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Savory Lamb Meat Balls with Tzatziki

Rich, cool tzatziki is a perfect companion to lamb meatballs.
Course Main Course
Cuisine Greek
Keyword ground beef, meatballs
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings


  • 1 lb. ground lamb grass fed if possible
  • ½ tsp. salt
  • ¼ tsp. ground cumin
  • ¼ tsp. oregano
  • 2 tsp. tapioca or other flour (optional)
  • 1 large cucumber
  • ½ cup full-fat Greek yogurt
  • ½ cup sour cream
  • 1 clove garlic
  • 1 tbsp. fresh lemon juice
  • ¼ cup loosely packed fresh mint leaves


  • Preheat oven to 350°.
  • Combine lamb, salt, cumin, oregano, and flour, if using. Blend thoroughly.
  • Form into meatballs. I prefer them smaller with this recipe, about two tablespoons each. Place on a rimmed baking sheet or pyrex pan.
  • Bake until the meatballs reach an internal temperature of 155°, about 20 minutes. Once out of the oven they should rise to a temperature of 160°, which is the recommended safe temperature for ground meat.
  • While the meatballs are cooking prepare that tzatziki. First, mince the garlic and put it in a medium bowl with the lemon juice. Then peel cucumber, remove the seeds, and finely dice it. Cut the fresh mint into strips, saving a leaf or two for garnish.
  • Add diced cucumber, mint, Greek yogurt, and sour cream to the lemon juice and garlic. Mix thoroughly, then season to taste with salt.
  • Serve meatballs with a generous helping of tzatziki on the side.


•If you have time, pressing the diced cucumber between sheets of paper towels will make for an even creamier tzatziki.
•The meatballs are lightly seasoned. Feel free to increase the cumin and oregano to your taste.
•While the flour is optional, I find that it does make the meatballs a bit juicier.