Lamb Meatballs with Garlic Labneh

Spiced lamb and beef meatballs seared until crisp and golden, served over garlicky lemon labneh with herbs. A perfect balance of richness, brightness, and texture.

Why You'll Love Lamb Meatballs with Garlic Labneh

It's savory, bold, and layered-every bite is juicy, herby, and met with a cool hit of citrusy garlic labneh. Crowd-pleasing, weeknight-ready, and unapologetically flavorful.

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

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Spiced lamb and beef meatballs seared until crisp and golden, served over garlicky lemon labneh with herbs. A perfect balance of richness, brightness, and texture.

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Prep Time 25 minutes mins

Total Time 30 minutes mins

Course: Appetizer, Dinner, Main Course

Cuisine: Mediterranean, Middle Eastern

Calories: 1530

Ingredients Equipment Method Nutrition

Ingredients

  

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

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