• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • Lovely Ideas
  • About
  • Privacy Policy
  • Contact
    • Facebook
    • Instagram
    • Pinterest
She Keeps a Lovely Home
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Lovely Ideas
  • About
  • Privacy Policy
  • Contact
×

Home » All Recipes & Inspiration » Spicy Lamb Meatballs with Tzatziki

Spicy Lamb Meatballs with Tzatziki

Published: Aug 10, 2021 by Genevieve Morrison · This post may contain affiliate links

Jump to Recipe Print Recipe

These spicy lamb meatballs include garden-fresh Greek flavors that shine all on their own, or when served with creamy, Tzatziki yogurt sauce! They can also be tossed in salads, popped in pita bread, or tossed in rice. But sometimes, I love them just as they are, all on their own. They also take less than 45 minutes to make!

About 15 meatballs in a bowl, sprinkled with fresh oregano, surrounded by wispy flowers on a lace tablecloth.
Contents hide
1 Why This Recipe is Special
2 Ingredient Notes
3 How To Make Spicy Lamb Meatballs – Step by Step
4 How to Make Tzatziki – Step by Step
5 Common Questions
6 A Few More Serving Suggestions

I served these at a lovely Mediterranean dinner party with a few friends and they were such a hit! I made Tuscan gnocchi as a main course with an endive and lemon asparagus side dish. I wanted a nice meat side dish to round it all out, and these were perfect!

I also made Tzatziki for dipping everything into – the endive, asparagus and meatballs too! It’s a cucumber-lemon-yogurt sauce that perfectly cuts the spiciness of the meatballs and adds even more garden-fresh flavor.

A bowl of tzatziki, drizzled with olive oil, on a lace table cloth beside vegetables.

Why This Recipe is Special

They take less than 45 minutes to make – This is a nice, quick recipe. And if you have a big pan, it will take even less time than I took since I did mine in 2 batches. 

They include fresh oregano – They really taste so exciting and bright with fresh oregano! They’re so much more aromatic and have more of an herbal zing than if you use dry oregano.

They’re a garlic lover’s dream – We’re going to really pack these pretty meatballs with sautéed garlic – considerably more than most Greek lamb meatball recipes. If you’re the kind of cook who always adds an extra clove or 2 (like me), you’re gonna love this one.

Ingredient Notes

10 ingredients on a table with labels describing what they are.
Ingredients for the Meatballs

oregano – This recipe calls for fresh oregano. It’s brighter and more aromatic than dry oregano.

ground lamb – You can use only ground lamb or mix with beef or pork.

red pepper flakes – This recipe calls for 1 tsp. of flakes, but this is only mild-medium spicy. Feel free to add a full 2 tbsp. to turn the heat up nicely.

red onion – You can also use white onion as well.

bread crumbs – I used panko breadcrumbs, but you can use standard breadcrumbs. Just don’t use “Italian” or flavored breadcrumbs, as they’re already seasoned. There’s more than enough flavor in these meatballs without extra seasoning.

6 labeled ingredients on a table.
Ingredients for the Tzatziki

Greek yogurt – Make sure to use only Greek yogurt.

Dill – You can either use just dill or a mix of dill and mint.

Cucumber – You’ll only require half a cucumber for this recipe.

How To Make Spicy Lamb Meatballs – Step by Step

A collage of 4 images showing how to prepare ingredients for spicy lamb meatballs.

1. Finely chop 1½ tsp. fresh oregano.

2. Finely dice ¼ cup red onion.

3. Finely mince 2 tbsp. garlic.

4. Add 1-2 tsp. olive oil to a sauté pan and sauté garlic for 2-4 minutes until perfectly brown.

A collage of 4 images showing how to make spicy lamb meatballs.

5. In a large mixing bowl add 1 pound ground lamb, oregano, onion, garlic, ¼ cup panko breadcrumbs, 1 egg, ½ tsp. onion powder, ½ tsp. sea salt, a nice sprinkle of fresh pepper and 1 tsp. red pepper flakes (add 2 tsp. if you want to make them more spicy). Mix thoroughly with hands.

