freezer for 3 months.
- Use gluten-free breadcrumbs if needed.
- Grind the veggies finely to ensure a smooth overall final texture.
- Use a 1 tablespoon measuring spoon to portion out batter.
- You can fry these in hot oil in a cast iron skillet if you prefer your meatballs to be a little crunchy.
- Serve with Cucumber Sauce over rice and veggies, or in Tomato Sauce with pasta with a sprinkle of cinnamon and cumin.
Nutrition
My grand daughter cannot have dairy can I omit the cheese. I have made her turkey meatballs and added thick pureed butternut squash instead of cheese. Could I try using it in this recipe.
I think so!
I love the sound of this recipe for my fussy toddler.
I wanted to know the texture -are they soft or chewy?
They are soft like a regular meatball.
Awesome recipe. Thank you. Can we freeze these?
Sure, freeze in a freezer bag with as much air removed as possible for up to about 6 months.
These look great, but could you omit the cheese? Or maybe switch to feta? Something about the cheddar seems off with the flavor profile…Thank you!
I like aged white cheddar but you could use Fontina or Havarti or Feta if you prefer!