Mediterranean Salad Plate with Lamb Meatballs

Thanks to True Aussie Beef & Lamb for the lamb that inspired this recipe

30 Minutes
15 Minutes



  • 1 lb (0.5 kg) ground Australian Lamb 
  • egg 
  • 1/2 cups (120 ml) plain panko bread crumbs 
  • 2 tablespoons (30 ml) finely chopped fresh parsley 
  • 1 1/2 teaspoons (7.5 ml) dried oregano 
  • 1/2 teaspoons (2.5 ml) ground coriander 
  • 1/2 teaspoons (2.5 ml) ground cumin 
  • 1/2 teaspoons (2.5 ml) salt 
  • 1/4 teaspoons (1.3 ml) black pepper 
  •  Crushed red pepper flakes to taste 
  • 2 tablespoons (30 ml) olive oil 

Salad Plate

  • 2 cups (480 ml) mixed salad greens, washed and dried 
  • 1/2 cups (120 ml) assorted mini sweet peppers, cut and deseeded 
  • 1/2 cups (120 ml) red wine vinegar 
  • 1 tablespoon (15 ml) olive oil 
  •  Minced garlic to taste 
  • 1/2 cups (120 ml) garbanzo beans, drained 
  •  Assorted olives: Kalamata olives, cured and green (pitted), drained well 
  • 5-10 cherry or grape tomatoes, cut into pieces 
  • red onion, sliced 
  •  Prepared stuffed grape leaves 
  •  Crumbled feta cheese 
  • 1/2 cups (120 ml) tzatziki 
  • sprig fresh dill for garnish 
  • sprigs fresh mint for garnish 
  •  Lemon pepper to taste 
  •  Salt and pepper to taste 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Skillet - Cast Iron

Perfect for searing, braising, baking, sauting or roasting this Cast Iron Skillet will delight you w...

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Step 1

Set the EGG for indirect cooking with a convEGGtor at 425°F/218°C with the cast iron skillet in the EGG to preheat.

Step 2

Combine all of the meatball ingredients (except for the oil) in a bowl. Form the mixture into golf ball-sized meatballs.

Step 3

In the cast iron skillet, warm the 2 tablespoons (30 ml) of olive oil. Add the meatballs in a single layer, making sure they're not touching, and let them cook until browned and cooked through, about 10 to 12 minutes. Transfer the meatballs to a paper towel-lined plate, cover to keep warm and set aside.

Salad Plate

Step 1

For the salad: One day before the cook, combine the vinegar, olive oil, garlic, salt and pepper and mini peppers in a zip lock bag and marinate in the refrigerator for 24 hours, turning occasionally.

Step 2

While the meatballs are cooking, remove the peppers from the marinade and set aside the marinade to dress the salad. Rinse the garbanzos well and let drain at least 10 minutes. Combine the drained garbanzos with olives. Add in the marinated peppers and desired amount of marinade to taste.

Step 3

Arrange greens and top with lamb meatballs, olive and garbanzo mixture, tomatoes, onions, and stuffed grape leaves. Drizzle the rest of the marinade over the salad. Sprinkle with crumbled feta and lemon pepper. Serve with Tzatziki for dipping - garnish with fresh dill and mint.

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