Learn how to make juicy Lamb Meatballs with ricotta, fresh herbs, and garlic. These tender ground lamb meatballs are perfect for pasta, pita, or meal prep. Ready in 30 minutes!
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Quick Recipe Overview
WHAT: Tender, herb-infused lamb meatballs made with ricotta cheese, fresh basil, and aromatic spices for incredible flavor and moisture.
WHY: The ricotta-cream mixture creates exceptionally juicy meatballs that stay moist and flavorful throughout cooking.
HOW: Mix breadcrumbs with ricotta and cream, combine with seasoned ground lamb, shape into balls, and broil until golden brown.
Jump to:
- Quick Recipe Overview
- What Makes This the Best Italian Lamb Meatball Recipe
- Ingredient Notes
- Best Italian Lamb Meatballs Recipe
- How to Make Lamb Meatballs
- Lamb Meatballs Recipe Variations
- FAQs for Lamb Meatballs
- My Best Tips for Making Lamb Meatballs
- What to Serve With Lamb Meatballs
- Storage & Reheating Tips
- More Favorites From Longbourn Farm
This post was sponsored by the American Lamb Board. All opinions expressed are my own. Read more about sponsored content on this website here.
What Makes This the Best Italian Lamb Meatball Recipe
Everyone needs a go-to Italian meatball recipe, and this one is mine. It's simple, and flavorful, and uses lamb meat for a unique twist on the traditional ground meats such as beef or pork meatballs. I've also based it on my grandmother's recipe, so you know it's been tested and approved by generations!
Something I do a little differently is broil the meatballs instead of frying them. This keeps the meatballs juicy on the inside and gives them a nice, browned exterior (plus, it's a lot less messy!).
Just follow my simple steps, and you'll be on your way to making the most delicious and tender meatballs you've ever tasted!
🍝 I like to batch cook a bunch of meatballs, using a few different flavor profiles, so I always have them on hand for quick and easy pasta meals like the most delicious alfredo meatballs!
🩷 Melissa
I always let the breadcrumb mixture rest for a few minutes before adding it to the lamb. Allowing the breadcrumbs, ricotta, and cream to sit together gives the breadcrumbs time to absorb moisture evenly, which creates a much more tender meatball in the end.
Before I start shaping the meatballs, I always check the texture of the mixture. It should feel slightly sticky and tacky in your hands, not dry or soupy.
If I notice it's too wet, I add a tablespoon of breadcrumbs to firm it up. If it feels too dry, I'll add a splash of cream to bring it back to the right consistency.
Ingredient Notes
Ricotta Cheese & Cream: This dynamic duo creates the signature tenderness in these meatballs. The ricotta adds moisture and a subtle creaminess, while the cream helps bind everything together. If you're out of both, you can substitute ⅓ cup of whole milk - though the volume is less, it balances out in the final mixture perfectly.
Ground American Lamb: Look for ground lamb that's 80-85% lean. Too lean and your meatballs can be dry; too fatty and they'll shrink considerably. Fresh lamb from the butcher counter often has better flavor than pre-packaged, but both work beautifully in this recipe.
Fresh vs. Dried Herbs: Fresh basil and parsley bring bright, vibrant flavor that really shines in these meatballs. If you must use dried, remember the measurements change, so you'll want to use 1 ½ tablespoons dried basil and 2 teaspoons dried parsley. Add a pinch of fresh lemon zest to brighten up dried herbs.
Breadcrumbs: Plain breadcrumbs work best here — avoid Italian-seasoned varieties since we're building our own flavor profile. For a gluten-free version, use certified gluten-free breadcrumbs or pulse rolled oats in a food processor until they resemble coarse crumbs.
For the exact amounts needed, please see the recipe card below.
