Herbed Lamb Meatballs with Lemony Greens

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 lb (454 g) ground lamb
• 1/2 cup (25 g) panko breadcrumbs + 2 tbsp milk
• 1 large egg
• 1/2 small onion, finely grated (about 1/3 cup)
• 3 garlic cloves, minced (for meatballs) + 3 cloves, thinly sliced (for greens) + 1 clove, grated (for yogurt)
• 2 tbsp finely chopped fresh mint + 2 tbsp chopped parsley, divided
• 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp smoked paprika
• 3/4 tsp kosher salt + 1/2 tsp black pepper (plus more for greens/yogurt)
• 3 tbsp extra-virgin olive oil, divided
• 16 oz (454 g) baby spinach
• 1 lemon (zest + 3 tbsp juice)
• 1/4 tsp red pepper flakes (optional)
• 2/3 cup (160 g) Greek yogurt
• 1/4 cup (35 g) pine nuts

Do This

• 1. Soak panko in milk 5 minutes; mix with lamb, egg, grated onion, minced garlic, mint, parsley, cumin, coriander, paprika, salt, pepper. Form 16 meatballs; chill 10 minutes.
• 2. Dry-toast pine nuts in a 12-inch skillet over medium heat, 3–4 minutes; transfer to a bowl.
• 3. Stir yogurt, 1 tbsp lemon juice, grated garlic, 1 tsp olive oil, pinch of salt; set aside.
• 4. Heat 1 tbsp oil in the skillet over medium-high. Sear meatballs until well browned, 6–8 minutes, turning every 1–2 minutes.
• 5. Add 2 tbsp water, cover, and cook 3–4 minutes, until centers reach 160°F (71°C). Rest 3 minutes.
• 6. In same pan, add 2 tbsp oil and sliced garlic; cook 30 seconds. Add spinach, 1/4 tsp salt, red pepper flakes; wilt 2–3 minutes. Finish with lemon zest and 2 tbsp juice. Plate greens, top with meatballs, yogurt, pine nuts, and herbs.

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Why You’ll Love This Recipe

• Big flavors, simple steps: mint, cumin, and lemon make lamb shine without fuss.
• Balanced plate: savory meatballs over garlicky, lemony greens with a cool yogurt finish.
• Weeknight-friendly: 40 minutes, one skillet for most of the cooking.
• Flexible: swap in kale or chard, use beef-lamb mix, or add a touch of heat with Aleppo pepper.

Grocery List

• Produce: Baby spinach, lemon, onion, garlic, fresh mint, fresh parsley
• Dairy: Greek yogurt, milk, egg
• Pantry: Ground lamb, panko breadcrumbs, olive oil, pine nuts, ground cumin, ground coriander, smoked paprika, red pepper flakes (optional), kosher salt, black pepper

Full Ingredients

For the Lamb Meatballs

• 1/2 cup (25 g) panko breadcrumbs
• 2 tbsp milk
• 1 lb (454 g) ground lamb
• 1 large egg
• 1/2 small onion, finely grated (about 1/3 cup)
• 2 garlic cloves, minced
• 2 tbsp finely chopped fresh mint
• 1 tbsp finely chopped fresh parsley
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil (for searing), plus 2 tbsp water for steaming

For the Lemony Greens

• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 16 oz (454 g) baby spinach, rinsed and well dried
• 1 lemon: finely grated zest + 2 tbsp fresh juice
• 1/4 tsp red pepper flakes (optional)
• 1/4 tsp kosher salt, or to taste
• Freshly ground black pepper, to taste

For the Lemon-Garlic Yogurt & Finish

• 2/3 cup (160 g) plain Greek yogurt
• 1 tbsp fresh lemon juice
• 1 small garlic clove, finely grated
• 1 tsp extra-virgin olive oil
• Pinch kosher salt
• 1/4 cup (35 g) pine nuts, toasted
• 1 tbsp finely chopped fresh parsley, plus extra mint for garnish
• Extra lemon wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Make the panade

In a large bowl, stir together the panko and milk. Let sit 5 minutes until the crumbs soften. This panade keeps the meatballs tender and juicy.

