Sheet Pan Greek Lamb Meatballs

with Lemony-Yogurt Sauce

Natalie Marble

I’m Natalie and I’m a professional chef and recipe developer.  I love nothing more than to create seasonal, well-tested, elevated everyday recipes.

Arrow
Artichoke

INGREDIENTS

3

Start by grating an onion into a bowl on the small holes of a box grater.  Never chop onion to go into a meatball, as it won't cook in time.

View More

Grate the Onion

Arrow

3

Add the spices, breadcrumbs, olive oil, garlic and egg and mix really well with a fork.

View More

Add the Spices

Arrow

3

Add the chopped fresh herbs to the breadcrumb mixture and combine really well.

View More

Add the Fresh Herbs

Arrow

3

Add the breadcrumb mixture to the lamb and mix until just combined.

View More

Add Mixture to the Lamb

Arrow

3

Using a large cookie scoop or spoon, scoop the meatballs, but don't roll them yet!

View More

Scoop the Meatballs

Arrow

3

Pick up each meatball and make an indentation with your finger and add some feta cheese before closing up and rolling.  Then, bake at 425 for 15 minutes.

View More

Add the Feta

Arrow

3

While the meatballs are baking, make the yogurt sauce by combining plain yogurt, lemon zest, lemon juice, salt and pepper.

Make the Yogurt Sauce

3

Add yogurt sauce to the base of a plate and top with meatballs.  Serve with couscous and tomato cucumber salad.  ENJOY!

Assemble & Serve

GET MY FREE  TOP 10 WAYS TO  UP-LEVEL  YOUR ROASTED VEGETABLES