Lamb Meatballs with Garlic Labneh

Spiced lamb and beef meatballs, half of each, seared until crisp and golden, served over garlicky lemon labneh with herbs.

Why You'll Love Lamb Meatballs with Garlic Labneh

The meatballs sear undisturbed for 3 to 5 minutes to build a crust, then finish cooking in about 3 to 4 more. The labneh is just garlic, lemon zest and juice, and herbs stirred in.

Tips and Tricks

• Let meatballs sear undisturbed to build a crust. Resist the urge to turn too early.
• Chill the meatball mix for 10 minutes before shaping if it feels too soft.

Variations

• Swap parsley for mint for a fresh twist.
• Add 1 tablespoon pine nuts to the meat mix for nutty richness.
• Spoon over warm pita and top with pickled red onions for a sandwich vibe.

Substitutions

• Use all lamb or all beef if preferred.
• Greek yogurt works in place of labneh-strain it overnight for thicker texture.
• Try smoked paprika for extra depth.

Best served with

• Warm pita or lavash
• Roasted eggplant or zucchini
• A crisp cucumber and tomato salad

How to Store Leftovers

• Store meatballs and labneh separately in airtight containers.
• Keeps up to 3 days in the fridge. Reheat meatballs gently in a skillet or low oven.

Common Questions

Lamb Meatballs with Garlic Labneh

No ratings yet

Spiced lamb and beef meatballs seared until crisp and golden, served over garlicky lemon labneh with herbs.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 5 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Appetizer, Dinner, Main Course

Cuisine: Mediterranean, Middle Eastern

Calories: 1530

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Meatballs

• 1 tablespoon Olive oil for brushing skillet
• 2 teaspoon Kosher salt
• 2 teaspoon Sweet paprika
• 2 teaspoon Cumin ground
• ½ teaspoon Black pepper freshly ground
• ¼ teaspoon Cayenne
• ¼ cup Red onion finely diced
• 1 tablespoon Parsley minced
• 1 tablespoon Cilantro minced
• 1 tablespoon Garlic minced
• 8 oz Ground beef
• 8 oz Ground lamb
• 1 Large egg beaten

For the Garlic Labneh

• 1 cup Labneh
• 2-3 cloves Garlic peeled and minced or grated
• 1 Lemon juiced and zested
• 1 tablespoon Parsley or dill finely chopped
• Kosher salt to taste

Equipment

• Cast iron skillet
• Microplane or fine grater
• Mixing Bowls

Method

 

Make the Meatballs

1. In a large mixing bowl, combine salt, paprika, cumin, pepper, cayenne, red onion, garlic, parsley, and cilantro.
2. Add the ground beef, ground lamb, and egg. Mix just until evenly combined. Don't overwork.
3. Form into 1½-inch meatballs and place on a plate.

Sear the Meatballs

1. Heat a cast iron skillet over medium heat. Brush with olive oil.
2. Add the meatballs and sear without moving for 3-5 minutes, until deeply browned.
3. Reduce heat to medium-low and continue cooking, shaking the pan every 30 seconds to rotate meatballs until fully cooked (about 3-4 more minutes).

Make the Garlic Labneh

1. In a small bowl, combine labneh, garlic, lemon zest, lemon juice, chopped herbs, and salt to taste. Mix until smooth and creamy.

To Serve

1. Spread garlic labneh on a serving plate. Arrange hot meatballs on top. Garnish with fresh herbs and a drizzle of olive oil if desired. Serve immediately.

Nutrition

Calories: 1530kcalCarbohydrates: 21gProtein: 100gFat: 115gSaturated Fat: 43gPolyunsaturated Fat: 7gMonounsaturated Fat: 53gTrans Fat: 3gCholesterol: 337mgSodium: 6188mgPotassium: 1711mgFiber: 3gSugar: 9gVitamin A: 2603IUVitamin C: 14mgCalcium: 390mgIron: 12mg

Notes

Storage: the meatballs keep in an airtight container in the fridge for 3-4 days, or freeze well for longer. Reheat gently in a skillet or low oven. The garlic labneh keeps separately in the fridge for about 5 days.

Tried this recipe?

Let us know how it was!