Sexy Savory Greek Meatballs

You will so very much want to put these balls in your mouth A.S.A.P.



1 pound ground lamb
1 pound ground turkey
1/2 cup white or sweet yellow onion
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoon ground fennel
1 teaspoon fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flake (optional)
3 large garlic cloves, minced
1 large egg, lightly beaten


Preheat oven to 375°.

Gently combine all ingredients in a large bowl with moistened hands until just combined. Gently form the meat mixture into evenly portioned meatballs (about 2 tablespoons per meatball); arrange meatballs on a rimmed, pregreased baking sheet lined with parchment paper.

You can also use a miniature muffin/cupcake tin – this has been my new favorite way to bake meatballs. Keeps ’em in line.

Bake at 375° until meatballs are crispy, golden-brown, and cooked through, about 15-20 minutes, rotating pans halfway through cooking if you have a less than amazing oven like most of us do – you wan them to cook evenly.

Serving suggestions:

Plate them atop a bed of sautéed kale or spinach and a cauliflower puree (recipe here) – OR – with a smear of Greek yogurt(full fat), topped with toasted pine nuts and feta cheese

Stick them with a toothpick and serve them as an easy appetizer alongside a lemony, herby yogurt dip.

The fresh herbs and bold cumin pair beautifully with plain yogurt, tangy cheeses, and creamy dressings and condiments.


Freeze for up to 3 months.