Lamb Meatball Recipe

Place thinly sliced red onion in a jar or bowl.

In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Warm gently just until sugar dissolves (do not need to boil).

Pour the hot pickling liquid over the onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best if made 1–2 hours ahead).

Grate the seeded cucumber and squeeze out excess moisture using a clean towel or paper towels until mostly dry.

In a bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Stir until smooth. Taste and adjust seasoning. Chill while preparing meatballs to allow flavors to meld.

Prepare mixture

In a large bowl combine ground lamb, finely minced onion, minced garlic, chopped parsley, chopped mint, breadcrumbs, beaten egg, lemon zest, ground cumin, ground coriander, salt, and black pepper. Gently mix with your hands or a spoon until ingredients are evenly distributed—avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into 16 equal pieces (about 1 tablespoon of mixture each) and roll into compact balls. Alternatively form 12 larger meatballs if preferred. Place formed meatballs on a tray and refrigerate 10–15 minutes to help them hold together.

Cook meatballs

Heat a large skillet over medium heat and add 2 tablespoons olive oil. When oil is hot, add meatballs in a single layer without overcrowding (cook in batches if needed). Cook meatballs, turning occasionally, until well browned on all sides and cooked through, about 8–10 minutes for medium-sized meatballs (internal temperature 160°F/71°C). If meatballs brown too quickly, reduce heat to medium-low and cover for a few minutes to finish cooking. Remove to a plate and keep warm.

Optional: For a crisper exterior, finish meatballs in a 400°F (205°C) oven for 5 minutes after browning.

In a small bowl or jar combine balsamic vinegar, Dijon mustard, honey, salt, and pepper. Whisk while slowly streaming in olive oil until emulsified. Taste and adjust seasoning.

Divide spring mix among 2–4 plates (serves 2 generous salads or 4 small plates).

Arrange warm lamb meatballs over the greens (8 meatballs per 2-serving plate or 4 per single serving).

Scatter crumbled feta, sliced cucumber (if using), and pickled red onions over the salads.

Drizzle tzatziki in dollops over the meatballs and greens, then finish with a light drizzle of balsamic dressing. Serve immediately.