Lamb Meatballs Recipe

Prepare aromatics

Finely grate the 1/4 cup red onion using the small holes of a box grater or microplane; squeeze out excess moisture in a paper towel. Finely mince 2 garlic cloves and chop the parsley and mint.

Mix meatball ingredients

In a large bowl combine 1 lb ground lamb, the grated onion, minced garlic, 1/4 cup chopped parsley, 2 tbsp chopped mint, 1/2 cup Panko, and the beaten egg. Add 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp ground cinnamon, 1/4 tsp red pepper flakes, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Mix gently with your hands until just combined — avoid overworking so meatballs stay tender.

Form meatballs

Portion the mixture into 18–20 uniform meatballs (about 1 to 1 1/4 inch diameter, roughly 1 tablespoon of mixture each). Roll lightly to form smooth balls and place on a lined sheet tray.

Cook

Heat a large skillet over medium heat and add 2 tbsp olive oil. When the oil shimmers, add meatballs in a single layer without crowding (work in batches if needed). Cook for 2–3 minutes per side, turning gently to brown evenly, about 8–10 minutes total until an instant-read thermometer registers 160°F (71°C) in the center. Transfer cooked meatballs to a paper towel–lined plate and keep warm.

If you prefer baking: preheat oven to 400°F (200°C). Place meatballs on a lightly oiled baking sheet and bake 12–15 minutes until 160°F (71°C).

Prepare cucumber

Seed and coarsely grate the cucumber. Place grated cucumber in a fine mesh sieve or clean towel, sprinkle with a pinch of salt, and squeeze out as much liquid as possible (about 5 minutes).

Combine

In a bowl combine 1 cup Greek yogurt, the drained grated cucumber (about 1/2 cup), 1 minced garlic clove, 1 tbsp chopped fresh dill, 1 tbsp lemon juice, 1 tsp olive oil, 1/4 tsp kosher salt and 1/8 tsp black pepper. Stir until smooth. Taste and adjust salt or lemon as needed. Refrigerate at least 15 minutes to let flavors meld.

Make brine

In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp granulated sugar, 1/2 tsp kosher salt and optional 1/2 tsp whole peppercorns. Heat just until sugar and salt dissolve; do not need to boil.

Pickle

Place thinly sliced red onion in a heatproof jar or bowl. Pour the warm brine over the onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (30 minutes yields bright tangy onions; overnight mellows them).

Prep and toast

Preheat oven to 400°F (200°C). Brush both sides of 8 baguette or country loaf slices with 2 tbsp olive oil or melted butter and sprinkle lightly with 1/4 tsp sea salt. Place on a baking sheet in a single layer and toast 6–8 minutes, flipping once halfway, until golden and crisp. Alternatively, grill or pan-toast until crisp.

Arrange toast points on a platter. Spoon a smear of tzatziki onto each toast point or place tzatziki in a small bowl for dipping. Top each toast point with 2–3 warm lamb meatballs. Scatter quick pickled onions over the meatballs, sprinkle extra chopped parsley, and serve with lemon wedges on the side for squeezing.

Serve immediately while meatballs and toast are warm. Leftover tzatziki keeps 3 days refrigerated; pickled onions keep up to 2 weeks refrigerated.