lamb and beef meatballs

Easy, juicy, oven-baked meatballs made with a combination of lamb and beef.

Lamb & Beef Meatballs Recipe

This is the perfect addition to your weeknight dinner. Baked meatballs tend to dry out, but the extra olive oil and juices that cooked out of them made them incredibly moist, and each and every bite has a little garlic and onion flavor thanks to the easy paste. The longest part of making these was balling them—if you can find a pair of hands to help, you’ll have these on the table in under 30 minutes. 

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Ingredients for Lamb & Beef Meatballs

  • 1 yellow onion, cut into large 2” pieces

  • 5 garlic cloves, peeled

  • 2 tablespoons olive oil

  • 1 lb. ground beef (85/15)

  • 1 lb. ground lamb

  • 1 large egg

  • 1 teaspoon salt

  • 1 teaspoon sweet paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon dried oregano

  • ¼ teaspoon black pepper

  • 1 tablespoon Dijon mustard

  • 1/3 cup breadcrumbs

  • ½ teaspoon baking soda

How to Make Lamb & Beef Meatballs

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

  2. Add the onion and garlic to a food processor and pulse until finely chopped. 

  3. Pour in 1 tablespoon olive oil and stir to create a paste consistency.

  4. Place the ground beef and lamb in a large bowl.

  5. In a small bowl, whisk together the egg, salt, paprika, garlic powder, oregano, and black pepper. 

  6. Pour the mixture over the ground meat and add the garlic/onion paste. Add the remaining olive oil, mustard, and breadcrumbs. Use your hand to combine, adding the baking soda along the way, until everything is fully incorporated.

  7. Roll the mixture into 1” balls and place on the prepared baking sheet (it’s fine for them to be close together).

  8. Bake for 15-20 minutes, until the meatballs are seared brown on top and cooked through. 

  9. Serve with pasta, rice, or add to a bowl. 

What You’ll Need

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