Lamb Meatballs Recipe
Made with ground lamb, herbs, and spices, these meatballs are tender and full of flavor. They pair beautifully with a side of tzatziki sauce.
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Ingredients
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Meatballs
Tzatziki Sauce
Method
Meatballs
Prep aromatics and herbs
Peel and finely grate or mince 1/2 cup onion. Mince 2 garlic cloves. Finely chop 1/4 cup parsley and 2 tablespoons mint. Measure spices.
Place 1 cup breadcrumbs in a small bowl and pour 1/4 cup whole milk over them. Let sit 5 minutes until milk is absorbed and mixture is slightly soggy.
Combine meatball mixture
In a large bowl, add 1 lb ground lamb, the soaked breadcrumbs, 1 beaten egg, the grated onion, minced garlic, chopped parsley and mint, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes (if using), 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Mix gently with your hands or a spoon until just combined — avoid overworking to keep meatballs tender.
Form meatballs
Using slightly damp hands, portion mixture into meatballs about 1 to 1 1/4 inches (roughly 1.5 tablespoons each) to yield approximately 18–22 meatballs. Roll gently to form tight but not compact balls.
Cook meatballs
Heat 2 tablespoons olive oil in a large skillet over medium heat. When oil is shimmering, add meatballs in a single layer without crowding (cook in batches if necessary). Cook 3–4 minutes per side, turning to brown evenly, about 8–10 minutes total — internal temperature should reach 160°F (71°C). If meatballs brown too quickly, lower heat and cover for 2–3 minutes to cook through. Transfer cooked meatballs to a plate lined with paper towel and tent with foil to keep warm.
Finish
If desired, deglaze the skillet with a splash (1–2 tablespoons) of water or lemon juice and spoon over meatballs for extra moisture. Serve warm with lemon wedges.
Tzatziki Sauce
Prepare cucumber
Grate 1/2 cup peeled, seeded cucumber into a fine grate. Place grated cucumber in a clean kitchen towel or paper towel, squeeze firmly to remove excess water (this prevents a runny sauce).
Mix sauce
In a small bowl, combine 1 cup Greek yogurt, the squeezed grated cucumber, 1 minced garlic clove, 1 tablespoon chopped fresh dill, 1 teaspoon chopped fresh mint, 1 teaspoon extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Stir until smooth and taste; adjust salt or lemon as needed.
Chill
For best flavor, refrigerate tzatziki for at least 20–30 minutes to let the garlic and herbs meld. If making ahead, keep covered up to 2 days.