Greek Lamb Meatballs with Creamy Dill Dipping Sauce

updated Feb 3, 2020
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Greek Lamb Meatballs with Creamy Dill Dipping Sauce

Simple lamb meatballs are seasoned with oregano and lemon, seared until browned and crisp, and served with a creamy dill sauce.

Serves4 to 6

Prep15 minutes

Cook15 minutes to 30 minutes

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Credit: Joe Lingeman

If you’ve only ever made meatballs with ground beef or turkey, it’s time to try savory ground lamb. These seared lamb meatballs are seasoned with oregano and lemon and served with a creamy dill sauce for a satisfying, delicious dinner. If you’re embarking on a round of Whole30, make sure the mayo is Whole30-compliant — then get ready to serve these all month long.

Credit: Joe Lingeman

Shopping for Ground Lamb

If you assume your everyday grocer doesn’t carry ground lamb, take a closer look. While lamb isn’t offered the same real estate as the big three (pork, beef, and chicken) at the butcher’s counter, you’re likely to find a few styles of chops, a roast, and ground lamb arranged inside the display case. The rich and slightly gamey flavor of ground lamb needs only a little seasoning. Here, we’re leaning into the meat’s earthiness with dried oregano, and brightening it with lemon zest.

Credit: Kitchn

Greek Lamb Meatballs with Creamy Dill Dipping Sauce

Simple lamb meatballs are seasoned with oregano and lemon, seared until browned and crisp, and served with a creamy dill sauce.

Prep time 15 minutes

Cook time 15 minutes to 30 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 1

    medium lemon

  • 2 tablespoons

    chopped fresh dill

  • 1/2 cup

    Whole30-compliant mayonnaise, such as Primal Kitchen

  • 1 teaspoon

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper, divided

  • 1 pound

    ground lamb

  • 2 teaspoons

    dried oregano

  • 2 tablespoons

    extra-virgin olive oil

Instructions

  1. Finely grate the zest of 1 medium lemon into a large bowl and set aside.

  2. Juice the lemon and add 1 1/2 tablespoons of the juice to a small bowl. Finely chop 2 tablespoons fresh dill and add to the bowl. Add 1/2 cup mayonnaise, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to the bowl and whisk to combine. Refrigerate until ready to use.

  3. Add 1 pound ground lamb, 2 teaspoons dried oregano, remaining 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper to the bowl of lemon zest. Work the mixture together with your hands until all the ingredients are evenly combined. Do not overwork.

  4. Line a rimmed baking sheet with aluminum foil. Form the meat mixture into 18 (1 1/2-inch) meatballs (about 2 tablespoons each) and place on the baking sheet.

  5. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed to make sure the pan is not crowded, add the meatballs and cook, turning every minute, until browned all over and cooked through, about 15 minutes total. Serve with the sauce.

Recipe Notes

Make ahead: The meatballs can be formed and refrigerated up to 2 days in advance. The sauce can be made up to 3 days in advance.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Credit: Kitchn