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Greek Lamb Meatballs

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These 2 bite Greek lamb meatballs are packed full of feta cheese, spices and served with a homemade tzatziki sauce. They are a perfect appetizer or dinner! 

I have been sitting here for 45 minutes attempting to figure out some story to write along with these meatballs. This the part of blogging that I sometimes hate. The need to come up with a story to go along with the food. Sometimes it just cannot be done. I guess I could tell you about my day…would that work?

Isn’t my life glamorous? What did you do this weekend?

Now, about these meatballs. They are made with ground lamb and packed full of fresh crumbled feta, cumin, allspice, cinnamon and served with a homemade tzatziki sauce. They are the perfect party appetizer or simple dinner option when served with a salad.

Greek Lamb Meatballs

These 2 bite Greek lamb meatballs are packed full of feta cheese, spices and served with a homemade tzatziki sauce. They are a perfect appetizer or dinner!

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes plus rest time

Ingredients:

For meatballs:

  • 1 pound ground lamb
  • 1/3 cup crumbled feta cheese
  • 1/4 cup minced shallots
  • 3 tablespoons semolina
  • 3 tablespoons minced parsley
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten

For tzatziki sauce:

  • 1 cup shredded cucumber
  • 2 teaspoon kosher salt
  • 1 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons minced fresh dill
  • 2 tablespoons minced fresh mint

Slightly adapted from Nigella Lawson

Directions:

For meatballs:
In a large bowl add ground lamb, crumbled feta cheese, minced shallots, semolina, minced parsley, cumin, allspice, cinnamon, salt and beaten egg.

Using your hands work together the mixture until it's completely combined. Cover and let sit in the refrigerator for at least an hour.

After an hour preheat your oven to 350 degrees and prepare a rimmed baking sheet with a silpat liner or parchment paper.

Roll lamb mixture into 1-1/2 inch sized balls and lay onto prepared baking sheet.

Bake for about 20 minutes until the meatballs are slightly crispy on the outside and no longer pink in the inside.

Serve with tzatziki sauce.

For tzatziki sauce:
Add shredded cucumber to a colander, sprinkle with salt and toss to coat evenly.

Let the cucumber sit (I leave my colander in the sink) for about 30 minutes to help draw some the water out of the cucumber. I like to press the cucumber agains the colander just to get as much water out as possible.

In a medium sized mixing bowl add salted cucumber, Greek yogurt, grated garlic, lemon juice, minced dill and minced mint. Stir together to combine. Keep cold until ready to use.