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Juicy Mediterranean Lamb Meatballs Recipe with Easy Creamy Tzatziki Dip

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These juicy Mediterranean lamb meatballs paired with creamy tzatziki offer a flavorful and easy-to-make dish perfect for any occasion. The combination of tender spiced meatballs and cool, tangy dip creates a satisfying and memorable meal.

Ingredients

Scale
  • 1 pound ground lamb (450 grams)
  • ½ cup breadcrumbs (50 grams), plain or lightly toasted
  • 2 large garlic cloves, minced
  • ¼ cup fresh parsley, finely chopped (15 grams)
  • 2 tablespoons fresh mint, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 large egg
  • 2 tablespoons olive oil (for cooking)
  • 1 cup Greek yogurt (240 ml), full-fat preferred
  • ½ cup cucumber, grated and drained (60 grams)
  • 1 small garlic clove, minced
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil (for tzatziki)
  • Salt and pepper to taste

Instructions

  1. Grate half a cucumber using a box grater. Place the grated cucumber in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as possible. Set aside.
  2. In a medium bowl, combine ground lamb, breadcrumbs, minced garlic cloves, parsley, mint, ground cumin, ground coriander, ground cinnamon, salt, black pepper, and egg. Gently mix with hands or a wooden spoon until just combined to avoid toughness.
  3. Shape the mixture into golf ball-sized meatballs, about 1 ½ inches (4 cm) in diameter, yielding roughly 16 meatballs. Place them on a plate or tray.
  4. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium heat. Add meatballs in batches, browning on all sides (about 2 minutes per side). Avoid overcrowding the pan.
  5. Transfer the skillet with browned meatballs to a preheated oven at 400°F (200°C) and bake for 10-12 minutes until cooked through. If no ovenproof skillet, transfer meatballs to a baking sheet and bake.
  6. While meatballs bake, mix Greek yogurt, drained grated cucumber, minced garlic clove, chopped dill, lemon juice, olive oil, salt, and pepper in a small bowl until smooth. Refrigerate until ready to serve.
  7. Remove meatballs from oven and let rest a few minutes. Serve warm with a generous dollop of creamy tzatziki on the side or drizzled over the top.

Notes

Do not overmix the lamb mixture to keep meatballs tender. Thoroughly drain grated cucumber to prevent watery tzatziki. Browning meatballs before baking locks in moisture and flavor. Use fresh herbs for best flavor. Check doneness with a food thermometer (160°F / 71°C). For gluten-free, substitute breadcrumbs with almond flour or gluten-free breadcrumbs. Tzatziki does not freeze well; freeze meatballs separately.

Nutrition

Keywords: lamb meatballs, Mediterranean recipe, tzatziki dip, easy dinner, healthy meatballs, Greek yogurt dip, quick meatballs

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