Lamb meatballs that are mixed with fresh herbs and stuffed with feta! There’s no better way to have a meatball. The best part? These meatballs are made in the air fryer! The meatballs only take 10-12 minutes to cook and remain juicy and flavorful! (Depending on the air fryer). Have these beauties with my Greek Braised Green Beans with Potatoes.
The fresh herbs that are mixed in these meatballs are chives, mint, parsley, and oregano. These herbs give so much life to the meatballs, along with the feta stuffed in there for a cheesy surprise. The feta I used is French feta. It’s a bit milder in flavor, less salty, and creamier in texture. You can use Greek feta if you wish, but watch how much salt you put in your meatballs. Greek feta is a bit salty and tends to crumble easily. These meatballs are air-fried, but if you don’t have one, then that’s ok! Simply line a sheet pan with parchment paper and cook at the same temperature stated in the recipe for the same amount of time, or in a skillet on your stovetop. I just personally recommend you air fry these. It came out soooooooo good.
How to make Feta-Stuffed Lamb Meatballs with Feta Sauce
This recipe is packed full of fresh herbs and creamy cheese. It can be made in no time at all in the air fryer! I will forever air fry meatballs now because of how juicy they were. You can add olives if you wish to add an extra pop of flavor. I didn’t because I hate olives. No matter how many times I try it, I just can’t like them.
- Ground Lamb
- Medium Yellow Onion
- Garlic
- Fresh Herbs: Chives, Mint, Dill, Parsley, and Oregano: For the Meatballs and Sauce
- Salt, pepper, and garlic powder
- Eggs
- Breadcrumbs
- Lemon Zest & Juice
- Lemon Pepper
- French-Style Feta Cheese: I used Valbreso, It was a really nice and mild feta cheese that had this comforting creaminess to it.
- Plain Greek Yogurt
For the Meatballs: In a large bowl, add all the ingredients together except for the feta cheese and yogurt. Mix them all together until completely combined. If it’s too squishy and isn’t forming a meatball correctly, add a few tablespoons of breadcrumbs at a time until it starts to hold a meatball shape. Using your hands, take two ounces of meat at a time and roll into a ball. Make a dent in the middle of the meatball and place some feta. Close the dent and seal it. Repeat until all the meatballs are stuffed with feta. Preheat your air fryer at 350F for 3 minutes. Spray the wire rack (or basket, depending on what you have) with nonstick olive oil spray, then place the meatballs on the wire rack. Cook at 350F for 10-12 minutes, or until the internal temperature reaches 160F. Using tongs, carefully remove the meatballs from the fryer and serve immediately.
For the Feta Sauce:
Combine feta, yogurt, garlic, lemon zest and juice, and fresh herbs in the bowl of a food processor. Pulse until smooth. That’s it!
Tips & FAQs
- Can this be frozen? Yes, it can! They will keep for a few months in the freezer in a snap-tight container and can easily be reheated in the microwave or a pan on the stove. Let them thaw before you reheat them.
- Don’t have an air fryer? No problem! Simply line a sheet pan with parchment paper and cook at the same temperature stated in the recipe for the same amount of time, or in a skillet on your stovetop.
- Can I mix Lamb with another meat? You can if you want to. I recommend pork or beef. If you want a healthier meatball, replace the lamb with chicken or turkey.
- Storage: You can store these up to 3-4 days. They make excellent leftovers!
- Don’t overwork the meatball mixture: I always work the ingredients together with my hands, squishing it until the spices are evenly distributed. Just be careful not to work the meat and spices too hard by mashing them too much or too hard because you don’t want to end up with tough meatballs.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Feta-Stuffed Lamb Meatballs with Feta Sauce
Ingredients
For the Meatballs
- 1 medium yellow onion finely diced
- 1 lb ground lamb
- 2 large eggs
- 4 cloves garlic finely minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- 1 tsp lemon pepper seasoning
- 1 tbsp fresh lemon zest
- 1 tbsp fresh oregano chopped
- 1 tbsp fresh parsley chopped
- 2 tsp fresh chives chopped
- 1 tsp fresh mint chopped
- ¼ cup panko breadcrumbs *1
- 4 oz French-style feta
- To serve: fresh dill oregano, mint, parsley, chives
For the Feta Sauce
- 4 oz French-style feta
- ½ cup plain yogurt
- 1 garlic clove grated
- Juice and zest of 1 small lemon
- 2 tbsp fresh herbs dill, oregano, parsley, chives
Instructions
For the Meatballs
- Place all ingredients, except the feta, in a bowl. Use a fork or your hands to gently combine until the mixture comes together. Preheat the air fryer to 350F for 3 minutes.
- Start forming the meatballs in 2 oz portions. Use clean hands to gently make a dent in the center of each meatball, placing some feta cheese in the center and closing to seal. Repeat until all meatballs are stuffed with feta.
- Place the meatballs on the wire rack of the air fryer and cook at 350F for 10-12 minutes per batch. If using the oven, cook at the same temperature for the same amount of time. For a medium temperature, the internal temperature of the meatballs should be 160F. Using tongs, carefully remove meatballs from the air fryer and serve them immediately. Scatter with fresh herbs and serve warm with feta sauce.
For the Feta Sauce
- Combine all ingredients in the bowl of a food processor and pulse until smooth. Keeps in the fridge covered for up to three days.
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