These Juicy Pan-Fried Ground Beef and Lamb Meatballs are a delicious combination that’ll make your taste buds dance! Picture this: flavorful ground beef mixed with the rich, savory taste of lamb, all blended together with fresh herbs and spices. It’s simple, but oh so satisfying. Whether you’re whipping up dinner for the family or prepping snacks for a get-together, these meatballs are the way to go. They’re easy to make and perfect for almost any occasion. Plus, who can resist a juicy meatball? With every bite, you’ll experience a burst of flavor that might just make this recipe your new go-to. So, grab your apron, and let’s get cooking because trust me, you won’t want to miss this!
Why This Recipe Works
These Juicy Pan-Fried Ground Beef and Lamb Meatballs combine rich flavors and tender textures that make them irresistibly delicious. By using a blend of beef and lamb, you achieve a unique depth of flavor while maintaining a juicy bite. The addition of fresh herbs, feta, and a hint of lemon zest elevates these meatballs beyond the ordinary. The choice of lean ground beef ensures a perfect balance without drying out, while the lamb contributes a hint of richness that perfectly complements the other ingredients.
Why You’ll Love This Juicy Pan-Fried Ground Beef and Lamb Meatballs
Not only are these meatballs a fantastic dinner option, but they’re also perfect for breakfast, meal prep, and even as a party appetizer. Easy to make and freezer-friendly, they promise to become a staple in your kitchen. They offer versatility that lets you experiment with different sides, dips, or sauces. Plus, you can enjoy them right away or save them for later. Enjoying home-cooked goodness doesn’t get much better than this!
Ingredients
- 1 lb ground beef (90/10)
- 1 lb ground lamb
- 1 small red onion, quartered
- 3 cloves of garlic, peeled
- ½ cup fresh herbs (e.g., dill, mint, parsley; remove mint stems but soft stems can remain)
- 1 large egg
- ¼ cup feta cheese, crumbled
- 2 tsp fresh lemon zest
- 1 tsp kosher salt
- ½ tsp Aleppo pepper
- 2 Tbsp olive oil
Preparing the Aromatics
Chop Aromatics
To get started, place the quartered red onion, garlic cloves, and fresh herbs in a food processor fitted with a blade attachment. Pulse until finely chopped. You might need to scrape down the sides a couple of times to ensure everything is even. This step is essential because it blends the flavors, making your meatballs incredibly tasty—trust me on this one!
Making the Meatball Mixture
Combine Ingredients
In a large mixing bowl, combine the ground beef, ground lamb, onion-herb mixture, egg, crumbled feta cheese, lemon zest, kosher salt, and Aleppo pepper. Using your hands, gently mix until everything is just combined. Try to avoid overworking the meat, as this keeps your meatballs tender and juicy. The mixture should feel slightly sticky but not overly wet.
Portioning the Meatballs
Form the Meatballs
Once your mixture is ready, grab a standard 2-tablespoon cookie scoop. Portion out the meat mixture onto a rimmed baking sheet. Roll the portions into uniform balls with your hands. Consistency in size helps them cook evenly, giving you perfectly browned meatballs every time.
Cooking the Meatballs
Pan-Fry the Meatballs
Now comes the fun part! Heat 2 tablespoons of olive oil in a large skillet over medium to medium-high heat. When the oil is hot, carefully add the meatballs in batches. Avoid overcrowding the pan, as this can affect the cooking process. Cook them until they’re golden brown on all sides, which should take about 2 minutes per side. You can use a kitchen thermometer to check for doneness—an internal temperature of 155-160°F (68-71°C) means they’re ready to enjoy!
Serving Suggestions
Enjoy these meatballs immediately in various ways. They can be served with pasta, on a bed of rice, alongside mashed potatoes, or even as a savory breakfast delight. You could also drizzle some marinara sauce over them for extra flavor or enjoy them as is with a side of tzatziki sauce. The options are limitless!
Tips for Success
- Ensure your meatball mixture is well-blended, but don’t over-mix to maintain tenderness.
- Use a kitchen thermometer to check the internal temperature for perfectly cooked meatballs.
- Always allow them a little time to rest after cooking. This helps to keep them juicy before you devour them!
Variations
If you’re feeling adventurous, you can substitute ground turkey or chicken for a lighter option. Both alternatives yield great results, though the flavor will differ slightly. Additionally, mixing different herbs like basil or oregano can create a unique flavor profile that personalizes these meatballs to your taste.
Storage Tips
Once you’ve savored your delicious meatballs, store any leftovers in an airtight container in the refrigerator for up to 4 days. If you want to save them for longer, they freeze exceptionally well. Just lay them flat on a baking sheet to freeze individually before transferring them to a freezer-safe container. It’s a great way to have home-cooked goodness ready for a quick meal later!
Pairing Ideas
These meatballs pair beautifully with various sides. Consider fresh salads, roasted vegetables, or even a warm pita with tzatziki sauce to complement their flavors. You can also prepare a simple pasta salad or grain bowl for a wholesome meal. Whatever you choose, your taste buds will thank you!
FAQs
1. Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs and store them in the refrigerator for up to 24 hours before cooking. This makes mealtime even easier.
2. What should I serve with these meatballs?
They pair wonderfully with pasta, rice, salads, or even alone as a snack. You’ll want to experiment to find your favorite combination!
3. How do I know when the meatballs are cooked?
Use a kitchen thermometer to check. They should reach an internal temperature of 155-160°F (68-71°C) for safety and great flavor.
4. Can I substitute the ground lamb?
Absolutely! Ground beef or turkey can be used, if preferred, but remember that the flavor will differ somewhat.
5. How do I store leftover meatballs?
Store them in an airtight container in the fridge for up to 4 days or freeze them for longer storage. They’ll be there when you want a quick meal.
With their robust flavors and versatile nature, Juicy Pan-Fried Ground Beef and Lamb Meatballs are perfect for any meal. Whether enjoyed fresh from the skillet or as part of meal prep, they are sure to delight your taste buds. Embrace the simplicity and joy of homemade meatballs, and watch them become a beloved dish in your kitchen!
Print
Juicy Pan-Fried Ground Beef and Lamb Meatballs
These meatballs blend savory ground beef and lamb with fresh herbs and feta, delivering a burst of flavor that’s perfect for meals or snacks.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb ground beef (90/10)
- 1 lb ground lamb
- 1 small red onion, quartered
- 3 cloves of garlic, peeled
- ½ cup fresh herbs (e.g., dill, mint, parsley; remove mint stems but soft stems can remain)
- 1 large egg
- ¼ cup feta cheese, crumbled
- 2 tsp fresh lemon zest
- 1 tsp kosher salt
- ½ tsp Aleppo pepper
- 2 Tbsp olive oil
Instructions
- Chop red onion, garlic, and fresh herbs in a food processor until finely chopped.
- In a bowl, mix ground beef, ground lamb, onion-herb mixture, egg, feta, lemon zest, salt, and Aleppo pepper until just combined.
- Form the mixture into uniform balls using a cookie scoop.
- Heat olive oil in a skillet over medium heat and pan-fry meatballs until golden brown on all sides, about 2 minutes per side.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the meatball mixture is blended but avoid over-mixing for tenderness.
Use a kitchen thermometer for accurate cooking temperature (155-160°F).
Let meatballs rest after cooking for juiciness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 100mg
