Baked Lebanese Lamb Meatballs

  • Paleo
  • Gluten Free
  • Dairy Free
These lamb meatballs can be served a variety of ways – as an appetizer, over a fresh salad, or over rice with a side of freshly sliced cucumber and tomato. They are especially delicious with our Lemon Tahini Dressing drizzled on top!




  • 1 pound of ground lamb
  • 5 cloves garlic minced
  • 1 tablespoon fresh mint finely chopped
  • ½ teaspoon lemon zest
  • Juice of ½ lemon
  • 1 tablespoon cumin
  • 1 tablespoon olive oil (or sunflower oil)
  • 1 teaspoon cinnamon
  • 1 teaspoon dried thyme
  • 1 teaspoon ground black pepper
  • 2 teaspoons salt (or reduce to 1 teaspoon if you prefer a less salty version)


Preheat oven to 375° F.

Add all of the ingredients in a mixing bowl. Using your hands, thoroughly combine all of the ingredients.

Using a tablespoon-size spoon/scoop for size consistency, shape the lamb mixture into balls and transfer to a baking sheet.

Bake the lamb meatballs for 15 minutes and serve while hot.

This recipe is inspired by a dear, life-long friend whose Lebanese family introduced me to the many flavors and spices often enjoyed in their home.

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