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.
3.4 from 119 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.

notes and variations


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!


You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • 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.

  • Reply
    December 22, 2019 at 9:37 am

    5 stars
    I made these for some friends from Nepal and they told me it was the best food they have had since coming to the United States eight years ago! Thanks for the recipe! It was divine!

    • Reply
      December 22, 2019 at 10:07 am

      omg how great, that’s the ultimate compliment 🙂

  • Reply
    Jim Wellborn
    April 26, 2019 at 10:29 am

    5 stars
    I made this with all the ingredients though I used ground chicken. It was great. Also, because I had both cardamom and cinnamon, I used both but in half-measure. It was quite nice and I served them with a Tzatziki sauce. Thank you for a great recipe I’ll be making this one again!

  • Reply
    Karen @ The Food Charlatan
    April 19, 2019 at 9:33 am

    These look absolutely delicious Susan! I’m getting more in Lebanese cooking lately because the flavors are just so amazing!

  • Reply
    December 16, 2018 at 4:04 pm

    5 stars
    I never follow recipes, but I followed this one to a tee, and it turned out amazingly. Ingredients do sound odd to mix together, and I fought every urge to not add garlic the entire time. Great recipe, and worth the effort to try. Btw, these made my kitchen smelled amazing.

    • Reply
      December 16, 2018 at 4:15 pm

      Now you’ve got me craving these meatballs 🙂

  • Reply
    November 23, 2018 at 8:32 pm

    5 stars
    These meatballs were really delicious. Thanks for the recipe. I followed everything exactly, except that I doubled the meatball mixture and added four cloves of minced garlic. I served this with a very basic jasmine rice cooked with chicken stock, along with some thinly-sliced tomatoes and cucumbers on the side Yummy stuff!

  • Reply
    October 15, 2018 at 12:30 pm

    5 stars
    All I have to say is “WOW!!!” These were absolutely delicious. I did add some garlic because I can’t have anything without garlic lol, but my fiancé and I obliterated these. Thanks for sharing!

    • Reply
      October 15, 2018 at 1:22 pm

      Glad you enjoyed them Chris, I love all meatballs, but these are definitely one of my faves 🙂

  • Reply
    August 19, 2018 at 6:02 pm

    5 stars
    Wow! Made almost exactly as written, except I doubled the recipe, let the meat rest in the fridge for a few hours, then I baked the meatballs at 375 until cooked through (instant read thermometer 155; they continue to cook while resting).

    I served with a yogurt dill sauce; big salad of romaine, mint, dill, and parsley; sliced veggies, and warm pita.

    These were delicious! Leftovers will be devoured.

    • Reply
      August 19, 2018 at 6:30 pm

      I just bought a package of ground lamb for the first time in months…I guess I know what I’m going to do with it!

  • Reply
    Marie-Eve Dufresne
    August 12, 2018 at 10:19 am

    Thanks a lot for the recipe, it became a classic here 🙂

    • Reply
      August 12, 2018 at 11:25 am

      I’m so glad 🙂

  • Reply
    August 3, 2018 at 4:12 pm

    These look fabulous and would be Keto and gluten free except for breadcrumbs. I have tended to stay away from meatballs since sticking to Keto because they are so dense. Can you think of an alternative to bread that might serve the same purpose? I would love to try these. Have tried almond flour and it does not work!

    • Reply
      August 4, 2018 at 9:41 am

      I have used instant mashed potatoes, believe it or not, to lighten meatballs, and it works great ~ I think it’s an old Scandinavian trick.

    • Reply
      October 8, 2019 at 11:00 pm

      I used dried chopped onions … works great as a binder and adds great flavor!!!

      • Reply
        October 9, 2019 at 7:57 am

        Nice to know, I hadn’t thought of that.

  • Reply
    June 12, 2018 at 7:06 pm

    Loved this recipe, added a bit of chopped dates and It was awesome, but didn’t notice that there’s no garlic in the recipe until they were done. Want to add garlic next time 🙂

    • Reply
      June 12, 2018 at 8:15 pm

      I have to admit I’m a little bit garlic phobic, I use it sparingly, but if you love it, go for it, I think these meatballs can handle it 🙂

  • Reply
    April 12, 2018 at 10:49 am

    Lebanese food is my absolute favourite, but I have never heard of Lebanese Meatballs before. I love the idea of yoghurt sauce on Meatballs.

    • Reply
      April 12, 2018 at 11:37 am

      Hope you get a chance to try them Dannii.

  • Reply
    Cindy Gordon
    April 12, 2018 at 10:39 am

    I am always looking for new and fun recipes to make when my parents come over! I think that this one fits the bill for Sunday supper! YUM, can’t wait!

  • Reply
    April 12, 2018 at 10:16 am

    These meatballs are so full of flavor – the wonderful spices and then topped with a delicious yogurt sauce. Just the meal that I’ve been looking for.

