Juicy, Mediterranean-inspired lamb meatballs infused with fresh herbs and spices, paired with a creamy, refreshing tzatziki sauce—ideal as an appetizer or a satisfying main.
Why You’ll Love This Recipe
These meatballs are quick to prepare and burst with complex flavors—from savory lamb to mint and cumin—while the cool tzatziki balances them perfectly. A crowd-pleasing dish that feels both gourmet and homey, ready in around 30 minutes.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- ground lamb
- finely chopped red (or yellow) onion
- minced garlic
- chopped parsley and fresh mint (plus dill for sauce)
- panko breadcrumbs or regular breadcrumbs
- egg
- salt and freshly ground black pepper
- olive oil (for baking or pan‑frying)
- Greek yogurt
- cucumber (seeded, diced or grated)
- lemon juice
- optional: crumbled feta (in meatballs or sauce)
directions
- Preheat your oven’s broiler or set to bake at 400–425 °F. en.wikipedia.org+5whipandwander.com+5shekeepsalovelyhome.com+5rachlmansfield.comwhatsgabycooking.com
- In a medium bowl, mix ground lamb with onion, garlic, herbs, egg, breadcrumbs, salt, pepper (and optionally feta). usa.fage+2whatsgabycooking.com+2feelgoodfoodie.net+2
- Form into golf‑ball sized meatballs, arranging them about 2 inches apart on a lined baking sheet. en.wikipedia.org+15whatsgabycooking.com+15foodnetwork.com+15
- Broil: Cook under the broiler for 5–7 minutes, turning halfway, until browned and cooked through. Or bake at 425 °F for 8–10 minutes, then optionally broil to crisp.
- While meatballs cook, prepare tzatziki by combining yogurt, cucumber (well-drained), garlic, dill, mint, lemon juice, salt, and pepper. whipandwander.com+10whatsgabycooking.com+10usa.fage+10
- Serve meatballs hot with tzatziki for dipping or drizzling.
Servings and timing
- Servings: Makes about 12–16 meatballs, serving 4 people
- Prep time: ~20 minutes
- Cook time: ~5–15 minutes depending on method
- Total time: Approximately 25–30 minutes
Variations
- Herb and spice tweaks: Add cumin, coriander, or replace mint with dill or oregano. allrecipes.com+15feelgoodfoodie.net+15theguardian.com+15
- Feta-studded: Mix crumbled feta into the meat mixture for extra richness. allrecipes.com+2feelgoodfoodie.net+2halfbakedharvest.com+2
- Pan-fry option: Cook meatballs in a skillet with olive oil instead of baking, browning all sides.
- Grilled version: Shape into patties or sliders and grill—perfect for summer cook‑outs.
storage/reheating
- Fridge: Store meatballs in an airtight container for up to 4 days; tzatziki lasts about the same.
- Freezer: Freeze meatballs (but not tzatziki) for up to 3 months.
- Reheating: Warm meatballs in the oven or microwave; serve sauce cold or at room temperature.
FAQs
1. Can I substitute other meats for lamb?
Yes—ground beef, pork, chicken, turkey, or even bison work well.
2. How do I prevent watery tzatziki?
Drain grated cucumber by salting and squeezing out moisture (“disgorging”) before mixing. whipandwander.com+1foodnetwork.com+1
3. What internal temperature ensures cooked meatballs?
Aim for 160 °F (71 °C); or bake until no longer pink inside. theguardian.com+10feelgoodfoodie.net+10rachlmansfield.com+10
4. Can I bake instead of broil?
Yes—bake at 425 °F for 8–10 minutes, then broil briefly for color. whatsgabycooking.com+1allrecipes.com+1
5. Can I prepare ahead?
Absolutely—shape meatballs ahead and refrigerate; cook just before serving. Sauce can be made ahead too.
6. Is this gluten‑free?
Use gluten‑free breadcrumbs or omit them; meat binds well with egg and herbs.
7. How do I make tzatziki dairy‑free?
Use plant-based yogurt and cucumber—omit dill if desired.
8. Can I add other spices?
Yes—cumin, coriander, sweet paprika, or red pepper flakes can deepen the flavor. usa.fage+2whatsgabycooking.com+2en.wikipedia.org+2
9. What to serve alongside?
Greek salad, pita, roasted veggies, lemon rice, or orzo make excellent accompaniments. allrecipes.com
10. Can I grill these?
Yes—form into patties or thread on skewers (kebabs) and grill until cooked through.
Conclusion
Greek lamb meatballs with tzatziki are a vibrant, flavorful dish that’s elegant yet easy to make. Perfect as an appetizer, main course, or part of a Mediterranean spread. With variations to suit dietary needs and simple prep—this recipe deserves a spot in your rotation!
PrintGreek Lamb Meatballs with Tzatziki Sauce
Juicy lamb meatballs infused with fresh herbs and Mediterranean spices, served with creamy tzatziki sauce—ideal as a flavorful appetizer or satisfying main dish.
- Prep Time: 20 minutes
- Cook Time: 5–15 minutes
- Total Time: 25–30 minutes
- Yield: 4 servings (12–16 meatballs) 1x
- Category: Main Course
- Method: Broiled
- Cuisine: Greek
- Diet: Halal
Ingredients
- 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