Greek Style Lamb Meatballs via Boston Greek

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My son loves gyros and these lamb meatballs are the best substitute for traditional gyro meat (I don’t have a vertical spit.  Who does?).

I smash the meatballs on pita bread that has been spread with hummus and tzatziki sauce.  Some mixed greens and even pickled onions if I have them on hand.  

Recipe from Boston Greek - click here to see original post.


  • 1 lb ground lamb

  • 1/4 cup breadcrumbs

  • 1 egg, lightly beaten 

  • 1 t grated cheese, such as Parmesan or Kefalotyri

  • 1 medium onion, chopped fine

  • 2 garlic cloves, minced

  • 1 t dried oregano or 1 tablespoon chopped, fresh oregano

  • 2 T chopped, fresh chopped herbs (mint, dill, parsley, etc)

  • 1/4 t ground coriander

  • 1 t salt

  • 1/2 t black pepper

  • All-purpose flour

  • Olive oil,  for frying


1. Add the lamb, breadcrumbs, egg, cheese, onion, garlic, oregano, fresh herbs, coriander, salt, and pepper to a mixing bowl and mix together well using your clean hands or a wooden spoon.  

2. Roll into round meatball shapes about 1 inch round. Place on a place on a plate until you’re ready to fry them.

3. Sprinkle about 1/2 cup of flour into a small dish. Add oil to a large skillet to about 1/2-inch deep. Heat the oil over medium until the oil begins to shimmer. 

4.  Meanwhile, roll each meatball in flour and drop into the oil. You’ll need to cook the meatballs a few at a time in batches if the skillet isn’t large enough.

5.  Fry each meatball until golden brown. This should take about 7 minutes total, but you’ll want to flip each meatball halfway through the cooking process so the meatballs will cook evenly. Remove from oil using a slotted spoon and drain on paper towels.