Step 2: Mix and shape the meatballs

Add the ground lamb, egg, grated onion, minced garlic, mint, parsley, cumin, coriander, smoked paprika, salt, and pepper to the bowl. Using a fork or your hands, gently mix just until combined—do not overwork. With damp hands, form 16 meatballs about 1 1/4 inches wide (roughly 1 oz each). Arrange on a plate and refrigerate 10 minutes to firm.

Step 3: Toast the pine nuts

Place a dry 12-inch skillet over medium heat. Add the pine nuts and cook, shaking the pan, until golden and fragrant, 3–4 minutes. Transfer to a bowl to cool so they don’t over-brown.

Step 4: Make the lemon-garlic yogurt

In a small bowl, combine the Greek yogurt, 1 tbsp lemon juice, grated garlic, olive oil, and a pinch of salt. Stir until smooth. Taste and adjust seasoning with salt or lemon to preference. Refrigerate until serving.

Step 5: Sear the meatballs

Return the skillet to the stove over medium-high heat and add 1 tbsp olive oil. When the oil shimmers, add the meatballs in a single layer without crowding. Sear, turning every 1–2 minutes, until well browned on multiple sides, 6–8 minutes total.

Step 6: Finish to 160°F

Add 2 tbsp water to the skillet and immediately cover. Reduce heat to medium and cook 3–4 minutes more, until the centers reach 160°F (71°C). Transfer meatballs to a warm plate and rest 3 minutes. Pour off any excess fat, leaving about 1 tbsp in the pan for the greens if you like extra flavor.

Step 7: Sauté the lemony greens

Over medium heat, add 2 tbsp olive oil if the pan is dry. Add the sliced garlic and cook until just fragrant, about 30 seconds. Pile in the spinach with 1/4 tsp salt and red pepper flakes (if using). Toss with tongs until wilted and glossy, 2–3 minutes. Stir in lemon zest and 2 tbsp lemon juice, and a few grinds of black pepper. Taste and adjust salt and lemon.

Step 8: Plate and finish

Divide the garlicky spinach among plates. Nestle the meatballs on top. Spoon over the lemon-garlic yogurt, then shower with toasted pine nuts and a sprinkle of chopped parsley and mint. Serve immediately with extra lemon wedges.

Pro Tips

• Grate the onion on the small holes of a box grater—its juice keeps the meatballs moist without extra fat.
• Mix gently and stop as soon as the ingredients come together; overmixing makes meatballs dense.
• Chill the shaped meatballs briefly so they hold their shape and brown more evenly.
• Spinach wilts fast—keep it dry so it sautés instead of steaming.
• Use a quick-read thermometer and pull the meatballs right at 160°F for perfect doneness.

Variations

• Beef-lamb blend: Use 1/2 lb lamb + 1/2 lb beef for a milder flavor.
• Greens swap: Try chopped kale or Swiss chard; sauté 1–2 minutes longer before adding lemon.
• Herby feta: Fold 1/3 cup crumbled feta into the meat mixture for a briny twist.

Storage & Make-Ahead

Refrigerate cooked meatballs and greens separately in airtight containers for up to 4 days; yogurt sauce keeps 4 days. Reheat meatballs in a 350°F (175°C) oven for 8–10 minutes or gently in a covered skillet with a splash of water. Freeze cooked meatballs up to 2 months; thaw overnight in the refrigerator before reheating. You can also mix and shape meatballs up to 24 hours ahead; cover and chill.

Nutrition (per serving)

Approximate: 600 calories; 32 g protein; 14 g carbohydrates; 42 g fat; 4 g fiber; 720 mg sodium. Values vary based on exact ingredients and brands.