These greek lamb meatballs are juicy and delicious. Paired with a fresh greek salad that is packed with veggies and lemon potatoes for the perfect easy dinner. This recipe may seem overwhelming with all of the components but trust me, it couldn’t be easier! Plus all of the flavors come together to create the most incredible Greek dish. It’s a recipe the whole family will love!

Greek lamb meatballs

Why You’ll Love This Recipe

  • These Greek lamb meatballs are easy to make.
  • Bursting with all the best Greek flavors.
  • Great for meal prep.
  • Perfect weeknight meal.
  • Family favorite recipe.
  • These bowls are fresh and vibrant.
  • A balanced meal for the whole family.
  • Gluten free and easily made dairy free.

Ingredients & Substitutions

  • Extra virgin olive oil. This will be used for cooking the meatballs, roasting the potatoes, and as a dressing for the Greek salad.
  • Ground lamb. 2 lbs of ground lamb. If you don’t like lamb you can use ground beef.
  • Red onion. 1 red onion. 1/4 onion used for the greek lamb meatballs and the rest used for the salad.
  • Cherry tomatoes. A pint of cherry tomatoes is used for the salad. You can sub with grape toamtoes, roma tomatoes, or plum tomatoes.
  • Cucumber. 1 english cucumber, cut lengthwise, seeded, and sliced ¼-inch thick.
  • Feta cheese. 5 oz of feta cheese, crumbled or cut into 1/2 inch cubes.
  • Red wine vinegar. Used in the salad dressing. You can sub with balsamic vinegar.
  • Potatoes. 2 lbs of potatoes, peeled and cut into large chunks or wedges. I prefer yukon gold or yellow fingerling potatoes.
  • Lemon juice. 1/3 cup of lemon juice. Juice from 2 lemons.
  • Chicken broth. Used to baste and roast the potatoes. You can also use vegetable broth.
  • Spices. You will be using a handful of seasonings like salt, pepper, thyme, and fresh parsley.

How to Make

Step 1

Make the potatoes.

Preheat oven to 400 degrees F. Place potatoes in a roasting pan with all of the other potato ingredients. Toss until fully combined.

Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you’re left with mainly oil in the pan.

Transfer potatoes to a separate tray. Spooning some of the juices/oil over the potatoes. Add potatoes back to oven and roast for 35 – 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.

Step 2

Make the greek lamb meatballs.

In a large bowl add ground lamb, red onion, and seasonings. Mix with your hands until fully incorporated. Form into 1 inch balls.

Heat a cast iron skillet with 1 tbsp of olive oil to a medium high heat. Once hot, add the meatballs to the pan.

Cook for about 5-7 minutes and then use tongs to flip the meatballs. Cook for another 5-7 minutes or until the meatballs are browned/crispy on all sides. If needed, cover for a minute or two to make sure they are cooked all the way through.

Remove from skillet.

Step 3

Make the Greek salad.

In a large bowl add cucumber, tomatoes, red onion, feta, fresh parsley, and dressing. Toss until fully combined.

Step 4

Assemble the bowls. To serve the greek lamb meatballs, first add potatoes to a bowl, followed by the greek salad and the meatballs. Garnish with fresh parsley and enjoy!

Expert Tips

  • To make things easier while cooking, these greek lamb meatballs prep the salad ahead of time and let it sit in the fridge covered.
  • Prep the potatoes first and once they are in the oven, start prepping the meatballs. Use the time that the potatoes are cooking wisely! I like to make sure everything else is prepped and then clean up in the extra time to prevent a bunch of dishes at the end.
  • For the best potatoes, do not skip transferring pans! You want to baste the potatoes and roast in one pan and then transfer to another pan to get the perfect golden, and slightly crispy potatoes. Without transferring, they don’t turn out quite as good.
  • Top with fresh mint and fresh dill for even more vibrant flavor.
  • Still want a little something more? Try adding homemade tzatziki sauce. 
  • Add minced garlic to the meatballs and potatoes if you’d like! I didn’t have any on hand but minced garlic would add more depth of flavor to the dish.
  • Lamb not your thing? Try these Mediterranean Chicken Thighs and Rice.

