Lamb Meatballs with Tzatziki and Bright Mediterranean Flavors
Add Preferred SourceI love Mediterranean food, and these Lamb Meatballs with Tzatziki cure my cravings for fresh and flavorful eats. The meatballs are easy to make, and that tzatziki sauce is so good, I could eat it by the spoonful.
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I usually make a double batch of these lamb meatballs because we gobble them up. You can serve them as an appetizer, tuck them into pita bread, or turn them into an easy dinner bowl with rice and veggies.
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Buy Now!Pan-frying meatballs makes such a mess, and they always end up unevenly brown and lopsided. I generally cook my meatballs in the oven. Back in the day, when I was cheffing, we’d cook them in a deep fryer. That’s the best way, really, but the oven works pretty well, too. Just line your rimmed baking sheet with parchment, and cleanup is a breeze.
Ingredients
Lamb Meatballs
- Ground lamb – Look for lean ground beef. It can be pricy, so grab it on sale and freeze it if you see it on sale.
- Breadcrumbs – Use unflavored bread crumbs. You could also use Panko.
- Milk – Whole milk works best. The bread needs to soak up the liquid.
- Grated onion – Grating releases moisture and helps the onion melt into the meatballs. Finely diced onion works, but won’t disappear the same way.
- Garlic – Fresh garlic only. Jarlic garlic won’t give the same punchy flavor and can turn bitter.
- Ground cumin – Adds warm, earthy depth that pairs beautifully with lamb.
- Ground coriander – Bright and slightly citrusy, this balances the richness of the meat.
- Kosher salt
- Freshly cracked black pepper
- Large egg – You could use an extra large egg; these meatballs aren’t fussy.
- Lemon zest – Zest before juicing for easier prep.
- Crumbled feta cheese, optional – I’ve been known to keep a bag of pre-crumbled feta in the fridge. Any kind will work, pre-crumbled, in a block or whatever. You can use goat or cow’s milk feta. Whatever floats your boat.
Fresh dill – Fresh dill only. Dried dill tastes completely different. - Fresh parsley – Fresh parsley only. Dried parsley won’t add the same bright flavor.
Tzatziki Sauce
- Greek yogurt – Full-fat Greek yogurt works best. Low-fat or non-fat will be watery and thin.
- English cucumber, grated – English cucumbers have fewer seeds and thinner skin, which keeps tzatziki thick and smooth.
- Garlic
- Olive oil – Regular olive oil or extra virgin both work.
- Honey – Balances the tang from the yogurt.
- Lemon zest – Adds brightness. Zest before juicing.
- Kosher salt
- Fresh dill or parsley – Fresh herbs only. Dried won’t give the same bright finish.
How To Make Lamb Meatballs with Tzatziki
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating the oven to 425°F. Line a rimmed baking sheet with parchment paper so the meatballs don’t stick and cleanup stays easy.
Add the milk and breadcrumbs to a small bowl and let them soak for about 5 minutes. This quick step creates a panade, which keeps the meatballs tender instead of dense.
Add the ground lamb to a large mixing bowl. Stir in the grated onion, soaked breadcrumbs, garlic, cumin, coriander, kosher salt, black pepper, egg, lemon zest, feta cheese if using, and the fresh herbs. Use clean hands or a sturdy silicone spatula to mix everything together just until combined gently. Do not overmix or the meatballs will be tough.
Use a large cookie scoop to portion the mixture into even mounds, about 1½ to 2 tablespoons each. Lightly oil your hands, then roll each portion into a smooth ball. The cookie scoop keeps every meatball the same size so they bake evenly.
Arrange the meatballs on the prepared baking sheet, leaving about 1 inch of space between each one. Bake for 10 to 12 minutes, until lightly browned and the internal temperature reaches 160°F.
If you want extra color, switch the oven to broil and broil the meatballs for 1 to 2 minutes, watching closely so they don’t burn.
While the meatballs bake, make the tzatziki. Grate the cucumber and squeeze out as much liquid as possible using a clean kitchen towel or paper towels. Add the cucumber to a bowl with the Greek yogurt, garlic, olive oil, honey, lemon zest if using, kosher salt, and chopped herbs. Stir until smooth and well combined.
Serve the lamb meatballs warm with the tzatziki on the side or drizzled over the top. Finish with extra feta and fresh herbs if desired.
Chef Jenn’s Recipe Notes
- It’s true what they say about overworking meatball mix; the more you mix it, the harder you pack the meatballs, the tougher and drier they’ll be.
- You can pan-fry the meatballs if you like, but they’ll get quite brown before they cook in the middle. I much prefer the gentle heat of the oven.
- You can totally buy pre-made tzatziki. This recipe will taste better, but I won’t judge you.
Serving Suggestions
Serve Lamb Meatballs with Tzatziki alongside warm pita, a Creamy Radish Salad, a Veggie Salad with Feta, or Broiled Vegetables. They’re also excellent tucked into wraps, added to grain bowls, or served as a party appetizer with extra sauce for dipping.
Storage
Store leftover lamb meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F or in a skillet until warmed through. Tzatziki should be stored separately and kept for up to 3 days in the refrigerator.
Lamb Meatballs with Tzatziki and Bright Mediterranean Flavors
Ingredients
For the Lamb Meatballs
- 1 pound ground lamb
- ¼ cup breadcrumbs
- ¼ cup milk
- ¼ cup grated onion
- 2 garlic cloves minced
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 large egg
- 2 teaspoons lemon zest
- ⅓ cup crumbled feta optional
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped
For the Tzatziki
- 1 cup Greek yogurt
- ½ English cucumber grated and squeezed dry
- 1 garlic clove grated
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1 teaspoon lemon zest optional
- ¼ teaspoon kosher salt
- 1 tablespoon chopped fresh herbs
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a small bowl, combine the milk and breadcrumbs, then let sit for 5 minutes to allow the bread to absorb the milk.
- Add the lamb, grated onion, soaked breadcrumbs, garlic, spices, egg, lemon zest, feta, and herbs to a bowl and mix gently until combined.
- Portion the mixture into 1½ to 2 tablespoons using a cookie scoop and lightly coat your hands with oil, then roll into balls.
- Arrange the meatballs 1 inch apart on the baking sheet and bake for 10 to 12 minutes, until cooked and the internal temperature reaches 160°F or 71°C.
- Broil for 1 to 2 minutes if desired for extra color.
- Squeeze out the excess moisture from the grated cucumber. Then, mix it with yogurt, garlic, lemon juice, olive oil, salt, and herbs.
- Serve the meatballs warm with tzatziki, garnished with extra feta, herbs, and any optional add-ins.
Video
Notes
Chef Jenn’s Recipe Notes
- It’s true what they say about overworking meatball mix; the more you mix it, the harder you pack the meatballs, the tougher and drier they’ll be.
- You can pan-fry the meatballs if you like, but they’ll get quite brown before they cook in the middle. I much prefer the gentle heat of the oven.
- You can totally buy pre-made tzatziki. This recipe will taste better, but I won’t judge you.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