6. Roll each ball into a rounded tablespoon size.

7. Add 1 tbsp. olive oil to the sauté pan and add meatballs, making sure to dip them in oil before moving them about an inch apart. Over MEDIUM heat, allow them to sauté for 2-3 minutes, flip them over and sauté for 2 more minutes. Flip to an uncooked side and allow them to sit for 1 minute, flip, then 1 more minute. They should be cooked through by now, but to be sure, you can use a meat thermometer to check that they’re 145-150 F. (62-65 C.) in the center.

If you have a large pan, you can sauté all of them at once, but if you have a smaller pan, I would suggest doing 2 batches so you can leave about an inch between them. 

8. Remove and serve. See below for serving suggestions.

How to Make Tzatziki – Step by Step

A collage of 4 numbered images showing how to make tzatziki.

1. Grate ½ cucumber (about ½ cup) using the large holes of a cheese grater. You don’t have to peel it first. Use cheesecloth (or a nut bag, like I used) to squeeze out as much cucumber juice as you can and set aside.

2. Pull 1 tbsp. dill fronds from stems.

3. Very finely mince 1 garlic clove.

4. Add minced garlic, dill fronds, squeezed cucumber shreds, ½ cup Greek yogurt, 1 tbsp. olive oil, 1 tsp. lemon juice and ¼ tsp. sea salt to a mixing bowl. Give it a nice stir until thoroughly mixed.

Common Questions

1. How do I reheat them?

Bake them at 400 F. (204 C.) for 10 minutes.

2. How long will they keep?

Serve meatballs within 3-5 days or freeze for up to 6 months, thaw and reheat as directed above.

3. Can I use dry oregano instead of fresh?

Sure, they just won’t taste quite as exciting or be as aromatic as with fresh oregano.

4. Just how spicy are these spicy lamb meatballs?

They’re only mild-medium spicy. If you want to make them medium-spicy, add 2 tsp. red pepper flakes. If you REALLY want to turn up the heat, you can also add ¼ tsp. cayenne pepper on top of that.

5. How do I bake meatballs instead of pan-frying?

Simply place meatballs on a cooking-sprayed, foil-lined baking sheet and bake at 400 F. (204 C.) for 20 minutes.

A Few More Serving Suggestions

  • By themselves as a side-dish
  • Cold and on top of Greek salad
  • Tossed into lemon turmeric pearl couscous
  • In a pita with feta, olives, lettuce, cucumber and hummus
  • On top of lemon rice pilaf
About 15 meatballs in a bowl (close shot), sprinkled with fresh oregano, surrounded by wispy flowers.

A Few Recipes to Pair with These Meatballs

  • Tuscan Gnocchi with Spinach and Cherry Tomatoes
  • Bruschetta with Burrata, Seared Tomatoes & Roasted Garlic
  • The Pesto Scallop Amuse Bouche
  • Crispy, Baked Cauliflower Cakes

For more inspiration, subscribe to my newsletter, follow me on Instagram, on Pinterest, tiktok and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A book cover with a title that says “Elegant Appetizers,” beside a title that says “Don’t forget your free ebook! Subscribe.”
About 15 meatballs in a bowl, sprinkled with fresh oregano.

Spicy Lamb Meatballs with Tzatziki

These spicy lamb meatballs include garden-fresh Greek flavors that shine all on their own, or when served with creamy, Tzatziki yogurt sauce!
5 from 6 votes
Print Pin Rate
Course: Side Dish
Cuisine: Greek
Prep Time: 30 minutes
Cook Time: 14 minutes
Total Time: 44 minutes
Servings: 15 meatballs
Calories: 113kcal
Author: Genevieve Morrison

Equipment

  • sharp knife and cutting board
  • sauté pan
  • spatula
  • large mixing bowl
  • mixing spoon
  • cheese grater
  • cheesecloth or nutbag

Ingredients

For the Meatballs

  • 1 pound ground lamb
  • 1½ tsp. fresh oregano finely chopped
  • ¼ cup red onion finely diced
  • 2 tbsp. garlic finely minced
  • 1½ tbsp. olive oil
  • 1 egg
  • ¼ cup panko breadcrumbs
  • 1 tsp. red pepper flakes
  • ½ tsp. onion powder
  • ½ tsp. sea salt
  • fresh pepper a nice sprinkle

