Lamb Greek Meatballs/Rissoles … One Recipe … 6 ways …

Lamb Greek Meatballs 002

I love meatballs – a quick, yummy and easy meal. Here is one of my versions of the humble meatball but with a twist because it’s made using lamb not beef. My kids can’t get enough of these and I can always be guaranteed empty plates when these are served for dinner. Here are some alternative serving suggestions:

  • Send the meatballs to school in a small container with either tomato sauce, hummus or tzatziki for a lunchtime treat
  • Serve hot or cold with a dipping sauce as finger food at a party
  • Serve with salad at a summer barbecue
  • Dish up with vegetables and gravy in winter to warm hungry tummies
  • Convert the meatballs to a rissole to create an awesome hamburger
  • Squash the meatballs flat to create a sandwich or wrap for school or work

Lamb Greek Meatballs 001

Lamb Greek Meatballs/Rissoles … One Recipe, 6 ways …
Prep time
Cook time
Total time
Ingredients …
  • ⅓ cup couscous
  • ½ cup boiling water
  • 1 chicken stock cube
  • 500g lamb mince
  • 1 tablespoon honey
  • 1 teaspoon lemon rind, finely grated
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried rosemary
  • pinch of salt
  • 50g fresh spinach, roughly chopped
  • 100g greek feta, grated
Method …
  1. Place the couscous in a bowl, crumble the chicken stock cube over the top and pour over the boiling water. Stand for a couple of minutes until the stock has been absorbed.
  2. Combine the couscous, mince, honey, lemon rind, lemon juice, rosemary, salt, feta, spinach and mix well.
  3. Shape the mixture into small balls or create rissole patties.
  4. Heat a non-stick frying pan over a low to medium heat. Add the meatballs/rissoles and cooking for 4 – 5 minutes or until cooked through.

Clever Tips, Tricks and Hints …

  • To ensure that all the ingredients are consistently combined, it’s a good idea to roll up your sleeves and mix with your hands.
  • These freeze really well once cooked. I often divide them up in suitably sized containers and freeze ready for school lunches. On the day they are needed, simply remove the container from the freezer, add another small container of tomato/barbecue sauce, hummus or tzatziki for dipping and pack into lunchboxes. They will defrost in time for lunch.


  1. These look delicious! About how many meatballs will the quantities in the recipe make? I bet my lot will love these so I might need to make double!

    • Hi Kate, it really depends on the size you make them. I make them smaller than a golf ball and, for the quantities mentioned in the recipe, you would maybe get 25 – 30. I nearly always make a double batch because I like to freeze several serves for lunch boxes.

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