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Grilled Lamb Meatballs with Salsa Verde


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Rate this recipe 4.3/5 (3 Votes)


  • 3 slices white sandwich bread, torn into large pieces
  • 1/4 cup whole milk
  • 1 small onion, quartered
  • 2 cloves garlic
  • 1 large egg white
  • 2 teaspoons coarse salt
  • 3/4 teaspoon freshly ground pepper
  • 1 pound ground lamb
  • 1/2 pound ground pork
  • Extra-virgin olive oil, for brushing
  • 1 teaspoon finely grated lemon zest, plus 2 tablespoons juice
  • 1 teaspoon coarse salt
  • 1/4 teaspoon red-pepper flakes
  • 2 cups fresh flat-leaf parsley leaves (from 1 bunch)
  • 1 cup fresh mint leaves (from 1 bunch)
  • 1 tablespoon fresh oregano leaves
  • 1/2 cup extra-virgin olive oil


Servings 60
Adapted from


Step 1

Meatballs: Working in batches, pulse bread into coarse crumbs in a food processor. Transfer to a bowl, drizzle with milk, and let stand 10 minutes.

Meanwhile, puree onion and garlic in processor until smooth. Add egg white, salt, and pepper; pulse to combine. Stir onion mixture into breadcrumbs. Add lamb and pork; gently mix until just combined. With dampened hands, form mixture into 1-inch-diameter balls. Place on a parchment-lined baking sheet, cover, and refrigerate until ready to use, up to 1 day. (Or freeze until firm, then transfer to resealable plastic bags and freeze up to 1 month; thaw overnight in refrigerator.)

Preheat grill for direct heat. Thread 2 meatballs onto each skewer and brush with oil. Grill meatballs, turning a few times, until just cooked through, 6 to 8 minutes.

Salsa verde: Stir together lemon zest and juice, salt, and pepper flakes in a bowl until salt is dissolved. Puree lemon mixture with herbs and oil in processor until smooth. Transfer to a bowl and cover with plastic wrap, pressing it directly onto surface. Store in refrigerator until ready to serve, up to 1 day; dollop onto warm meatballs.

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