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Greek Lamb Meatballs with Tzatziki Sauce

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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

  1. Preheat oven to 400–425°F or set broiler to high.
  2. In a bowl, combine ground lamb, onion, garlic, parsley, mint, egg, breadcrumbs, salt, pepper, and optional feta.
  3. Form mixture into golf ball-sized meatballs and place 2 inches apart on a lined baking sheet.
  4. 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.
  5. While meatballs cook, make tzatziki: combine Greek yogurt, well-drained cucumber, garlic, dill, mint, lemon juice, salt, and pepper in a bowl. Mix well.
  6. 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

Find it online: https://tastyera.com/greek-lamb-meatballs-with-tzatziki-sauce/