Go Back
Browned Greek lamb meatballs on a ceramic plate with cucumber yogurt sauce, fresh mint, and a lemon wedge on a linen table

Pan-Fried Greek Lamb Meatballs with Fresh Mint

Ground lamb meatballs with feta and mint, pan-fried until browned, served with a cool cucumber yogurt sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 573
Ingredients Method Notes

Ingredients
  

Meatballs
  • 500 g ground lamb not too lean
  • 1 small onion (about 80 g); grated, liquid squeezed out
  • 3 cloves garlic minced
  • 1 large egg
  • 50 g fresh breadcrumbs or panko
  • 50 g feta crumbled small
  • 3 tbsp fresh mint chopped
  • 2 tbsp fresh parsley chopped
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp salt less if feta is very salty
  • 1/4 tsp black pepper
  • 3 tbsp olive oil for frying
Yogurt Mint Sauce
  • 200 g Greek yogurt full-fat
  • 1/2 cucumber , grated (about 100 g); liquid squeezed out
  • 1 clove garlic minced
  • 1 tbsp olive oil
  • 1 tbsp lemon juice fresh
  • 2 tbsp fresh mint chopped
  • 1 pinch salt to taste

Method
 

Mix and Shape the Meatballs
  1. Grate the onion on a box grater, then squeeze it in a clean towel to remove excess liquid.
  2. In a large bowl, mix the lamb, grated onion, garlic, egg, breadcrumbs, feta, mint, parsley, oregano, cumin, salt, and pepper. Mix with your hands just until combined, don't overwork it.
  3. Cover the bowl and chill for 15 minutes. This firms up the mix so the meatballs hold their shape.
  4. Shape the mixture into about 20 meatballs, roughly 35 g each, using slightly damp hands so the mix doesn't stick.
Fry the Meatballs
  1. Heat the olive oil in a 12-inch / 30 cm skillet over medium heat until it shimmers.
  2. Add half the meatballs, leaving space between them so they brown instead of steam. Fry for 4 to 5 minutes on the first side.
  3. Turn with tongs and cook the other sides for 4 to 5 minutes more, until browned all over and an instant-read thermometer reads 160 F / 71 C at the center.
  4. Transfer to a plate and repeat with the second batch, adding a little more oil to the pan if it looks dry.
Make the Sauce and Serve
  1. While the meatballs cook, mix the yogurt, grated cucumber, garlic, olive oil, lemon juice, mint, and a pinch of salt in a bowl. Taste and adjust the salt.
  2. Let the fried meatballs rest for 2 minutes off the heat, this lets the juices settle.
  3. Serve warm with the yogurt sauce, extra mint leaves, and lemon wedges on the side.

Notes

  • Squeeze grated onion and cucumber dry before mixing, or the mixture gets watery.
  • Don't crowd the pan, fry in two batches so meatballs brown instead of steam.
  • Check internal temp at 160 F / 71 C at the center of the thickest meatball.
  • Rest meatballs 2 minutes off heat before serving, the juices settle and they hold together better.