Red Beet and Feta Stuffed Lamb Meatballs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb meatballs infused with sweet roasted red beet and creamy feta cheese — a colourful, flavourful appetizer. This mediterranean-inspired lamb (mediterranean) ready in about 35 minutes pairs ground lamb, crumbled feta cheese, breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 20 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Finely dice 1 medium roasted red beet into small 1/4-inch pieces. In a large bowl, combine 1 lb ground lamb, 1/4 cup breadcrumbs, 1 large egg, 2 minced garlic cloves, 2 tbsp chopped fresh parsley, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly with your hands.
  2. Step 2: Gently fold 1/2 cup diced roasted beet and 1/3 cup crumbled feta cheese into the lamb mixture, being careful not to overwork the meat.
  3. Step 3: Shape the mixture into 16 equal 1 1/2-inch meatballs, pressing gently to ensure they hold together.
  4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the meatballs and cook for 4-5 minutes per side, turning carefully, until they are browned on all sides and reach an internal temperature of 160°F.
  5. Step 5: Remove meatballs from the skillet and let rest for 5 minutes before serving warm as a flavorful appetizer or main dish.

Frequently asked questions

How long does Red Beet and Feta Stuffed Lamb Meatballs take to make?

Total time is about 35 minutes (20 min prep + 15 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 Red Beet and Feta Stuffed 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 Red Beet and Feta Stuffed 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 Red Beet and Feta Stuffed 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 Red Beet and Feta Stuffed Lamb Meatballs?

Mediterranean 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.

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