Preheat the oven to 425°F and lightly oil a baking sheet.
Add all of the ingredients to a large bowl, and use your hands to mix until fully combined, but be careful not to overwork the meat. [If you're like me and don't like touching raw meat, use some disposable food-safe gloves.]
Use a cookie scoop, to make 2 tablespoon size balls and gently roll them in your hands to get a perfect round shape. Then place them about 2 inches apart on your baking sheet. You should end up with roughly 20 lamb meatballs.
Bake for 15-20 minutes or until the meatballs are browned and reach an internal temperature of 160°F.
To cook on the stove: Heat 2 tablespoons of olive oil over medium-high heat in a large cast iron skillet. Add the meatballs and turn every 2 minutes until all sides are browned and the meatballs are cooked through to 160°F, about 6-8 minutes total. Cook the meatballs in batches to avoid over crowding the pan (this helps them all get crispy on the outside).
Notes
Store in an airtight container in the fridge for up to 4 days. Preheat the oven to 300°F. Place the lamb meatballs on a baking sheet and cover with foil. Bake for 10-15 minutes or until warmed through.To freeze meatballs: Place the cooked meatballs on a baking sheet and freeze for about 30 minutes. Then transfer to an airtight container (I love these vacuum seal bags) and freeze for up to 3 months. Let thaw in the fridge overnight.