Go Back
–+ servings
Save and Subscribe Form

Save this recipe and we'll send it right to your email inbox. Plus we'll send you other great recipes every week!

A white square plate of lamb meatballs toped with onion and fresh dill sits beside a small plate of tzatziki.

Lamb Meatballs with Tzatziki and Bright Mediterranean Flavors

Chef Jenn
Lamb Meatballs with Tzatziki are juicy, flavorful, and perfectly balanced with a cool, creamy sauce. Easy to bake and packed with Mediterranean flavor, they’re great for weeknights, entertaining, or meal prep.
No ratings yet
Print Recipe [btn-google-source] Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Dish
Cuisine Mediterranean
Servings 4 servings
Calories 472 kcal

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

Serving: 4meatballs With TzatzikiCalories: 472kcalCarbohydrates: 13gProtein: 28gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.003gCholesterol: 99mgSodium: 722mgPotassium: 465mgFiber: 1gSugar: 5gVitamin A: 225IUVitamin C: 6mgCalcium: 188mgIron: 3mg

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.

Keyword Lamb Meatballs With Tzatziki, meatballs, Tzatziki sauce
Tried this recipe?Let us know how it was!