Lamb Meatballs
Lamb meatballs are savory, bite-sized balls of ground lamb mixed with herbs and spices, often pan-fried or baked. They are a staple in many cuisines, particularly in the Middle East (where they might be called 'kofta' or 'keftedes'), the Mediterranean, and parts of Central Asia. The dish is typically served with rice, flatbread, yogurt sauce, or in a tomato-based stew.
🍽️ Nutrition at a glance
Lamb meatballs are a high-protein, moderate-to-high fat dish, with minimal carbohydrates unless served with starchy sides. They are an excellent source of iron, zinc, and vitamin B12. A typical serving of 3-4 medium meatballs (about 120-150g) provides roughly 250-350 calories.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 22 g |
| Carbs | 3 g |
| Fat | 19 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 480 mg |
| Iron | 2.5 mg |
| Zinc | 4.2 mg |
| Vitamin B12 | 2.8 mcg |
| Phosphorus | 180 mg |
| Selenium | 22 mcg |
| Niacin (B3) | 5.5 mg |
| Potassium | 310 mg |
| Vitamin B6 | 0.3 mg |
Per 4 meatballs (113 g) · estimated, varies by recipe
💡 What's interesting
Culturally, lamb meatballs are a unifying comfort food across diverse regions, with each culture adding its unique spice blend—like cumin and coriander in the Middle East, or mint and oregano in Greece. Nutritionally, lamb provides a complete protein and is one of the best dietary sources of the antioxidant glutathione.
