Preheat your oven to 400°F and line a baking sheet with parchment paper. In a small bowl, combine the breadcrumbs and milk, then let it sit for 2 minutes so the breadcrumbs absorb the liquid. This step keeps your lamb meatball recipe incredibly tender instead of dense and heavy.

In a large mixing bowl, combine the ground lamb, breadcrumb mixture, egg, parsley, mint, garlic, onion, salt, pepper, and lemon zest. Use your hands to gently mix everything together until just combined—don't overmix or the meatballs get tough. I usually spend about 1 minute mixing and then stop.

Roll the mixture into 16-20 meatballs, about the size of walnuts. I like to wet my hands first so the meat doesn't stick to my fingers and make this part way easier. Don't worry if they're not perfectly round—rustic is actually better here.

Heat the olive oil in a large skillet over medium-high heat for about 1 minute until it shimmers. Working in batches, sear the meatballs for 2-3 minutes per side until golden brown on the outside. You'll hear them sizzle right away—that's exactly what you want.

After searing all the meatballs, transfer them to your prepared baking sheet in a single layer. They don't need to be cooked all the way through yet since you're finishing them in the oven. This searing step adds incredible flavor that you can't get any other way.

Bake the Easter lamb meatballs recipe in the preheated 400°F oven for about 12-15 minutes until they reach an internal temperature of 160°F. I check the biggest meatball with a meat thermometer to be sure. Don't panic if they look a little wet when you first pull them out—that's the juices keeping everything moist.

Let the meatballs rest on the baking sheet for 2 minutes before serving. This resting time locks in all those delicious juices and makes them even more tender. Serve warm with your favorite dipping sauce or alongside your Easter dinner.