  • Reply
    April 12, 2018 at 10:08 am

    This is incredible. I’m grabbing my gluten free breadcrumbs and going to get busy with these meatballs. They look “I need a bib ’cause I’m drooling” good!

  • Reply
    Veena Azmanov
    April 12, 2018 at 9:15 am

    YUM YUM YUM!!! This really impresses !!! Looks incredible! I think this will be one of my favorites! I definitely want to try this and I’m sure it’s very tasty! Thank you for sharing this great recipe!

  • Reply
    April 12, 2018 at 8:28 am

    OMG, I am drooling here. I think I need breakfast! I love Lebanese food, and the meatballs look fabulous. Thanks for the shout-out for my salad recipe too.

    • Reply
      April 12, 2018 at 8:46 am

      How about meatballs for breakfast? Sounds good to me 😉

  • Reply
    Dana Kiel
    April 11, 2018 at 4:24 pm

    Delicious! Loved the spice blend and the yogurt sauce. Served over cous cous with a simple cucumber and tomato salad.

    • Reply
      April 11, 2018 at 5:38 pm

      Sounds really good!

  • Reply
    Phil Boath
    December 19, 2017 at 4:46 pm

    I made these delicious meatballs the other night I made them the size of burger patties and served them on toasted Turkish bread (fusion cooking lol) with lettuce tomato and onion with garlic yogurt. This will be moved the family dinner rotation for sure. Thanks!!! Tonight I’m making your IKEA Swedish meatballs.

    • Reply
      December 19, 2017 at 4:50 pm

      You just made me very hungry Phil!

  • Reply
    Stephanie B.
    October 2, 2017 at 9:47 am

    Made these last night. I subbed in pork for the lamb because I don’t eat lamb. They were AMAZING. My whole family loved it. The sauce was more tangy than my husband likes, but I adored it. Served with a shirazi salad, pita/rice, and the sauce.
    Definitely going into the rotation.
    And, in case anyone cares, leftovers in a warm pita? Life changing lunch, I’m telling you!!

    • Reply
      October 2, 2017 at 11:08 am

      I loved reading this, Stephanie, thanks so much for coming back and letting us know that these meatballs worked for you. I think the idea of serving them in a warm pita sounds like heaven 🙂

  • Reply
    Cindy Oley
    December 11, 2016 at 10:30 am

    I would like to make these ahead for Xmas, can they be frozen? Should I freeze them uncooked or cooked?

    • Reply
      December 11, 2016 at 10:49 am

      Meatballs freeze well, Cindy, and you can do them either way, cooked, or uncooked. Either way you would set them out on a tray in a single layer and freeze until solid, and then put into a good thick freezer baggie or container. If you freeze them uncooked, you will need to let them thaw before cooking. Enjoy!

  • Reply
    January 17, 2016 at 12:19 pm

    What degree should I bake them?

    • Reply
      January 17, 2016 at 1:22 pm

      350F Adriana.

  • Reply
    tara piowaty
    February 24, 2015 at 5:58 pm

    Can these be made with dry mint?

    • Reply
      February 24, 2015 at 5:59 pm

      I don’t recommend it Tara. Just leave out the mint if you don’t have it, it will be fine.

  • Reply
    February 9, 2015 at 2:00 pm

    I’m making these for a party this weekend but the day is going to be so busy that I have to completely prepare them the night before. Any suggestions for reheating them? I’m concerned they will dry out. They look so delicious, I don’t want to ruin them!

    • Reply
      February 9, 2015 at 2:27 pm

      Meatballs are tricky to reheat, I would do it on a very gentle heat with some sort of liquid to keep them moist. I would do it on the stove so you have more control…good luck with the party!

  • Reply
    December 11, 2014 at 9:42 am

    my Palestinian SO ate one not knowing what they were and his eyes shot wide open because “the taste like something out of a lebanese restaurant”.
    Impressed as I was by his palate, I was more so impressed by these meatballs, moist, savory, tender, and perfectly spiced. and SO EASY!
    I made these with all turkey and pickled labneh instead of feta (cause its all I had) and they were amazing!

    • Reply
      December 11, 2014 at 9:47 am

      Wow great compliment! I never thought of making them with turkey, I’ll try that. Thanks for visiting Judi!

  • Reply
    August 13, 2014 at 1:27 am

    Thank you for a delicious and super easy recipe! My 3 young sons loved these! 🙂

    • Reply
      August 13, 2014 at 6:52 am

      I’m so glad, Kymelle, I’ve made them several times and everybody I’ve served them too agrees! Thanks for stopping by.

  • Reply
    Christina Conte
    May 21, 2013 at 5:38 am

    Holy cow those look good (no pun intended!) I think you could make cardboard look delicious!

