These Beef And Lamb Meatballs are full of Mediterranean flavors and ingredients. Lemon juice gives them zest, cumin and garlic some heat, and the herbs and capers add a wonderful aroma and brininess to each bite. When cooking, keep in mind that the meatballs will absorb a lot of the juices once they cool, so you want to have enough liquid left in the pan. The sauce is definitely the best part of this dish. Serve these meatballs with a fattoush salad and brown rice or lentils.
Beef and Lamp Meatballs Recipes
Beef And Lamb Meatballs with Lemon and Herbs
- Gently mix the meatball ingredients in a large bowl. Shape into balls and set aside. In a large frying pan, heat 2 tablespoons olive oil over medium heat. Sear the first half of the meatballs on all sides about 5 minutes. Remove these from the pan, add 1 more tablespoon olive oil and repeat with the second batch of meatballs. When done, set all of the meatballs aside and wipe the pan clean.
- Heat 2 tablespoons olive oil in the frying pan over medium heat. Saute the sliced garlic and thyme for 2 minutes. Add the lemon juice, 3 cups of chicken stock, and return the meatballs to the pan. Cover with a lid, and simmer for approximately 25 minutes. At this point, taste the sauce and adjust the seasonings. Since chicken stocks vary in salt content, it is better to taste before adding salt to your sauce to avoid over salting. If there is still too much liquid in the pan, remove the lid to allow the sauce to reduce. Keep in mind that the meatballs will absorb a lot of the juices once they stop cooking, so you want to have enough liquid left in the pan. The sauce is the best part of this dish!
- Before serving, top with more parsley, cilantro and mint, a well as a good squeeze of lemon juice. Enjoy!
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Beef and Lamb Meatballs in an Instant Pot
- 1/2 pound ground beef
- 1/2 pound ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 can (14 ounces) crushed tomatoes
- 1/2 cup beef or vegetable broth
- 1 teaspoon sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- In a large mixing bowl, combine the ground beef, ground lamb, breadcrumbs, milk, Parmesan cheese, chopped onion, parsley, minced garlic, egg, dried oregano, salt, and pepper. Mix until all ingredients are well combined.
- Shape the mixture into meatballs, about 1.5 inches in diameter.
- Set your Instant Pot to “Sauté” mode and add the olive oil. Once hot, sear the meatballs until browned on all sides. This should take about 4-5 minutes. Remove the meatballs and set them aside.
- In the same Instant Pot, add the crushed tomatoes, beef or vegetable broth, sugar, dried basil, and dried thyme. Stir well to combine.
- Return the seared meatballs to the Instant Pot, making sure they’re submerged in the sauce.
- Close the Instant Pot lid, set the vent to “Sealing,” and select the “Manual” or “Pressure Cook” mode. Cook on high pressure for 10 minutes.
- Once the cooking cycle is complete, allow for a natural release for 5 minutes, then manually release any remaining pressure.
- Carefully open the Instant Pot lid, and your Beef and Lamb Meatballs are ready to serve.
Tips for making Beef and Lamb Meatballs
Recommended Sides and Garnishes:
- Garlic Whipped Potatoes: Creamy mashed potatoes with a hint of garlic make for an excellent side dish to balance the flavors.
- Greek Tzatziki Sauce: A dollop of tzatziki, a yogurt-based sauce with cucumber and dill, adds a refreshing contrast to the meatballs.
- Mediterranean Salad: Create a vibrant Mediterranean salad with cucumbers, tomatoes, red onions, olives, and feta cheese, drizzled with olive oil and lemon juice.
Different Ways to Serve:
- Pita Pockets: Fill warm pita pockets with meatballs, fresh greens, and a generous spoonful of tzatziki for a satisfying sandwich.
- Over Pasta: Serve the meatballs over cooked pasta, such as linguine or spaghetti, with a ladle of tomato sauce.
- On Skewers: Thread meatballs onto skewers with colorful bell peppers and onions, grill them, and serve with warm flatbread.
- Meatball Subs: Load up sub rolls with meatballs, marinara sauce, and melted mozzarella cheese for a hearty sandwich.
- Mezze Platter: Arrange the meatballs alongside hummus, pita bread, and a variety of olives and pickled vegetables for a Mediterranean mezze feast.
I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.