Lamb Meatballs

Chef Louis DiBiccari showcases lamb’s versatility in this recipe for lamb meatballs, by adding mascarpone and za’atar spice blend, which keeps them moist and adds a surprising Middle Eastern twist. Enjoy them as a first course or put them with a pasta dish for a delicious and filling entrée.


Servings: 4


  • 1 pound ground lamb
  • 1 pound ground pork
  • 3/4 cup breadcrumbs
  • 3/4 cup parmesan cheese, shredded
  • 6 ounces mascarpone cheese
  • 3 tablespoons kosher salt
  • 1 1/2 teaspoon za’atar
  • 4 egg yolks
  • Juice of one lemon


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine lamb, pork, breadcrumbs, parmesan cheese, mascarpone cheese, salt, za’atar, egg yolks and lemon juice. Mix all ingredients, with your hands, until well incorporated.
  3. Using a tablespoon, separate mixture into golf ball sized pieces. Then with your hands, shape into rounds.
  4. Heat a skillet, over medium high heat, and lightly coat with olive oil. Add enough meatballs to fill pan with one layer. Brown meatballs on two sides and then transfer to a roasting pan.
  5. Repeat with remaining meatballs and then place roasting pan in preheated oven for ten minutes, or until cooked through.

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