Join me on a taste adventure today. My recipe for Lamb Meatballs with Tzatziki Sauce is so versatile you can use it for an appetizer, easy lunch, or hearty dinner. Now don’t let the lamb scare you away. The ground lamb does not have that strong lamb flavor that some people are not huge fans of. And the Greek yogurt Tzatziki sauce is such a bright hit of flavor! You are sure to enjoy this flavor treat!

This recipe calls for just one pound of ground lamb. It would make a small appetizer. If you want to make this for a family dinner for four, I would suggest you double the recipe. And if you have big eaters like mine or they like leftovers, you might even consider tripling it. I will let you judge that for yourself. For the video I used one pound and made it into an appetizer. Just like I would for lady’s night with friends.

TIPS FOR MOIST MEATBALLS

Now the meatball recipe is pretty straight forward. However, I have a tip for making your meatballs moist. Take an extra ten minutes and mix your “mix in’s”, as I like to call them, together before you mix them into your lamb. What that means is, mix your bread crumbs, egg, milk, cilantro, shallots, and spices together and let them rest for 10 minutes. This allows the bread crumbs to soak up the egg and milk. And doing this keeps the bread crumbs from removing all of the moisture from your meat. I like to use a cookie scoop to make my meatballs more uniform when I bake them. Fayomir makes a set of three similar to mine. I used the middle sized one in my video.

Soaked for 10 minutes! Adds so much moisture to your meatballs!

TIPS FOR SERVING

If you are serving your Lamb Meatballs with Tzatziki Sauce as an appetizer you can cut pita bread into triangles and serve just like the picture above. Or you can serve a bowl of your Tzatziki sauce in the center of your platter with your meatballs, cucumber spears, and pita triangles. Now for lunch or dinner we like to have our lamb meatballs in ½ a pita with lettuce, tomato, and our tzatziki sauce. This would be great served with my Food Prep Green Beans or Meatless Italian Pasta Salad.

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Lamb Meatballs with Taztziki Sauce

These moist meatballs are topped with a bright sauce with hints of lemon, mint, and garlic!

Course Appetizer, Main Course

Cuisine Greek

Prep Time 30

Cook Time 15

Total Time 45

Ingredients

1 cup plain Greek yogurt
1 clove garlic minced
2 tbsp mint minced
1 tbsp fresh lemon juice
1 tsp salt divided
1 lb ground lamb
¼ cup panko bread crumbs
1 egg
¼ cup milk
2 tbsp cilantro minced
¼ cup shallots minced
½ tsp cumin
¼ tsp allspice
½ tsp salt
Pita bread

Instructions

In a small bowl mix breadcrumbs, egg, milk, cilantro, shallots, cumin, allspice, & ½ tsp salt. Allow to rest for 10 minutes.
In a separate bowl, mix yogurt with garlic, mint, lemon juice, and ½ tsp salt. Cover and refrigerate until ready to serve.
Preheat oven to 350.
In a medium size bowl add ground lamb. Break up lamb with fork and add breadcrumb mixture. Mix together with fork. Once your breadcrumb mixture is fully incorporated into your lamb. Scoop lamb mixture onto a sheet tray using a small cookie scoop or spoon. I use a cookie scoop that measures 1 ½” across. It holds approximately 2 tablespoons of meat. I will link a similar one in the blog.
Bake meatballs for 15 minutes at 350 degrees. And remove them to a paper towel lined plate to rest