Greek Lamb Meatball

Greek Salad with Lamb Meatballs
Course Main Dish
Cuisine Greek


The Greek Lamb Meatball

  • 2 lbs. Ground Lamb
  • 1 Medium Onion chopped fine, 1 cup
  • 1 tablespoon Garlic minced (approx. 2 large cloves)
  • 1 tablespoon Marjoram
  • 1 tablespoon Rosemary
  • 1 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Pepper
  • 2 Egg
  • 1/2 cup Breadcrumbs


  • One English Cucumber
  • 1/2 teaspoon Salt
  • 1/2 cup sour cream
  • 3/4 cup Greek yogurt
  • 2 tablespoon Lemon Juice fresh
  • One Garlic Clove minced
  • 1/2 teaspoon Dill dried
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon Fresh Ground Pepper


  • head lettuce
  • baby spinach
  • Cucumber
  • Cherry Tomatoes
  • Kalamata Olives
  • Red Onion
  • Bulgarian Feta
  • Red Beets and Fresh Parsley for garnish



  • Preheat oven to 400 degrees.
  • Combine all the ingredients in a bowl, mixing by hand to evenly distribute all the ingredients.
  • Line a baking sheet with parchment paper. Roll into ¾ -1 inch balls and place on the baking sheet leaving air space between the meatballs.
  • Bake for 20-25 minutes or until the internal temperature reaches 160 degrees. Cooking time will vary depending on the size you make your meatballs.


  • Slice ¼ of the cucumber into thin slices for the salad, set to the side. Peel and seed the remaining ¾ of the cucumber. Chop finely. Place in a small bowl with the salt. Let sit for 5-10 minutes to release water from the cucumber. Squeeze as much of the water from the cucumber and place in a small bowl.
  • Add the remaining ingredients to the bowl with the cucumber. Blend all the ingredients with a immersion stick. This will create a smooth dressing. You can also mix by hand for a chunkier dressing. Refrigerate the dressing for a couple hours prior to serving.


  • Place the torn head lettuce and baby spinach on platter. Top with the remaining ingredients including the Lamb Meatballs. Garnish with sliced red beets. Serve dressing on the side.


Serving Ideas for Greek Lamb Meatballs: Salad, Irish Stew, Gyro Sandwich on Pita Bread, With a Hearty Greek Tomato Sauce
View the Harbor Light article "The Mighty Meatball" for more recipe ideas.