Donair Meatballs

Donair Meatballs
Donair Meatballs Header

Homemade Halifax Style Donair Meatballs. Cooked on the Stove top and served any way you’d like. This recipe yields about 20 good-sized spicy meatballs from 1 lb. Make up some Halifax Donair meatballs Today! Use 100 % Halal Ground Beef or Lamb. A 50/50 mixture works too.

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This recipe is a JAH Product Recipe using Halifax Donair Spice for the Donair meat. This can be made up with your standard seasoning mix for Donairs too, included in this post.

Beef Donair Meat

100% Ground Beef with JAH Halifax Donair Spice to season the meat. Hand-mixed instead of being puréed in the food processor. Hand mixing ensures we don’t break the meat down too much, which will produce a better texture for meatballs.

Ground Beef

Ground Beef

Use 1 lb of very cold ground Beef.

Lamb Donair Meat

For Lamb version, use 100 % ground Lamb. You can also do 50:50 Beef & Lamb. These I like to serve with Tzatziki Sauce smeared on a plate with the meatballs on top. Optionally with Red Greek Sauce drizzled over top and a side of Rice.

Ground Lamb

Ground Lamb

Use 1 lb of very cold ground Lamb.

Basic Donair Meat Spice

The Standard basic seasoning is 1 tsp each of the below ingredients per lb. of Ground Beef. With the exception of Cayenne Pepper. Which is 1/8 tsp and upwards. Some only use 1/2 tsp Garlic & Onion per 1 lb. of Beef. You can start with 1/2 tsp Black Pepper, Onion & Garlic, and 1/8 tsp Cayenne Pepper and then up it based on your preference. Some use Italian Seasoning or Za’atar in place of Oregano or alongside Oregano. A lot of MSG is always added in restaurant versions.

  • Salt
  • Oregano
  • Garlic
  • Onion
  • Paprika
  • Black Pepper
  • Cayenne Pepper

Donair Meat always has some kind of Binder in it. In commercial grade Donair Meat this is usually Soy Protein, Soy Protein concentrate or Isolate and/or Wheat Crumbs. Sodium Phosphate is also used for binding and to create a Juicier end product. For at home use, add in 1 Tbl of Flour for Binding.

Portioning Donair Meatballs

Portion using 1 1/2 Tbl per Meatballs. Form into Meatballs and place them on a baking sheet to freeze until ready to cook. About 30 minutes.

Freshly made Lamb Donair Meatballs

Donair Meatballs

Place the Donair meatballs on a baking sheet as you make them to freeze prior to cooking. These are made with Ground Lamb.

How to Cook Donair Meatballs

You don’t need any Fat in the Pan. The Donair Meatballs should start rendering out its own fat.

Lamb Donair Meatballs into the Hot Pan

Place a skillet over medium heat and allow it to heat up for a few minutes. Place the frozen meatballs in and cover with a lid. Don’t touch it for 3 minutes, just let it sear and cook.

Lamb Donair Meatballs after 3 minutes

After 3 minutes, shake the pan to move the meatballs around. If any are stuck, uncover and gently scrape them off with a spatula. Place the cover back on and cook for 5 more minutes, shaking the pan around every 30 seconds or so to ensure.

Pan Seared Juicy Lamb Donair Meatballs

After a total cook time of 8 minutes. Uncover and continue to cook, moving the meatballs around for good browning. About another 2 or so minutes.

Donair Meatball Recipes

Lamb Donair Meatballs with Tzatziki and Vegeta Rice

Middle Eastern Meatball Platter

Homemade Tzatziki spread on a plate with the Lamb Donair Meatballs on top. Optionally drizzle Red Greek Sauce on top with Vegeta Rice.

Donair Meatballs Pin

Donair Meatballs

Homemade Halifax Style Donair Meatballs. Cooked on the Stove top and Served any way you'd like. With Donair Sauce, or Tzatziki Sauce & Red Greek Sauce.
Prep Time10 minutes
Cook Time10 minutes
freezing time30 minutes
Servings: 20 Meatballs


  • 1 Skillet with Lid
  • 1 Digital Scale
  • 1 Baking Sheet



  • Place the Ground meat into a bowl and add Halifax Donair Spice & Water. Mix well.
    Portion into 1 1/2 Tbl Meatballs and place them on a baking sheet to freeze for about 30 minutes.
  • Heat up a skillet over medium heat for 2 minutes or so and add the frozen Meatballs. Cover and cook undisturbed for 3 minutes.
  • After 3 minutes, shake the pan to dislodge any meatballs. If any of them are stuck, remove the lid and scrape them off with a spatula. Cover again and cook another 5 minutes while shaking the pan every 30 seconds or so.
  • After 8 minutes of total cook time, uncover and continue to cook moving the Meatballs around for good browning About another 2 minutes or so.


100 % Ground Beef can be used or half & half of Beef & Lamb or any ratio you prefer of Beef & Lamb. A 100 % ground Lamb can also be used for Lamb Donair Meatballs. 
Course: Lunch, Main Course, Snack
Cuisine: Canadian, Halifax Nova Scotia, Maritimer
Keywords: Beef Donair Meatballs, Beef Meatballs, Donair Meatballs, Halifax Donair Meatballs, Lamb Donair Meatballs, Lamb Meatballs, Meatballs
Author: JAH
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