Mediterranean Lamb Meatballs (Whole30)

Whole30 Mediterranean Lamb Meatballs are the perfect weeknight flavor bomb! They’re served on a crunchy romaine salad with Bean-Free Roasted Red Pepper Hummus, Cauliflower Tabbouleh, cilantro, and lemon. Paleo, Gluten Free, Low Carb.

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Paleo and Whole30 Mediterranean Lamb Meatballs.

Last night, hubby and I got to enjoy an impromptu date night in with these Mediterranean Lamb Meatballs (they’re Whole30!) with Roasted Red Pepper Hummus and my favorite Cauliflower Tabbouleh.

Want to know how it came to be? Let me paint you a little picture, because sure, there are nights when I make dinner with a glass of wine in hand, jazzy music playing softly, leisurely chopping and cooking, setting the table with a little dance.

Close up side angle of Whole30 Mediterranean Lamb Meatballs are served on a plate with torn romaine lettuce, cauliflower tabbouleh, hummus and slices of lemon.

Last night though, I’m tossing cut up pieces of whatever at the baby in her high chair just to keep her from screaming, yelling at my boys to stop fighting in the next room, wondering if the slimy thing I just stepped in is food or something grosser because oh my goodness please let it be food, and asking whyyyyy it’s taking so long for reinforcements (my husband) to get here.

I’m not an especially chill person naturally, but for some reason I just decided it wasn’t worth it to get worked up and annoyed. I threw in the towel, fed the kids some leftovers, and put them to bed early (how I pulled off a 6:15 bedtime, I’ll never know!).

Finally enjoying the quiet in the house, I started over and made a late Mediterranean-inspired dinner for just the grown ups.

Because this is what my personal self-care looks like sometimes – allowing things to slow down and lowering the bar.

That way, I can have a quiet, enjoyable meal for once. I can’t do it all the time, but every now and then, it works out really nicely.

Whole30 Cauliflower Tabbouleh in a gray bowl with a silver spoon.

I love These Mediterranean Lamb Meatballs!

Lamb is SO flavorful in an earthy and almost-but-not-quite gamey way.

It mixes things up from the beefy flavors I automatically think of when I think of meatballs (be sure to check out my Italian Lamb Meatballs recipe, too! Wow!). And because it’s combined with bright and bold Mediterranean flavors – lemon, garlic, cumin, oregano, it’s really a simple meal that feels like something special.

That said, if you don’t love lamb or you don’t have it on hand, feel free to swap beef or ground chicken, and it’ll still be a rockin’ bowl of Mediterranean goodness!

I also love that they’re baked for easy cleanup.

I try to avoid pan-frying meatballs, because it’s usually a little messier. Surprisingly, I don’t adore cleaning splatter off the stovetop and counters. I also don’t love scrubbing sheet pans either, so I normally line a baking sheet with parchment paper (slightly more eco-friendly than tin foil). Once the drippings cool off, I just roll it up and throw it away, so it really takes almost no time at all to clean up.

Whole30 Mediterranean Lamb Meatballs are served on a gray plate with torn romaine lettuce, cauliflower tabbouleh, hummus and slices of lemon.

You can make them in advance.

Sometimes I make the meatballs ahead of time, then keep them in the fridge all ready to go, baking them off quickly just before I’m ready to eat. The meatballs freeze beautifully, too!

Here’s a Whole30 Tip:

Don’t be afraid to try new things out during your Whole30!

Whenever I try out a brand new recipe, cut of meat, emergency food, whatever, whether I love it or not, I notice something. Just the practice of trying something new really helps to keep me motivated. I’m 8 or 9 rounds in at this point, so I’ve had my fair share of trial and error.

This is a BIG DEAL for my success! So when I make my weekly meal plan, I purposefully try plan something new once per week. That’s only four times total throughout the entire Whole30! When I phrase it that way, it seems a little less intimidating.

I’d definitely suggest trying it too, because it always pays off for me. Not everything you try will be a home run of course, but mixing up flavors and textures absolutely helps fend off food boredom and keeps things interesting. That’s always a good thing!