  • Reply
    October 27, 2012 at 7:19 pm

    AMAZING!!!! Just finished making these for tailgating this afternoon and my husband & I are having a hard time staying away from them – wonderful recipe!!!!

  • Reply
    Alison Burtt
    October 17, 2012 at 11:01 pm

    I made these tonight and while the meatballs turned out just wonderfully, the sauce was not what I expected. Maybe it was just my lemon, but it was way too tart for me. I added some honey to remedy it, which helped a bit, but do you have any other suggestions?

  • Reply
    October 16, 2012 at 2:59 pm

    Sounds DELISH to me!!!

  • Reply
    August 3, 2012 at 8:19 am

    Lovely Middle Eastern dish! I’m partial to those flavors for obvious reasons I guess 🙂 I’m making some tonight, funny enough.

    I especially love the big handful of mint – that’s what my grandmother always used.

  • Reply
    Jan Rossi
    July 11, 2012 at 5:25 pm

    dude..nice shots!!! I am sooo going to make this

    PINNED as well!!

  • Reply
    Jacki C
    July 9, 2012 at 1:16 am

    5 stars
    I made these last night with some ground lamb picked up at the farmer’s market–they were delicious and even my picky eaters loved them. Thanks for a great recipe!

  • Reply
    May 6, 2012 at 9:11 pm

    5 stars
    These are a staple for me now. I make a big batch and freeze them. They are fantastic, thx for posting 🙂

  • Reply
    February 20, 2012 at 2:53 pm

    more lebanese goodness! i love the yogurt sauce you’ve made to accompany these juicy and flavor-filled balls. well done!

  • Reply
    From Beyond My Kitchen Window
    February 20, 2012 at 1:52 pm

    We use to go to a Lebanese restaurant(since closed) and loved everything on the menu. I really want to reach in and grab one. You make awesome recipes.

  • Reply
    At Anna's kitchen table
    February 19, 2012 at 11:30 pm

    They look fantastic! I agree, one does have to be a tad heavy handed when seasoning meatballs.
    I think you’d like my keftedhes ( recipe on my blog)

  • Reply
    February 19, 2012 at 6:52 pm

    These sound delicious! Love all the spices you have on top of the meat.

  • Reply
    February 19, 2012 at 5:55 pm


  • Reply
    February 19, 2012 at 8:06 am

    Just have to try these, they look tasty! 🙂

  • Reply
    Mel (Sharky Oven Gloves)
    February 19, 2012 at 9:39 am

    These sound so good!! I love the combination of all those flavours together… Can’t wait to try these!

  • Reply
    Magnolia Verandah
    February 19, 2012 at 12:45 am

    Can’t beat good meatballs and I love these with mint.

  • Reply
    February 19, 2012 at 3:51 am

    Delicious! I happened to make pork meatballs last night. Loved them!

  • Reply
    Gerlinde in Dallas
    February 18, 2012 at 6:55 pm

    Your meatballs look amazing! Lamb and yogurt.. fresh herbs and spices.. right up my alley!

  • Reply
    February 18, 2012 at 5:28 pm

    I LOVE all of this middle eastern food you’ve been posting! Just yesterday I bought myself a big bag of zahtar, which I have yet to try (hoping to make some laffa or pita-less pita to spread on top), but now I’m wondering if it would be good in something like meatballs…? Anyway, really excited to play around with this formula of yours.

    And I feel like middle eastern food in general is great for using a little bit of meat to go a long way by using other vegetables or grains or beans. Thanks for the post + inspiration, Sue!

  • Reply
    [email protected]
    February 18, 2012 at 5:01 pm

    These look amazing. I like that you added more spices. They also look really moist. YUM!

  • Reply
    February 18, 2012 at 3:32 pm

    What a perfect meal. I love anything that smacks of North African cooking.These sound wonderful. I especially love the sauce you’ve made to serve them with. Have a great weekend. Blessings…Mary

  • Reply
    A Trifle Rushed
    February 18, 2012 at 3:26 pm

    How truly delicious, I could just eat these now, and with houmus and bread, perfect.

  • Reply
    Heather @girlichef.com
    February 18, 2012 at 3:26 pm

    No. These do not sound good. They sound FLIPPIN’ FANTASTIC! Love the color you got on them and all of those flavors. I definitely want to make a meal out of them!

  • Reply
    From the Kitchen
    February 18, 2012 at 2:32 pm

    Your photographs are almost as good as having a plate of these sitting in front of me!! I love the flavors of the middle-east. My brother-in-law is from Beirut. By day, he is a busy surgeon. In the evenings and on weekends, he is a marvelous cook. We look forward to when he prepares his native dishes.

    Have a delicious weekend.


  • Reply
    February 18, 2012 at 2:27 pm

    I’ve never tried anything like this, but I need to! Wow. That sauce looks amazing and the meatballs look absolutely stuffed with different flavors. Gorgeous!

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!


You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!