Greek Lamb Meatballs With Feta and Lemon

lamb meatballs in marinara sauce with feta cheese and basil in a cast iron skillet

5 from 2 votes

Greek Lamb Meatballs With Feta and Lemon

These Greek 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 lamb 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.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Greek-American

Servings: people

Calories: 585kcal

Author: Briana

Ingredients

2 lbs ground lamb 80% lean, 20% fat
2 large eggs
½ cup almond flour
2 cloves garlic
2 tablespoon lemon juice juice from 1 lemon
¾ cup feta cheese full fat
½ teaspoon red pepper flakes
½ tablespoon kosher salt or to taste
½ 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 Greek lamb meatballs are cooked thru, garnish with more feta cheese, basil (optional) and lemon juice.

Notes

These will keep in the fridge in an airtight container for about 5 days.

Nutrition