Not Your Average Meatball Recipe
I have a huge assortment of easy meatball recipes on my website already, but I just knew you guys would love these tender, juicy ground beef and ground lamb meatballs, both for quick-prep, but also of course their rich and herby flavor.
I am a “meatballs for breakfast” kinda gal. There… I said it. 😂 While meatballs will always have a place amongst spaghetti, on top of polenta, or sandwiched between crusty bread, they are also absolutely fantastic for busy mornings when you want to get some protein in ya to start the day. My go-to so far this year have been these spicy Vietnamese meatballs for banh mi sandwiches.
And because meatballs can be prepped days in advance — or even frozen and defrosted in a microwave in minutes — they are just too convenient not to meal prep!
I often look to homemade meatballs (whether made from ground turkey, beef, chicken, or pork), as a way to clean out the fridge. So please take note that while I’ve used dill and parsley, these would be just as delicious with cilantro and basil. And feta could be replaced with Parmesan. You get the idea!
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Step-by-Step Directions
To make my life simpler (read: when I’m low on time and need weeknight dinner to be simplified), I throw all the herbs and aromatics into a food processor and pulse them. You can, of course, finely chop everything by hand if preferred.
Make It A Complete Meal
I feel like meatballs go with everything. You can add them to salads, serve them over rice (we always have steamed rice on hand), and pair them with any vegetable or potato side dish your heart desires.
Here’s a few ideas to inspire your next dinner at home:
- Vegetable side: warm green bean salad with potatoes, olives, and feta cheese
- Pasta: add them to a classic Italian pomodoro sauce
- Serve them over creamy whipped ricotta cheese (I do this with my ground beef and ricotta meatballs too!)
- Bake them into a casserole with lots of marinara sauce and melty cheese!
Did I Mention These Are Gluten-Free?
Oh, how silly of me for overlooking this! 😏
Y’all know by now that I am not a gluten-free girly (I love carbs something fierce), but I love to provide gluten-free options for those of you who limit it or exclude it from entirely.
While breadcrumbs provide structure to meatballs, they’re not always necessary. It kind of depends on what else is in there holding them together. In this recipe, the feta cheese, egg, and tomato paste act like glue and help them hold their shape.
My favorite way to reheat meatballs is to halve them and pan-fry cut-side down in a little olive oil or butter for 2 minutes, flip, cook 1 more minute, then serve — crispy outside, heated through, and delicious.
(But yes, you can use a good ol’ microwave if you prefer!)
Either way, I can’t wait for you to give this easy meatball recipe a try! Be sure to let me know what you think in the comments below!
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Juicy Pan-Fried Ground Beef and Lamb Meatballs
Equipment
Ingredients
- 1 lb ground beef, I use 90/10
- 1 lb ground lamb
- 1 small red onion, quartered
- 3 cloves of garlic, peeled
- ½ cup fresh herbs, such as dill, mint, and parsley — remove mint stems, soft stems can remain
- 1 large egg
- ¼ cup feta cheese
- 2 tsp fresh lemon zest
- 1 tsp kosher salt
- ½ tsp Aleppo pepper
- 2 Tbsp olive oil
Instructions
- Chop aromatics. Place quartered red onion, 3 cloves of garlic, and half a cup of fresh herbs in the bowl of a food processor fitted with blade attachment. Pulse until very finely chopped, scraping down the sides as needed.
- Make the meatball mixture. In a large mixing bowl, combine 1 lb ground beef, 1 lb ground lamb, the onion mixture, 1 egg, ¼ cup feta cheese, 2 tsp lemon zest, 1 tsp kosher salt, and ½ tsp Aleppo pepper. Use your hands to thoroughly combine (disposable kitchen gloves help!), trying hard not to overwork the meat. As soon as it's fully combined, stop.
- Portion the meatballs. Use a standard 2 tablespoon cookie scoop to portion out equal size meatballs onto a rimmed baking sheet. Once formed, use your hands to gently roll them into uniform balls.
- Cook the meatballs. Add 2 Tbsp olive oil to a large skillet set over medium to medium-high heat. When hot, carefully add meatballs, working in batches as needed, so as not to overcrowd the pan. Pan-fry on all sides until golden brown, about 2 minutes per side. The meatballs are done when an internal temperature of 155-160°F (68-71°C) is reached. Enjoy immediately — with pasta, potatoes, rice, whatever you like!
Notes
- To bake: Preheat an oven to 375°F (191°C). Cook meatballs in the center or top ⅓ of the oven for 12-14 minutes.
- To broil: Preheat a broiler to high with a rack set about 6-inches below it. Broil the meatballs for 10 minutes.
- To freeze meatballs: Allow them to cool completely, transfer to a large freezer-safe bag, then remove all air before sealing. Meatballs will keep in a freezer for up to 6 months if stored properly.
- To reheat frozen meatballs: Defrost overnight in a fridge (or on a counter until thawed, if short on time!). Place meatballs on a microwave safe plate, then heat on high for 1-2 minutes, until fully defrosted and warm throughout. Alternatively, cut defrosted meatballs in half, pan-fry cut side down in a skillet with a little oil, then flip after 2 minutes. Heat the other side for 1 minute, then enjoy.
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