Lebanese Meatballs

Lebanese Meatballs ~ you can’t help but fall in love with these tender beef and lamb meatballs made with tons of fresh herbs, spices, and tangy goat cheese! This is the perfect addition to your next Mediterranean dinner or mezze platter!

Photo of Lebanese Meatballs on a white plate.

I know. These look really good, don’t they? Little spiced meatballs are one of the things I make over and over again. But I do try and experiment with something a little different each time. This time I made them a little spicier and a little greener. I don’t know why, but flavors tend to get sucked up by ground meat dishes like meatballs and meatloaves. It helps to have a pretty heavy hand with the seasonings if you want the flavors to come through in the end.

Photo of raw Lebanese Meatballs on a tray.

We had these meatballs with the Hummus and Laffa Bread the other night. I like meatballs because you can have just a little meat as part of a mostly vegetarian dinner.

Photo of raw ground meat and spring onions on a table for Lebanese Meatballs.

And once you have the meatball ‘formula’ down, you can tweak it any way you like. My formula is an egg and half a cup of some kind of bread crumb for every pound of ground meat. The rest is up for grabs. I consider myself  a meatball expert at this point, I make them all the time. If you love them too, check out some of the other meatball recipes on the blog, there are some amazing recipes here.

Photo of spices on top of raw ground meat for Lebanese Meatballs.

For these meatballs I added a little extra in the way of spices—cardamom, cumin, allspice and lots of salt and pepper. Cinnamon can be substituted for the cardamom if you don’t have any. I love the exotic combinations of spices in Middle Eastern meats. You can experiment with other spices, too, like paprika, coriander, turmeric, ginger, nutmeg and chilies.

Photo of sliced green onions and sprigs of mint for Lebanese Meatballs.

I also used a heavy hand with the scallions and herbs. I used parsley and mint here, and I wouldn’t hesitate to add a lot since they really bring these meatballs to life!

Photo of herbs, onions, cheese, spices, and ground meat in a bowl for Lebanese Meatballs.

Just for a little more flavor and texture I added some crumbled goat cheese. You could also use feta.

Closeup photo of Lebanese Meatballs on a plate with yogurt sauce.

TIPS for amazing Lebanese meatballs ~

  • Use fresh herbs only for this recipe, and don’t skimp, they add moisture and flavor to this recipe.
  • Don’t be afraid of the spices, they may seem unusual for a meat dish, but trust me, they make these meatballs taste incredible.
  • Just like with any ground meat, don’t overwork it by mixing too much. Just blend until all the ingredients are well combined and don’t compact it too much.

Photo of Lebanese Meatballs on a white plate.
3.43 from 121 votes

Lebanese Meatballs

Lebanese Meatballs ~ you can't help but fall in love with these tender beef and lamb meatballs made with tons of fresh herbs, spices, and tangy goat cheese! 
Course dinner
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6 servings
Calories 364.37kcal
Author Sue Moran


  • 1/2 lb ground beef
  • 1/2 lb ground lamb
  • 1 egg beaten
  • 1/2 cup fresh bread crumbs grind some fresh in your mini processor if you have any bread lying around, or use prepared crumbs
  • 1/2 cup finely crumbled goat cheese you can use feta
  • 1/2 cup finely chopped scallions
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint
  • 1 tsp ground cumin
  • 1 tsp ground cardamom or cinnamon
  • 1 tsp ground allspice
  • salt and freshly ground pepper
  • 2 Tbsp olive oil for browning
  • pine nuts for garnish

Yogurt Sauce

  • 1 cup yogurt
  • 1/8 cup tahini optional
  • 1/4 cup cilantro parsley, mint, or a combination, finely minced
  • juice of 1/2 lemon
  • 1 clove garlic minced
  • salt to taste


  • Set oven to 350F
  • For the meatballs: Put everything except the olive oil into a large bowl. Make sure you egg is pre-beaten. With as little manipulation as possible, combine all the ingredients thoroughly together. The less you work the mixture the more tender your meatballs will be.
  • Form into small balls and set on a plate. Using a scooper makes the process clean and easy. Mine was 1 3/4 inch.
  • If you want to do this part ahead, you can, just cover with plastic wrap and refrigerate till you're ready to cook.
  • Heat a couple of tablespoons of olive oil in a skillet and brown the meatballs, in batches, for several minutes, turning them once or twice in the pan.
  • Transfer the meatballs to a baking sheet and bake for about 10 to 15 minutes, until done. The time will depend on the size of your meatballs, I like to use my cooking thermometer to check one; it should read about 160 degrees. They will continue to cook a bit after they're out.
  • For the sauce mix up all the ingredients and thin with a little milk if it seems too thick. This can be made ahead.
  • Serve the meatballs with the sauce and a few pine nuts for garnish.

Cook's notes


Calories: 364.37kcal | Carbohydrates: 11.08g | Protein: 19.61g | Fat: 26.77g | Saturated Fat: 10.75g | Sodium: 399.78mg | Fiber: 1.35g | Sugar: 2.84g
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Thanks for pinning these Lebanese Meatballs!


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  • Reply
    Lee Simmons
    September 11, 2020 at 8:38 am

    What would I serve the Lebanese meatballs with for a nice dinner

    • Reply
      September 11, 2020 at 6:28 pm

      If you want to keep it in the Middle Eastern theme, I think tabbouleh and pita bread would be great. Maybe some hummus, too.

  • Reply
    February 20, 2020 at 5:13 am

    I love this recipe! Just one question: how many meatballs does the recipe render? Couldn’t find that listed anywhere in the list of ingredients/specific cooking instructions

    • Reply
      February 20, 2020 at 7:33 am

      It’s meant to serve 6, so about 3 small meatballs each, like the photo.

  • Reply
    December 26, 2019 at 2:28 pm

    5 stars
    Wow! Who says you can’t please everybody? I made a double batch, substituting Impossible burger & Beyond sausage to accommodate the vegetarians in my herd. This is certainly a first for me: vegetarians, vegivores, AND carnivores in agreement- Best meatballs ever.

    • Reply
      September 11, 2020 at 6:29 pm

      Love to know this Buddy, we’ve been experimenting with impossible meats, too.

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