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Best Italian Lamb Meatballs Recipe
Ingredients
- ¾ cup plain breadcrumbs
- 2 garlic cloves (grated)
- ¼ cup cream (see note)
- ¼ cup ricotta cheese (see note)
- 1 pound ground American lamb (see note)
- 1 egg
- 1 tablespoon dried onions (onion powder can be substituted)
- 3 tablespoons fresh basil, chopped (1 ½ tablespoons if using dried)
- 1 ½ tablespoons fresh parsley, chopped (2 teaspoons if using dried)
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- In a small bowl combine the breadcrumbs, ricotta, and cream. Mix until evenly combined. Set aside.¾ cup plain breadcrumbs, ¼ cup ricotta cheese, ¼ cup cream
- While the above mixture rests, combine the ground American lamb and the rest of the ingredients in a large bowl, and mix until just combined.2 garlic cloves, 1 pound ground American lamb, 1 egg, 1 tablespoon dried onions, 3 tablespoons fresh basil, chopped, 1 ½ tablespoons fresh parsley, chopped, 1 teaspoon salt, ½ teaspoon pepper
- Add the breadcrumb mixture to the lamb mixture, and mix well until everything is combined. The texture should be slightly sticky and slimy, not too dry and not too wet. Reference video for example.
- Shape the meatballs so they are roughly the same size; for 25-30 meatballs, use about 1 tablespoon of meat.
- Line meatballs on a broiler pan or a cookie sheet sprayed with baking spray or lined with parchment.
- Broil the meatballs on high for about 10 minutes or until they are nicely browned on top.
- The meatballs won't be cooked completely, so finish cooking them in whatever recipe you're using them for or flash freeze and then store in the freezer for future use!
Notes
Nutrition
How to Make Lamb Meatballs
Step 1: Combine the breadcrumbs, ricotta, and cream in a small bowl until evenly combined. Set aside.
Step 2: In a larger bowl, mix the ground lamb and the remaining ingredients until just combined.
Step 3: Add the breadcrumb mixture to the lamb and mix well. It should be slightly sticky and slimy, not too dry or too wet.
Step 4: Shape the meatballs into uniform sizes using about 1 tablespoon of mixture for each (you'll get 25-30 total), place them on a broiler pan or parchment-lined baking sheet, and broil on high for 10 minutes until browned on top, then finish cooking in your chosen recipe or freeze for future use.
Lamb Meatballs Recipe Variations
If you're wondering how to customize this recipe, here are some ideas:
- Try a Different Meat: The lamb is the star of the show, but you can substitute it with ground beef, pork, or turkey if that's what you have on hand.
- Add Some Heat: Add some red pepper flakes or cayenne pepper for an extra kick!
- Experiment with Herbs: Instead of just using basil and parsley, try adding in some oregano, thyme, or rosemary — they're still Italian herbs and will add great flavor to the meatballs!
- Mix in Some Extras: Parmesan cheese, diced sundried tomatoes, or chopped black olives would all taste amazing in these meatballs.
FAQs for Lamb Meatballs
Not overmixing the meat mixture and not overcooking the meatballs are key to a tender texture! Combine the ingredients gently and don't overwork the meat, then cook for just enough time to brown them on the outside without drying them out. The type of meat can also make a difference. Fattier meats like lamb and beef can help keep the meatballs tender.
No, they can actually dry out and become tough if overcooked.
There are two main reasons why your meatballs might fall apart while cooking. First, make sure you've mixed the ingredients gently and not overworked the meat mixture. Overworking the meat can result in tough, dense meatballs that are more likely to fall apart. Secondly, you might need some more binding agents, like breadcrumbs or an egg, to help hold the meatballs together.
Look for a nicely browned top with some darker spots - this usually takes 8-10 minutes depending on your broiler strength. The meatballs should feel firm to the touch but not hard. Remember, they'll finish cooking in your sauce, so you don't want them fully cooked through at this stage.
My Best Tips for Making Lamb Meatballs
☞ Don't Overmix the Meat: Combine ingredients until just incorporated. Overworking the mixture develops too much gluten and makes the meatballs tough and dense.