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Whole30 Mediterranean Lamb Meatballs - Finished Dish
5 from 3 votes

Mediterranean Lamb Meatballs with Red Pepper Hummus and Cauliflower Tabbouleh

This lamb dish packs an unbelievable flavor punch! It's Whole30, Low Carb, Paleo, and Gluten Free!

Course Dinner, Main Course, Salad
Cuisine Mediterranean
Keyword lamb, Meatballs
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 976 kcal


Mediterranean Lamb Meatballs

  • 1 lb ground lamb
  • 1 egg beaten
  • 1/4 cup unflavored almond milk
  • 3 tbsp almond flour
  • 3 cloves garlic minced
  • 1 tsp lemon zest
  • 1 tbsp cumin
  • 1/2 tsp dried parsley
  • 1/2 tsp salt
  • 1 tsp dried oregano
  • 2 tbsp olive oil

Red Pepper Hummus

  • 1 red bell pepper roasted with skin and seeds removed (see recipe for instructions)
  • 1 cup raw, unsalted sunflower seeds
  • 1/2 cup tahini
  • 1 lemon juiced
  • 4 tbsp olive oil
  • 3 cloves garlic blanched, optional
  • 1/2 tsp cumin
  • 1 tsp salt
  • 1/4 tsp pepper

Salad + Toppings (all optional)

  • 4-6 cups romaine or mixed lettuce
  • 1 lemon
  • 1 tbsp chopped fresh cilantro
  • 2 cups Cauliflower Tabbouleh see recipe link below
  • 1 cup Red Pepper Hummus
  • 1/2 cup Plain Greek Yogurt optional, not Whole30


Make the Meatballs

  1. Mix together all the ingredients except the oil until well combined. Cover and set it aside for at least 30 minutes. Preheat the oven to 400 degrees.

  2. Rub a little oil on your hands, then form the meat mixture into 2 inch balls (it should make about 10 meatballs). 

  3. Lay the meatballs on a parchment lined baking sheet. Bake for 18-20 minutes.

Roast the Red Bell Pepper

  1. If you’re using canned roasted red peppers, just skip ahead. There are several ways to roast a bell pepper, but I prefer to do it under the broiler or on the gas range. Whichever you choose, place the pepper close to the flame, and use tongs to turn it every few minutes, allowing the skin to char on all sides. 

  2. Once the bell pepper’s skin is mostly charred, place it inside a ziplock bag, inside a tightly sealed container, or in a bowl and cover with plastic wrap. Allow it to steam for about 10 minutes. 

  3. The skin should easily slide off when you rub it with your hands. Run the pepper under water to remove any tiny pieces of charred skin, then cut the top of the pepper off and remove the seeds.

Make the Hummus

  1. Add all ingredients to your high speed blender or food processor. Pulse until combined, then blend on medium-high until smooth. Add a teaspoon of oil at a time if necessary to get the desired texture. 

Assemble the Salads

  1. Divide the lettuce, hummus, cauliflower tabbouleh, and meatballs among four bowls and serve!

Recipe Notes

Get the recipe for my grain-free Cauliflower Tabbouleh here!

Nutrition Facts
Mediterranean Lamb Meatballs with Red Pepper Hummus and Cauliflower Tabbouleh
Amount Per Serving
Calories 976 Calories from Fat 756
% Daily Value*
Fat 84g129%
Saturated Fat 19g119%
Cholesterol 125mg42%
Sodium 1102mg48%
Potassium 1010mg29%
Carbohydrates 27g9%
Fiber 8g33%
Sugar 5g6%
Protein 37g74%
Vitamin A 5124IU102%
Vitamin C 72mg87%
Calcium 179mg18%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Roasted Spaghetti Squash cut in half and stuffed with meatballs, red marinara sauce, and topped with fresh basil.

On a meatball kick? Try my Whole30 Spaghetti Squash and Meatballs Marinara recipe!