Baked Lemon-Oregano Greek Lamb Meatballs
Juicy lamb meatballs infused with lemon and oregano, baked until golden and served with a tangy yogurt sauce. This greek-inspired lamb (mediterranean) ready in about 40 minutes pairs ground lamb, breadcrumbs, plain Greek yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup plain Greek yogurt
- 1 large egg
- 2 tbsp chopped fresh oregano
- 1 tbsp lemon zest
- 2 minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup (for sauce) plain Greek yogurt
- 1 tbsp (for sauce) fresh lemon juice
- 1 tbsp chopped (for sauce) fresh dill
Instructions
- Step 1: Preheat oven to 400°F. In a large bowl, combine 1 lb ground lamb, 1/2 cup breadcrumbs, 1/4 cup plain Greek yogurt, 1 large egg, 2 tbsp chopped fresh oregano, 1 tbsp lemon zest, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
- Step 2: Shape the mixture into 16 meatballs, about 1.5 inches each, and place them on a greased baking sheet. Drizzle 2 tbsp olive oil over the meatballs.
- Step 3: Bake for 20-25 minutes until meatballs are cooked through and golden on the outside.
- Step 4: Meanwhile, whisk together 1/2 cup plain Greek yogurt, 1 tbsp fresh lemon juice, and 1 tbsp chopped fresh dill in a small bowl to make the sauce.
- Step 5: Serve the baked meatballs warm with the lemon-dill yogurt sauce on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Lemon-Oregano Greek Lamb Meatballs take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Lemon-Oregano Greek Lamb Meatballs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground lamb from drying out.
Can I substitute ingredients in Baked Lemon-Oregano Greek Lamb Meatballs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Lemon-Oregano Greek Lamb Meatballs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Lemon-Oregano Greek Lamb Meatballs?
Greek lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
