Short description
Juicy meatballs made from beef and lamb, infused with fresh parsley, mint, garlic, cumin, oregano, and bright lemon zest. Pan-seared until golden and served with fresh lemon wedges for a vibrant Mediterranean flavor.
Why You’ll Love This Recipe
These meatballs are not only flavorful and aromatic, but they also offer a wonderful balance of herbs and citrus. The combination of beef and lamb provides rich, juicy texture, and pan-searing ensures a crisp exterior. They’re ideal as a main dish, a party appetizer, or packed into pita for a wholesome lunch.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- ½ lb ground beef
- ½ lb ground lamb
- 1 small onion, finely minced
- 3 garlic cloves, minced
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp ground cumin
- Zest of 1 lemon
- 1 egg
- ¼ cup breadcrumbs
- 2 tbsp olive oil (for cooking)
- Lemon wedges and extra parsley, to garnish
Directions
- In a large bowl, combine all ingredients (except olive oil, lemon wedges, and garnish). Mix by hand until everything is well incorporated.
- Shape mixture into meatballs approximately 1.5 inches in diameter.
- Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer without overcrowding.
- Cook, turning occasionally, until browned on all sides and cooked through—about 10–12 minutes.
- Transfer meatballs to a paper towel–lined plate to absorb excess oil.
- Serve warm, garnished with parsley and lemon wedges.
Servings and timing
- Servings: 4 people (makes about 16 meatballs)
- Prep Time: ~15 minutes
- Cook Time: ~12 minutes
- Total Time: ~27 minutes
Note: Similar Mediterranean meatball recipes typically require around 30–40 minutes total and serve 4 people
Variations
- Baked version: Arrange meatballs on a parchment-lined baking sheet and bake at 190 °C (375 °F) for 20–25 minutes, turning halfway for even browning.
- Protein swap: Substitute ground lamb or beef with ground turkey or chicken.
- Sauce option: Drizzle with a simple yogurt-lemon sauce mixed with fresh dill or mint.
- Cheesy twist: Add ¼ cup crumbled feta to the mixture before shaping.
- Spiced variation: Mix in ½ tsp ground coriander or smoked paprika for extra warmth.
Storage/reheating
- Storage: Cool completely, then store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze cooked meatballs in a single layer on a baking sheet, then transfer to freezer bags—will keep for 2–3 months.
- Reheating: Gently reheat in a skillet with a drizzle of olive oil over medium heat until warmed through, or microwave briefly.
FAQs
What leftovers can I pair with these meatballs?
Serve with a simple Greek salad, steamed vegetables, wood‑fired pita, or rice for a complete Mediterranean meal.
Can I freeze the uncooked meatballs?
Yes—place them in a single layer on a tray, freeze briefly, then store in a freezer bag for up to 3 months. Cook straight from frozen, adding a few extra minutes to cooking time.
How do I know when they’re done?
Cook until meatballs reach an internal temperature of at least 71 °C (160 °F), with no pink inside.
Is there a gluten‑free option?
Yes—replace breadcrumbs with gluten‑free breadcrumbs or gluten‑free oat flour.
Can I bake instead of pan‑frying?
Absolutely: bake at 190 °C (375 °F) for 20–25 minutes until browned and cooked through.
How can I prevent them from falling apart?
Ensure the mixture is well chilled before shaping. If too loose, add a little more breadcrumbs or an extra egg.
What herbs work best if I don’t have mint?
You can substitute mint with additional parsley, or try fresh cilantro or basil for a different flavor profile.
Can I prepare the mixture ahead of time?
Yes—mix everything, cover, and refrigerate up to 24 hours before shaping and cooking.
Do I need to soak the breadcrumbs?
No, regular dry breadcrumbs work fine. For extra moistness, you can soak them in milk for a few minutes and squeeze out excess before adding.
What dipping sauce pairs well?
Try tzatziki, garlic-yogurt sauce, or a lemon-herb aioli for a fresh accompaniment.
Conclusion
These Lemon Herb Mediterranean Meatballs are simple to prepare yet packed with robust tastes—savory, fresh, and lemony. Perfect for weeknight dinners, gatherings, or meal prep, they keep well and adapt beautifully to variations. Make a double batch and enjoy them in pita wraps, atop salads, or plated with roasted veggies.
Print
Lemon Herb Mediterranean Meatballs
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mediterranean
- Diet: Halal
Description
Boulettes de bœuf et d’agneau juteuses infusées d’herbes fraîches, d’ail et de zeste de citron, poêlées à la perfection et servies avec des quartiers de citron pour une touche méditerranéenne éclatante.
Ingredients
- 1/2 lb de bœuf haché
- 1/2 lb d’agneau haché
- 1 petit oignon finement haché
- 3 gousses d’ail hachées
- 1/4 tasse de persil frais, haché
- 2 cuillères à soupe de menthe fraîche, hachée
- 1 cuillère à café d’origan séché
- 1 cuillère à café de sel
- 1/2 cuillère à café de poivre noir moulu
- 1/2 cuillère à café de cumin moulu
- Zeste de 1 citron
- 1 œuf
- 1/4 tasse de chapelure
- 2 cuillères à soupe d’huile d’olive (pour la cuisson)
- Quartiers de citron et persil pour la garniture
Instructions
- Dans un grand bol, mélanger le bœuf et l’agneau hachés avec l’oignon, l’ail, le persil, la menthe, l’origan, le sel, le poivre, le cumin, le zeste de citron, l’œuf et la chapelure. Bien mélanger à la main jusqu’à obtenir un mélange homogène.
- Roulez le mélange en petites boulettes de viande (environ 1,5 pouce de diamètre).
- Faites chauffer l’huile d’olive dans une grande poêle à feu moyen. Une fois chaude, ajoutez les boulettes de viande par lots, en veillant à ne pas surcharger la poêle.
- Saisissez les boulettes de viande en les retournant de temps en temps, jusqu’à ce qu’elles soient dorées de tous les côtés et bien cuites, environ 10 à 12 minutes.
- Transférez les boulettes de viande cuites sur une assiette recouverte de papier absorbant pour égoutter l’excès d’huile.
- Servir chaud, garni de persil haché et de quartiers de citron.
Notes
- Vous pouvez remplacer l’agneau par du bœuf si vous le souhaitez.
- Servir avec du tzatziki, du pain pita ou sur une salade méditerranéenne pour un repas complet.
- Ces boulettes de viande peuvent être cuites au four plutôt que poêlées pour une version plus légère.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 1g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg
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