Go Back
–+ servings
Six browned meatballs are arranged on a plate of creamy white sauce, garnished with chopped green herbs, in bright natural lighting.

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
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Ingredients Equipment Method Notes

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. Cook a small test piece in a skillet to check seasoning. Adjust as needed.
  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. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
  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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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!