Meatballs With Whipped Feta & Tzatziki Recipe

Prepare aromatics

Finely chop the onion and mince the garlic. In a small skillet over medium heat, warm 1 tablespoon olive oil and sauté the chopped onion until translucent, about 4–5 minutes. Remove from heat and let cool to room temperature.

Mix meatball ingredients

In a large bowl combine the ground lamb, cooled sautéed onion, minced garlic, chopped parsley, chopped mint (if using), dried oregano, ground cumin, kosher salt, black pepper, beaten egg, and panko breadcrumbs. Gently mix with your hands or a spoon until just combined—avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into even pieces (about 1.25 tablespoons each) and roll into balls. This should yield roughly 20–24 small meatballs (adjust size if you prefer fewer larger ones). Place formed meatballs on a baking sheet.

Cook meatballs

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add meatballs in a single layer without crowding (work in batches). Cook, turning occasionally, until browned on all sides and cooked through (internal temperature 160°F/71°C for lamb), about 8–10 minutes depending on size. Transfer cooked meatballs to a paper towel–lined plate and keep warm. If desired, finish in a 350°F/175°C oven for 5–8 minutes to ensure even cooking when doing larger batches.

While the meatballs cook, make the whipped feta. Crumble the drained feta into a food processor. Add softened cream cheese, Greek yogurt, lemon juice, olive oil, and black pepper. Pulse until smooth and creamy, scraping down the sides as needed. Taste and adjust lemon or pepper. If mixture is too thick, add 1 teaspoon water or more yogurt to reach a spreadable consistency. Transfer to a small serving bowl and refrigerate until serving.

Prepare cucumber

Grate the peeled and seeded cucumber on the large holes of a box grater. Place grated cucumber in a fine-mesh sieve or clean kitchen towel and squeeze out excess moisture until mostly dry (this prevents watery tzatziki). Measure out 1/2 cup drained grated cucumber.

Mix tzatziki

In a bowl combine the drained grated cucumber, Greek yogurt, minced garlic, chopped dill, lemon juice, olive oil, kosher salt, and black pepper. Stir until smooth. Taste and adjust seasoning. Chill for at least 15 minutes to let flavors meld; tzatziki can be made up to 8 hours ahead and kept refrigerated.

Arrange warm meatballs on a platter. Add a dollop or smear of whipped feta on the plate and a spoonful of tzatziki alongside the meatballs. Drizzle a little extra virgin olive oil over the whipped feta and meatballs, sprinkle chopped parsley and a pinch of sumac or smoked paprika over the feta for color and brightness. Serve with lemon wedges on the side for squeezing over the meatballs.

Storage & Make-ahead

Leftover meatballs keep refrigerated in an airtight container for 3 days. Whipped feta and tzatziki will keep separately for 3–4 days refrigerated. Reheat meatballs gently in a 325°F/160°C oven until warmed through or in a skillet over medium-low heat with a splash of water to prevent drying.