Lamb and Beef (Greek-Style) Meatballs Fertility Recipe

Indulge your taste buds in a burst of Mediterranean flavors with this delish recipe. These meatballs are a perfect blend of ground beef, ground lamb, fragrant herbs, and zesty spices, offering a delightful twist on the classic dish.
Whether you’re hosting a dinner party or simply craving a satisfying and flavorful dinner, these Greek-style meatballs are sure to impress both family and friends.
This Lamb and Beef Meatballs recipe will make a great addition to your fertility diet, prenatal meals, and postpartum to make and freeze before the baby comes. Most of the women I work with who are trying to conceive don’t consume enough protein so making and freezing this recipe can provide a way to add more protein to your day.
If you’re in the mood for a taste of the Mediterranean, give this recipe a try.

To freeze: first freeze on a sheet pan in a single layer then transfer to a zip lock bag or silicone stasher bags. You can use a non-toxic parchment paper like the brand If You Care to create a barrier with the plastic bag. 

Want more recipes? don’t forget to check out my dedicated recipe page.

Lamb and Beef (Greek-Style) Meatballs Fertility Recipe

Prep Time 15 minutes
Total Time 29 minutes
Course Appetizer, Main Course, Side Dish
Servings 8
Calories 382 kcal


  • 1 lb beef ground
  • 1 lb lamb ground
  • 1/2 cups onion sweet, minced
  • 4 cloves garlic minced
  • 4 tbsp mint fresh, chopped
  • 4 tbps parsley fresh, chopped
  • 2 tsp oregano dried
  • 1 tsp cumin ground
  • 2 eggs
  • 2/3 cups almond meal
  • salt to taste
  • pepper to taste



  • Preheat oven to 400° F and line a baking sheet with aluminum foil then parchment-paper. The aluminum foil will capture excess fat that cooks off the meatballs.
  • Place ground meat in a bowl and break up with fingers.
  • Mince onion and garlic.
  • Chop mint and parsley.


  • Add onion, garlic, mint, parsley, oregano, and cumin to bowl with ground meat. Massage until well incorporated.
  • Add the egg and almond meal and massage into the meat mixture.
  • Season with salt and pepper as desired [1/2 tsp. would be reasonable for this amount of meat].
  • Using an ice cream scoop or a spoon and your palms, form mixture into meatballs and place on baking sheet about 1" apart.
  • Bake for about 20 minutes until the internal temperature reaches 160° F.
  • Recommended serving: fresh cucumber salad with plain Greek yogurt



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