Healthy Lamb Meatballs


"Lamb is usually a pretty fatty meat (with none of the good fats!). So I made up this recipe to satisfy my husband's cravings for lamb. Not only are they fast and easy, they are healthy and freeze well too. I serve this with rice and lentils (in rice cooker) with yogurt."
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50 m servings 256 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Boil lamb in a pot of water, breaking into small chunks with a spoon, until fully cooked, 5 to 10 minutes. Skim fat from water using a spoon and drain water from meat.
  3. Mix cooked lamb, cabbage, onion, egg, allspice, cardamom, turmeric, sumac, salt, and pepper together in bowl; roll into 1 1/2-inch balls. Arrange meatballs on a baking sheet.
  4. Bake in the preheated oven until meatballs are cooked through and browned on the outside, 25 to 30 minutes.


  • Cook's Notes:
  • Coleslaw mix can be used for the shredded cabbage.
  • I recommend freshly grinding the cardamom. It takes 60 seconds, a plastic bag, and the back of the spoon. It will make the meatballs and your house smell wonderful and you can use any extra in your coffee the next day!


Read all reviews 1
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This is a recipe of good intent and poor effect. In addition, it was too much allspice for my taste. In hindsight, I should have made the meatballs prior to cooking and baked them on a broiler p...

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