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  • Writer's pictureMichelle Iannelli-Rubin

Michy's Crispy Lamb Meatballs

These crispy, lamb meatballs are flavorful and juicy and include spices you might not be expecting. Seasoned with a combination of parsley, cumin and a touch of cinnamon the combination of flavor will definitely give you a Greek fix. The warm spice of the cinnamon & cumin, tang of fresh lemon zest and juice, fresh parsley, garlic & onions these meatballs are not only flavorful, they are quick and easy for any night of the week and can be served as an appetizer or main meal.

Tonight I served them on a 1/2 Stonefire Naan warmed, a smear of Carmalized Onion Sabra Hummus, fresh spinach and leafy greens mixed with tomatoes, red onion lemon & olive oil, salt and pepper calamata olives & a dollop of tzasiki.


Michy's Crispy Lamb Meatballs

(Approximately 20 Meatballs)


  • 1 pound ground lamb

  • 1/4 cup panko breadcrumbs or gluten-free breadcrumbs

  • 1/4 cup chopped fresh leaf parsley

  • 3 tablespoons finely chopped onion

  • 1 clove garlic, grated

  • Zest of a lemon

  • 2 tablespoons fresh lemon juice

  • 1 egg

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon ground cinnamon

  • Kosher salt and fresh ground black pepper to taste

  • 2 ounces feta cheese, cubed or crumbled

  • vegetable oil for frying

Tzatziki Sauce

  • 1 cup shredded cucumber

  • 1 1/2 cups plain non-fat Greek yogurt

  • Juice of half a lemon

  • 1 tablespoon chopped fresh dill

  • 1/2 teaspoon grated garlic or 1/4 teaspoon granulated garlic

  • Kosher salt and fresh ground black pepper to taste


  1. Add all the ingredients into a large bowl and mix , squeezing with your hands, to allow the flavours to blend. Cover the bowl with some plastic wrap and let it rest in the fridge for at least 15 minutes.

  2. Using a scoop, scoop meat mixture into balls onto parchment paper. Once all meat is scooped out of the bowl, gently form the scoops into balls.

  3. Pour vegetable oil into a deep skillet, with a 1/2 inch depth of oil. Heat oil over medium-high heat until you begin to see ripples. Then place meatballs into frying pan and fry for about 7 minutes, turning occasionally, until browned and crisped on all sides, (If you prefer a lighter version you can bake the meatballs on a greased baking sheet for about 15 minutes at 400 degrees Fahrenheit. Turning meatballs 1/2 way.)


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