Description
Juicy lamb meatballs infused with fresh herbs and Mediterranean spices, served with creamy tzatziki sauce—ideal as a flavorful appetizer or satisfying main dish.
Ingredients
Units
Scale
- 1 lb ground lamb
- 1/4 cup finely chopped red or yellow onion
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint
- 1/4 cup breadcrumbs (panko or regular)
- 1 egg
- Salt and freshly ground black pepper to taste
- Olive oil (for baking or pan-frying)
- Optional: 1/4 cup crumbled feta
- 1 cup Greek yogurt
- 1/2 cucumber, seeded and grated or diced
- 1 tbsp lemon juice
- 1 clove garlic, minced (for sauce)
- 1 tbsp chopped fresh dill
- Optional: additional mint or parsley for tzatziki
Instructions
- Preheat oven to 400–425°F or set broiler to high.
- In a bowl, combine ground lamb, onion, garlic, parsley, mint, egg, breadcrumbs, salt, pepper, and optional feta.
- Form mixture into golf ball-sized meatballs and place 2 inches apart on a lined baking sheet.
- Broil for 5–7 minutes, turning halfway, until browned and cooked through. Alternatively, bake for 8–10 minutes, then broil briefly for a crisp finish.
- While meatballs cook, make tzatziki: combine Greek yogurt, well-drained cucumber, garlic, dill, mint, lemon juice, salt, and pepper in a bowl. Mix well.
- Serve meatballs hot with tzatziki sauce for dipping or drizzling.
Notes
- To prevent watery tzatziki, salt and squeeze moisture from grated cucumber before mixing.
- Meatballs can be pan-fried or grilled instead of baked or broiled.
- Use gluten-free breadcrumbs or omit entirely for a gluten-free version.
- Tzatziki can be made dairy-free using plant-based yogurt.
- Freeze cooked meatballs for up to 3 months; tzatziki is best made fresh.
Nutrition
- Serving Size: 3–4 meatballs with 2 tbsp tzatziki
- Calories: 310
- Sugar: 2g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 80mg