These Lamb Meatballs with Lemon and Feta are easy to make and are sure to please everyone at the dinner table. Juicy, tender meatballs with lemon juice and feta cheese. These meatballs are easy to make, and can be on the table in under an hour. These meatballs are low carb, keto and gluten free. This easy, Greek inspired recipe is a new favorite.
Here’s What You Need For These Lamb Meatballs with Feta and Lemon:
Ingredients:
- Ground lamb, 80% lean, 20% fat
- Eggs
- Almond flour
- Garlic
- Red pepper flakes
- Kosher salt
- Ground black pepper
- Lemon
- Water
- Feta cheese (full fat)
- Olive oil
- Marinara/tomato sauce of choice
- Basil and lemon wedges to garnish (optional)
Recipe Notes:
These meatballs can be simmered on the stove all day, but you can also eat them after just 30 minutes on the stove.
Seasoning: Watch the salt on this. The feta cheese in this recipe definitely salty, so add less salt than you normally would.
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Tools:
- Sharp Chef’s Knife & Cutting Board
- Mixing Bowls
- Rubber Spatula
- Citrus Squeezer
- Measuring Spoons
- Lodge Cast Iron Skillet
- Wooden Spoon
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Here’s More Recipes Like These Lamb Meatballs That You Will Love:
- Easy Keto Greek Style Ground Lamb Salad
- Lamb and Mushroom Ragu (Slow Cooker)
- Roasted Green Beans with Garlic and Lemon
Let’s Make It!
Start by prepping your ingredients. If you can, let the meat and egg sit out for about 30 minutes before starting, this will make everything mix together easier. Measure out all of your ingredients and mince your garlic.
In a large bowl, add the feta cheese to the ground lamb. Add in the water and lemon juice. The water and lemon juice will keep your meatballs from becoming dry when you brown them in the skillet.
Next, add in your almond flour, red pepper flakes, salt, pepper, and minced garlic.
In a small bowl, beat your eggs and then add them to the meat mixture. Mix meat mixture together well with your hands, and then roll into balls. These will make 24 large meatballs. You can always make them whatever size you want, but this will affect the cooking time.
Warm you skillet over medium heat until it’s nice and hot. Add your olive oil to the skillet, then add in your meatballs. Brown the meatballs on all sides. They don’t need to be cooked all the way through, but they should be browned for juicy and moist meatballs.
You might have to brown the meatballs in batches so there is enough room in your skillet, but we were able to manage doing this in one batch. You can definitely drain all the extra fat and liquid in the skillet, but we personally feel like it adds a lot of flavor, so we leave it in.
Now, you’re just going to add your tomato sauce in and let these simmer on the stove for at least 30 minutes, until the meatballs are cooked thru. You can let them simmer all day if you want. The longer you simmer them, the more tender and delicious they will become.
After the meatballs are cooked thru, garnish with more feta cheese, basil (optional) and lemon juice.
If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later.
If you love this recipe, please consider sharing it with a friend and also leaving a rating and comment so others can find this recipe. Thank you for your support!
Until Next Time,
Briana & Chamere
Lamb Meatballs With Feta and Lemon
Ingredients
- 2 lbs ground lamb 80% lean, 20% fat
- 2 large eggs
- 1/2 cup almond flour
- 2 cloves garlic
- 2 tbsp lemon juice juice from 1 lemon
- 3/4 cup feta cheese full fat
- 1/2 tsp red pepper flakes
- 1/2 tbsp kosher salt or to taste
- 1/2 cup water
- 3 cups marinara sauce/tomato sauce of choice
Instructions
- Start by prepping your ingredients. If you can, let the meat and egg sit out for about 30 minutes before starting, this will make everything mix together easier. Measure out all of your ingredients and mince your garlic.
- In a large bowl, add the feta cheese to the ground lamb. Add in the water and lemon juice. Next, add in your almond flour, red pepper flakes, salt, pepper, and minced garlic.
- In a small bowl, beat your eggs and then add them to the meat mixture. Mix meat mixture together well with your hands, and then roll into balls. These will make 24 large meatballs. You can always make them whatever size you want, but this will affect the cooking time.
- Warm you skillet over medium heat until it’s nice and hot. Add your olive oil to the skillet, then add in your meatballs. Brown the meatballs on all sides. They don’t need to be cooked all the way through, but they should be browned for juicy and moist meatballs. You might have to brown the meatballs in batches so there is enough room in your skillet, but we were able to manage doing this in one batch. You can definitely drain all the extra fat and liquid in the skillet, but we personally feel like it adds a lot of flavor, so we leave it in.
- Now, you’re just going to add your tomato sauce in and let these simmer on the stove for at least 30 minutes, until the meatballs are cooked thru. You can let them simmer all day if you want. The longer you simmer them, the more tender and delicious they will become.
- After the meatballs are cooked thru, garnish with more feta cheese, basil (optional) and lemon juice.
Notes
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
SharkBite says
Super delicious recipe! I’ve made this 3 times now, and can’t understand why there are no reviews? I love it, and it’s now a staple. I used 85/15 ground lamb (is fatty enough for me), Rao’s pasta sauce (Arrabiatta, tomato basil, & reg marinara), and served it over zucchini noodles and/or konjac noodles. The only changes I made was the less fatty meat, more red pepper & added cayenne pepper (cuz I like more heat), and just threw some dried basil on after, cuz i never have fresh. I’m sure fresh would be delicious. The first two times I browned the meatballs, and only simmered for a half hour. I didn’t think it could be better, but I was wrong! The last time I simmered for a couple hours, and it was amazing! Definitely worth it to start early, and let it cook for a while. I added a 1/4 cup of water, cuz the marinara would get to thick otherwise. Also make sure you add extra feta, lemon juice, and basil after plated. Sooooo good! Thank you for this recipe! I’ve been doing keto for a few months, and this is definitely in my top 3 favorite recipes. 👌
Briana says
This comment truly warmed our hearts! I think that there aren’t a lot of reviews yet because our website is still growing with traffic, your reviews help more than we can really express! Maybe, thanks to you, people will start to notice this recipe. 🙂
Also, thank you for letting us know about the substitutions you made! We’re really glad you were able to improvise and make it work for you.
Thank you again, and we hope you’ll give some of our other recipes a try!