Skillet Lamb Meatballs Recipe
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This lamb meatball recipe creates a delicious skillet meal, full of rich Italian flavors. Make this high protein dinner in only 45 minutes! It fits into many healthy diets and is great for entertaining friends or a date night at home!
2025 Update: This recipe is still a family favorite and has been updated to simplify the cooking instructions and add extra cooking tips for our readers. We hope you love it as much as we do!
Lamb Meatballs Recipe
This meal is one of my family’s favorite healthy dinner recipes, and for good reason! Not only is it full of earthy flavor, but ground lamb is packed with nutrition.
- High in protein: One serving (3 ounces, or 3 ground lamb meatballs) provides 46% of your recommended daily protein intake!
- Contains heart-healthy fats
- A good source of vitamins and minerals: iron, B6, B12, selenium, and zinc
Best of all, it’s made with healthy, clean ingredients. It’s also surprisingly easy to make! It only takes about 30 minutes of cooking time, so it’s perfect for entertaining friends or a cozy date night at home.
Why You’ll Love This Meal
- Perfect for a quick and easy weeknight dinner. Everything comes together in a snap, and because it’s cooked in a skillet (or cast iron pan), clean up is a breeze!
- Special enough to serve to dinner guests. The herby meatballs and healthy veggies make the meal taste fancy. You’re the only one who will know just how easy it is to make.
- Great meal prep idea. The lamb meatballs can be made ahead and frozen (cooked or uncooked) for up to 4 months.
And if you like meatball recipes, you’re in luck because we have a bunch! You might also want to make some Mediterranean meatballs or Swedish meatballs!
I’ve made these three times in less than a month. They are so easy and so delicious. Thanks for the great recipe!
–Beck & Bulow
Ingredients and Substitutions
Here’s what you’ll need to make this recipe at home.
- Ground lamb
- Egg
- Almond flour: Using almond flour makes the lamb meatballs gluten-free and low in carbs.
- Onion: the best onions to use are yellow or white for this recipe
- Lemon zest
- Cherry tomatoes
- Garlic
- Fresh parsley
- Olive oil
- Broccoli rabe: This veggie is a leafy green with small florets and thin stems.
- Pine nuts: These aren’t actually nuts; they’re the edible seeds of pine trees. They tend to be expensive, mostly because they’re so difficult to harvest.
- Golden raisins
- Salt and pepper
Substitutions
- Don’t like lamb? Use any ground meat you like! Ground beef, turkey, and chicken are all great substitutes.
- Raisins: Feel free to substitute regular raisins for the golden raisins.
- Broccoli rabe: If you can’t find broccoli rabe, you can substitute it with broccolini, small broccoli florets, or another healthy green, like collards.
- Pine nuts: Substitute unsalted sunflower seeds for the pine nuts.
- Keto/low carb: To keep this lamb meatballs recipe keto-friendly, omit the raisins.
- Almond flour: If your eating style allows, you can substitute with all-purpose flour or breadcrumbs.
This easy Italian Salmon is another high protein recipe that comes together in a skillet like the lamb meatballs.
Making the Lamb Meatballs Recipe
Make the Ground Lamb Meatballs
Combine the meatball ingredients: Grab a large mixing bowl and add the lamb, minced onion, garlic, and parsley, lemon zest, almond flour, and lightly beaten eggs.
Portion them: Use your hands or a spoon to mix everything together until evenly combined, but be careful not to over mix it.
Next, set the bowl aside for at least 15 minutes. This allows the almond flour time to absorb moisture.
Use a scoop or your hands to form the meatballs, with about 2-3 tablespoons of the mixture in each meatball. Now let’s get cooking!
Cooking the Dish
- Brown the meatballs. Heat the oil in a large skillet over medium heat. Brown the meatballs on all sides, turning every 2-3 minutes. Set the meatballs aside.
- Sauté the tomatoes. In the same skillet, add the oil and garlic. Sauté until the garlic becomes fragrant, then add in the tomatoes. Cook for another 8-10 minutes or until they’re softened.
- Simmer together. Add the meatballs back to the skillet, and lower the heat. Simmer everything together until the meatballs are cooked through and the tomatoes have burst open.
- Cook the broccoli rabe. Cook the broccoli rabe until it’s wilted and softened. Like broccoli, it’ll get mushy if you overcook it. Look for bright green color and tender stalks to know when it’s done.
You may notice some pink inside of the meatballs. Per the USDA guidelines, just be sure that the ground lamb is cooked to a minimum internal temperature of 160° F (71° C).
Serving Suggestions
This dish is a complete meal on its own. If you want to serve other sides, it’s great with roasted spaghetti squash, traditional pasta, Instant Pot jasmine rice, or cauliflower rice.
Tips & FAQ
Transfer cooled leftovers to an airtight container or food storage bag. Store in the refrigerator for up to 4 days.
Yes! You can mix up the meatball mixture up to a day in advance, and store covered in the refrigerator until you’re ready to cook the meatballs.
Even after cooking, you may notice some pink inside of the meatballs. Per USDA, just be sure that the ground lamb is cooked to a minimum internal temperature of 160° F (71° C).
Other Delicious Lamb Dinners
Making this recipe? I’d love to hear about your experience!
Please leave a comment below or tag me on Instagram @cookathomemom.
Skillet Lamb Meatballs Recipe
Equipment
Ingredients
Lamb Meatballs
- 1 lb. ground lamb
- 2 large eggs
- 1 clove garlic chopped
- ¼ cup almond flour
- 2 tablespoons finely diced onion
- ½ teaspoon lemon zest
- 1 tablespoon fresh parsley chopped
- ½ teaspoon salt
- ¼ teaspoons pepper
- 2 tablespoons olive oil
Cherry Tomatoes
- 3 tablespoons olive oil
- 3 cloves garlic sliced
- 1 pint cherry tomatoes
- ½ teaspoon salt
Broccoli Rabe
- 1 large bunch broccoli rabe or broccolini – large stems removed
- 2 tablespoons olive oil
- ¼ cup pine nuts
- ¼ cup golden raisins
- ½ teaspoon salt
Instructions
Prepare and Cook the Meatballs
- Add the ground lamb, lightly beaten eggs, minced parsley, minced garlic, onion, lemon zest, almond flour, and seasonings to a medium bowl. Mix together until seasonings are incorporated.
- Using your hands or a portioning scoop, form the mixture into meatballs, about 2-3 tablespoons each and set aside on a plate.
- Heat the oil in a large nonstick skillet over medium-high heat. Pan fry the meatballs, turning occasionally, until they are browned on all sides, about 10 minutes. Once cooked, move to a clean dish to set aside.
Cook the Tomato Mixture
- Turn the heat down to medium, then sauté the garlic for about 1 minute, until fragrant.
- Add the tomatoes and cook with the garlic for another 8-10 minutes, stirring occasionally, until the tomatoes are softened and beginning to simmer. Season the tomatoes with salt.
- Return the meatballs into the simmering tomato mixture and reduce the heat to medium-low.
- Cover and allow the meatballs and tomatoes to cook together for about 10 more minutes, stirring and turning occasionally, until the meatballs are cooked through (to 160° F / 71° C internal temperature) and the tomatoes have burst open.
Sauté the Broccoli Rabe
- Heat the oil over a medium heat. Add the broccoli rabe and cook, stirring occasionally, until tender, about 10-12 minutes.
- Stir in the pine nuts and raisins and sauté together for about another 4-5 minutes. Season with salt and enjoy!
