Spinach-and-Lamb Meatballs


These easy, full-flavored meatballs are perfect in pasta, as an appetizer, or in a sandwich.

top view of six Spinach and Lamb Meatballs, one cut in half on white plate with a metal fork
Photo: Jennifer Causey
Cook Time:
15 mins
Hands On Time:
10 mins
Total Time:
25 mins

Flavorful, easy, and versatile—that's the name of the game with this simple meatball recipe that highlights tender lamb and frozen spinach, which brings welcome moisture to the mixture. These are joined by a generous amount of salty pecorino Romano cheese, fresh mint for a ping of herbal balance, and spices to elevate the flavor profile. The result is a sophisticated meatball (yes, it's possible) that's perfect for tossing with pasta, dipping into a yogurt-based sauce, or piling onto soft bread for an easy sandwich. P.S. You could also use the mixture to make lamb burgers. Shape the mixture into 6 patties and grill or bake.


  • Cooking spray

  • 1 pound ground lamb

  • 1 large egg, lightly beaten

  • 1 cup thawed frozen chopped spinach, squeezed dry

  • 2 ounces grated pecorino Romano cheese, grated (about ½ cup)

  • cup dry breadcrumbs

  • cup whole milk

  • 1 tablespoon finely chopped fresh mint

  • 1 ½ teaspoon kosher salt

  • ½ teaspoon ground cumin

  • ¼ teaspoon ground cinnamon


  1. Preheat oven to 375°F. Coat a baking sheet with cooking spray; set aside. Place lamb, egg, spinach, cheese, breadcrumbs, milk, mint, salt, cumin, and cinnamon in a large bowl. Lightly mix together using your hands until ingredients are evenly distributed (do not overmix).

  2. Shape mixture into 1-inch balls, and arrange evenly spaced in rows on prepared baking sheet. Bake in preheated oven until bottoms are browned and a thermometer inserted into thickest portion of meat registers 160°F, about 15 minutes.

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