Juicy Pan-Fried Ground Beef and Lamb Meatballs

These juicy pan-fried ground beef and lamb meatballs are tender, flavorful, and loaded with fresh herbs. I like that they cook quickly in a skillet, which gives them a beautifully browned exterior while keeping the inside moist. The mix of beef and lamb with feta, lemon zest, and herbs makes them taste vibrant and satisfying, perfect for serving as an appetizer, with flatbread, or alongside a fresh salad.

Why You’ll Love This Recipe

I love how these meatballs bring together rich, savory lamb and lean beef with bright flavors from lemon zest and herbs. The feta adds a touch of creaminess and tang, while Aleppo pepper gives a gentle heat that isn’t overpowering. They’re quick to make, pan-fried for convenience, and versatile enough to pair with dips, grains, or veggies. I also like that they reheat well, making them a great choice for meal prep.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb ground beef, I use 90/10
1 lb ground lamb
1 small red onion, quartered
3 cloves of garlic, peeled
½ cup fresh herbs, such as dill, mint, and parsley remove mint stems, soft stems can remain
1 large egg
¼ cup feta cheese
2 tsp fresh lemon zest
1 tsp kosher salt
½ tsp Aleppo pepper
2 Tbsp olive oil

Directions

1. I begin by adding the onion, garlic, and fresh herbs to a food processor and pulsing until finely chopped.
2. In a large mixing bowl, I combine the ground beef, ground lamb, herb mixture, egg, feta, lemon zest, salt, and Aleppo pepper.
3. I mix gently with my hands until everything is evenly incorporated, being careful not to overwork the meat.
4. I shape the mixture into small meatballs, about 1½ inches in diameter.
5. In a large skillet, I heat the olive oil over medium heat.
6. I add the meatballs in batches, making sure not to overcrowd the pan, and cook them for about 8–10 minutes, turning occasionally until they’re browned on all sides and fully cooked inside.
7. Once cooked, I transfer the meatballs to a plate lined with paper towels to drain any excess oil before serving.

Servings and Timing

This recipe makes about 20–24 meatballs, serving 6–8 people depending on portion size. Prep time takes me about 20 minutes, and cooking them in batches takes around 20 minutes more. Altogether, I can have them ready in about 40 minutes.

Variations

I sometimes add a pinch of ground cumin or coriander for a more earthy, spiced flavor. If I want them extra cheesy, I mix in more feta or even a bit of grated Parmesan. For a lighter version, I’ve made them with just beef or just lamb, though I prefer the flavor of combining both. I can also bake them at 400°F (200°C) for 20–25 minutes instead of pan-frying if I want a hands-off method.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in a skillet over low heat or in the oven at 325°F (160°C) until heated through. They also freeze well I place the cooked meatballs on a baking sheet to freeze individually, then transfer them to a freezer bag for up to 2 months. I reheat from frozen in the oven until hot all the way through.

FAQs

Can I make these meatballs without lamb?

Yes, I can use all beef instead, though the lamb adds extra flavor and richness.

Can I bake these meatballs instead of pan-frying?

Yes, I can bake them at 400°F (200°C) for 20–25 minutes until fully cooked.

Do I need a food processor?

No, I can finely mince the onion, garlic, and herbs by hand if I don’t have a processor.

Can I use dried herbs instead of fresh?

Fresh herbs give the best flavor, but if needed, I can use 1–2 teaspoons of dried herbs.

How do I keep the meatballs from falling apart?

I make sure to mix in the egg and feta well, and I don’t overhandle the meat. Chilling the mixture for 20 minutes before shaping also helps.

What should I serve with these meatballs?

I like serving them with tzatziki, hummus, pita bread, rice, or a fresh Greek-style salad.

Can I make them ahead of time?

Yes, I can shape the meatballs a day in advance and keep them in the fridge until ready to cook.

Can I make them spicier?

Yes, I can add more Aleppo pepper or swap it for crushed red pepper flakes.

How do I know when the meatballs are done?

I check that they’re browned on the outside and no longer pink inside, or I use a thermometer to ensure they reach 160°F (71°C).

Can I freeze the raw meatballs?

Yes, I can freeze them raw on a tray, then transfer to a freezer bag. I thaw them in the fridge overnight before cooking.

Conclusion

These juicy pan-fried ground beef and lamb meatballs are one of my favorite recipes for when I want something hearty, flavorful, and easy. I love how the combination of herbs, lemon zest, and feta brightens up the rich meat, and the quick pan-fry method gives them a delicious crust. Whether I serve them as appetizers, tuck them into flatbreads, or pair them with a salad, they always disappear fast.

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