Frequently Asked Questions

How do I serve these greek lamb meatballs bowls?

This is the perfect balanced meal and truly has it all which means you don’t need to add anything else. To serve, just garnish with fresh parsley and even a squeeze of fresh lemon juice.

How do I store these bowls?

I would store everything in separate airtight containers (one for the salad, one for the meatballs, and one for the potatoes) in the fridge for up to 4 days.

I don’t like lamb, can I use something else?

If lamb isn’t your thing you can sub with ground beef!

Are these bowls allergy friendly?

These greek lamb meatballs bowls are gluten free, and can easily be made dairy free by leaving out the feta or subbing with a dairy free feta. If you leave out the feta they will also be paleo.

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Greek lamb meatballs
5 from 12 ratings
Yield: 6 people

Greek Lamb Meatballs Bowls

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Author: Kelsey Romano
These greek style lamb meatballs are juicy and delicious. Paired with a fresh greek salad and lemon potatoes for the perfect easy dinner. This recipe may seem overwhelming with all of the components but trust me, it couldn't be easier! Plus all of the flavors come together to create the most incredible Greek dish. It's a recipe the whole family will love!
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Ingredients
 

Lemon Potatoes

  • ½ cup extra virgin olive oil
  • 2 lbs potatoes
  • 1 ½ cup chicken broth
  • ⅓ cup lemon juice
  • 1 tsp dried thyme
  • 2 tsp salt

Greek Lamb Meatballs

  • 2 lb ground lamb
  • ¼ red onion, finely diced
  • 1 tbsp fresh parsley, finely diced
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 tbsp olive oil

Greek Salad

  • 1 large english cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
  • 2 cups cherry tomatoes, halved
  • ½ red onion, cut into large chunks
  • 5 oz feta cheese, crumbled or cut into small cubes
  • ¼ cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • salt and pepper, to taste

Instructions
 

Make the potatoes.

  • Preheat oven to 400 degrees F. Place potatoes in a roasting pan with all of the other potato ingredients. Toss until fully combined.
  • Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.
  • Transfer potatoes to a separate tray. Spooning some of the juices/oil over the potatoes. Add potatoes back to oven and roast for 35 to 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.

Make the meatballs.

  • In a large bowl add ground lamb, red onion, and seasonings. Mix with your hands until fully incorporated. Form into 1 inch balls.
  • Heat a cast iron skillet with 1 tbsp of olive oil to a medium high heat. Once hot, add the meatballs to the pan.
  • Cook for about 5-7 minutes and then use tongs to flip the meatballs. Cook for another 5-7 minutes or until the meatballs are browned/crispy on all sides. If needed, cover for a minute or two to make sure they are cooked all the way through. Remove from skillet.

Make the salad.

  • In a large bowl add cucumber, tomatoes, red onion, feta, fresh parsley, and dressing. Toss until fully combined.

Assemble the bowls.

  • To serve the greek lamb meatballs bowls, first add potatoes to a bowl, followed by the greek salad and the meatballs. Garnish with fresh parsley and enjoy!

Video

Notes

  • To make things easier while cooking, prep the salad ahead of time and let it sit in the fridge covered.
  • For the best potatoes, do not skip transferring pans! You want to baste the potatoes and roast in one pan and then transfer to another pan to get the perfect golden, and slightly crispy potatoes. Without transferring, they don’t turn out quite as good.
  • Add minced garlic to the meatballs and potatoes if you’d like! I didn’t have any on hand but minced garlic would add more depth of flavor to the dish.
  • To make the dish dairy free leave out the feta cheese or sub for dairy free feta. To make it paleo, leave out the feta all together.
  • Store meatballs, greek salad, and potatoes in separate airtight containers in the fridge for up to 4 days. 
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