☞ Use a Broiler Pan or Wire Rack: Elevating the meatballs allows hot air to circulate and fat to drip away, resulting in evenly browned meatballs that aren't sitting in grease.
☞ Keep Meatballs Uniform in Size: Consistent sizing ensures they all finish cooking at the same rate, whether you're completing them in sauce or freezing for later.
What to Serve With Lamb Meatballs
With Pasta: Toss with marinara sauce and serve over spaghetti, penne, or orzo with grated Parmesan cheese.
Mediterranean Style: Serve in warm pita bread with yogurt sauce, cucumber salad, and fresh mint.
Over Grain Bowls: Place meatballs over couscous, quinoa, or rice with roasted vegetables and tahini drizzle.
With Vegetables: Pair with roasted potatoes, green beans, or a Greek salad for a complete meal.
Appetizer style: Serve on toothpicks with lemon juice, olive oil, and a yogurt dipping sauce for entertaining.
Storage & Reheating Tips
Room temperature
Don't leave cooked meatballs at room temperature for more than 2 hours.
Refrigerator Storage
Once cooled completely, store your lamb meatballs in an airtight container in the fridge for up to 4 days.
Freezer Storage
You can also freeze them for up to 3 months - just make sure they're completely cooled before placing them in a freezer-safe bag or container. Let them thaw overnight before using them in your chosen recipe.
Reheating
Warm refrigerated meatballs in sauce on the stovetop over medium heat for 8-10 minutes, or microwave individual portions for 1-2 minutes.
More Favorites From Longbourn Farm
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gluco trust
These lamb meatballs look absolutely delicious! I can't wait to try out this recipe. The spices and herbs you included sound perfect for bringing out the flavor. Thanks for sharing!
Golo Game
I tried this meatball recipe last night, and it was a huge hit with my family! The flavors are spot on, and they turned out so juicy. I loved the tips you provided for making the sauce too. Thanks for sharing such a fantastic recipe!
Melissa G
Yay, glad you enjoyed this recipe!
In 999 games
I just tried this meatball recipe, and wow! They were so flavorful and tender. The addition of breadcrumbs really made a difference. I paired them with homemade marinara sauce, and it was a hit with the whole family! Thank you for sharing such a fantastic recipe!
Anonymous
Wow, this recipe looks amazing! I love how you included tips for making the meatballs extra tender. I can’t wait to try them with the marinara sauce you suggested. Thanks for sharing!
Tashan Win Login
I just made these meatballs, and they turned out amazing! The combination of herbs and cheese really brings out the flavor. Thank you for sharing such a fantastic recipe! Can't wait to make them again!
91 club game
These meatballs look absolutely delicious! I can’t wait to try out your recipe – the blend of spices sounds perfect. Thanks for sharing!
82 Win Game
I just tried your Italian meatballs recipe, and they were absolutely delicious! The combination of herbs and the tips for achieving the perfect texture made all the difference. Thank you for sharing such a fantastic recipe! Can't wait to make them again!
DM Win
I tried this meatball recipe last night, and it was a hit with my whole family! The flavors were incredible, and the tips for browning the meatballs really made a difference. Thank you for sharing such a delicious and easy-to-follow recipe! Can't wait to make them again!
triangle game
I can't wait to try this meatball recipe! I've always struggled to get that perfect flavor and texture, but your tips look super helpful. Thanks for sharing!
RAJA LOTTERY
I made these Italian meatballs for dinner last night, and they were a huge hit with my family! The blend of flavors is just perfect, and they were so easy to follow. Thank you for sharing such a delightful recipe! Can't wait to try more from your blog!
Y2mate Website
These meatballs look absolutely delicious! I love how you've included both tips and variations in the recipe. Can’t wait to try making these for my family—homemade Italian meatballs have always been a favorite! Thanks for sharing!
Alli
Such a classic recipe!