These are baked ground lamb meatballs seasoned with shawarma spice blend, bound with egg and chopped spinach — no breadcrumbs, no frying. They come together fast, hold up well in the fridge, and work across several different meals without any extra effort.
The technique that matters
The single most important step is mixing the lamb gently and stopping early. Ground lamb has enough fat that overworking the mixture tightens the proteins and produces dense, rubbery meatballs. Combine the egg, spinach, and shawarma seasoning with the lamb just until the ingredients are evenly distributed — a few streaks are fine. The second thing worth doing correctly is the halfway flip. Baking at 350°F gives you even interior cooking, but the bottom side will steam against the pan if you leave it. Flipping at the 12-minute mark lets both sides develop a proper crust, which also helps the meatballs hold their shape when you reheat them later in the week. Use a thin spatula and work quickly so the oven temperature doesn’t drop.
Make-ahead notes
Fully baked meatballs keep in an airtight container in the fridge for up to 4 days. For longer storage, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer bag — they’ll keep for 3 months without sticking together. Reheat from the fridge in a 325°F oven for about 10 minutes, or in a covered skillet with a splash of water over medium-low heat for 5 to 6 minutes. From frozen, go straight into a 350°F oven for 18 to 20 minutes; check that the center hits 160°F before serving. Skip the garnish — not worth the extra dish when you’re pulling these out of the freezer on a Tuesday night.
What can go wrong
- Meatballs falling apart on the flip: The mixture was too wet or the spinach wasn’t squeezed dry before adding. Press fresh or thawed spinach firmly in a clean towel to remove as much moisture as possible before mixing it in.
- Bland interior despite plenty of seasoning: Shawarma spice blends vary a lot by brand — some are mostly paprika and salt, others are more complex. Taste your blend before using it. If it smells flat, add a pinch of cumin and cinnamon separately to compensate.
- Meatballs sticking to the pan: A light coating of neutral oil on the baking sheet is enough. Parchment is even more reliable and means no scrubbing, which matters when you’re making a double batch.
- Uneven sizing leading to uneven cooking: Meatballs that are too large on the outside will be undercooked in the center by the time the exterior browns. Use a cookie scoop or a tablespoon measure to keep them consistent, and verify doneness with an instant-read thermometer — ground lamb needs to reach 160°F (71°C) at the center.
- Dry meatballs after reheating: Reheating uncovered at high heat drives off moisture quickly. Always cover the pan or skillet, and don’t reheat longer than needed — pull them as soon as they’re hot through.
Aromatic Shawarma Lamb Meatballs
Ingredients
1 pound ground lamb (minced lamb)- 2 tablespoons shawarma seasoning
1 cup spinach - chopped
1 medium egg
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Crack an egg and whisk it.
- Mix in the ground lamb, seasoning and spinach.
- Roll into meatballs.
- Place on a baking sheet.
- Cook for 12 minutes.
- Rotate the meatballs.
- Cook for 10 more minutes.
- Enjoy!
Nutrition
Common questions
Can I use a different ground meat instead of lamb?
Yes — ground beef works well and is more widely available. Keep in mind the shawarma seasoning was developed to complement lamb’s richness, so a fattier ground beef (80/20) will give you a closer result than extra-lean. Ground turkey is also an option but must reach 165°F (74°C) internally.
Do I have to use fresh spinach, or can I use frozen?
Frozen spinach works fine and is actually easier to squeeze dry. Thaw it completely, then press out as much water as you can before adding it to the mix — excess moisture is the main reason meatballs fall apart.
How do I know the meatballs are cooked through without cutting them open?
Use an instant-read thermometer inserted into the center of the largest meatball — it needs to read 160°F (71°C). Color alone is not a reliable indicator with spiced lamb because the shawarma seasoning can make the interior look darker than it is.
Can I shape and refrigerate the meatballs the night before baking?
Yes, and it actually helps them hold together better. Shape them, place on a lined baking sheet, cover tightly with plastic wrap, and refrigerate overnight. Pull them out while the oven preheats so they’re not ice-cold going in.
What sauces or sides reheat well alongside these for a quick weeknight meal?
Plain yogurt thinned with a little lemon juice and garlic keeps in the fridge for 4 to 5 days and takes 30 seconds to stir together. Couscous is the fastest grain option — it just needs boiling water and 5 minutes covered, so it’s ready by the time the meatballs are reheated.
What to cook next
- Savory Lebanese Lamb Pastries
- Pistachio Lamb Kebab Perfection
- Moroccan Lamb Apricot Briouats
- Levantine Lamb Za’atar Flatbread