For the Tzatziki

  • ½ cucumber grated – about ½ cup
  • 1 tbsp. fresh dill fronds
  • 1 garlic clove finely minced
  • ½ cup Greek yogurt
  • 1 tbsp. olive oil
  • 1 tsp. fresh lemon juice
  • ¼ tsp. sea salt

Instructions

To Make the Meatballs

  • Finely chop 1½ tsp. fresh oregano, finely dice ¼ cup red onion and finely mince 2 tbsp. garlic.
  • Add 1-2 tsp. olive oil to a sauté pan and sauté garlic for 2-4 minutes until perfectly brown.
  • In a large mixing bowl add 1 pound ground lamb, oregano, onion, garlic, 1 egg, ¼ cup panko breadcrumbs, ½ tsp. onion powder, ½ tsp. sea salt, a nice sprinkle of fresh pepper and 1 tsp. red pepper flakes (add 2 tsp. if you want to make them more spicy). Mix thoroughly with hands. Roll each ball into a rounded tablespoon size.
  • Add 1 tbsp. olive oil to the sauté pan and add meatballs, making sure to dip them in oil before moving them about an inch apart. Over MEDIUM heat, allow them to sauté for 2-3 minutes, flip them over and sauté for 2 more minutes. Flip to an uncooked side and allow them to sit for 1 minute, flip, then 1 more minute. They should be cooked through by now, but to be sure, you can use a meat thermometer to check that they're 145-150 F. (62-65 C.) in the center. Remove and serve.

To Make Tzatziki

  • Grate ½ cucumber (about ½ cup) using the large holes of a cheese grater. You don’t have to peel it first. Use cheesecloth (or a nut bag) to squeeze out as much cucumber juice as you can and set aside.
  • Pull 1 tbsp. dill fronds from stems and very finely mince 1 garlic clove.
  • Add minced garlic, dill fronds, squeezed cucumber shreds, ½ cup Greek yogurt, 1 tbsp. olive oil, 1 tsp. lemon juice and ¼ tsp. sea salt to a mixing bowl. Give it a nice stir until thoroughly mixed. Drizzle a little more olive oil on top and serve.

Notes

This recipe is mild-medium spicy. To make them spicer, add 2 tsp. red pepper flakes instead of 1.
If you have a large pan, you can cook all of them at once, but if you have a smaller pan, I would suggest doing 2 batches so you can leave about an inch between them. 
To reheat, bake them at 400 F. (204 C.) for 10 minutes.
Serve meatballs within 3-5 days or freeze for up to 6 months, thaw and reheat as directed above.
Refrigerated tzatziki will last about 4 days before it starts to go sour.
See post for detailed instructions with photos of the process.
 
Nutrition information is an estimate.

Nutrition

Serving: 1meatball | Calories: 113kcal | Carbohydrates: 2g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 99mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
« Tuscan Gnocchi with Spinach and Cherry Tomatoes
Tzatziki with Lemon Asparagus and Endive »
  • Facebook
  • Twitter

Reader Interactions

Comments

  1. Beck & Bulow

    December 02, 2021 at 12:13 pm

    I would eat the onion-spinach-herb-garlic reduction(?) by itself honestly. The smell in the pan. It’s perfect. I gobbled up a 2-lb batch of these delicious meat bombs alone within 48 hours. I’m obsessed! Thank you!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Privacy Policy

Primary Sidebar

Hello there!

Hello there!

My name is Genevieve, and I'm just trying to be a little fancier today than I was yesterday. Sharing recipes for the creative host or hostess that are simple, elegant and colorful too!

Get Your Free e-book!

The cover of a cookbook that says "Elegant Appetizers” with deviled eggs on a marble background with flowers in the corners.

Spring Recipes

A sliced piece of chicken with Herbs de Provence and white wine mushroom sauce on a plate with salad and potatoes.

Herbed Chicken with Mushroom Sauce

1 glass of white chocolate mousse with raspberry compote swirls on a black table with a few roses and spoons at their base.

White Chocolate Cheesecake Mousse with Raspberry Compote

3 deviled eggs on a marble table with pink filling and garnished with baby's breath and sprouts.

Pink Deviled Eggs

A whisky cocktail on a black table, surrounded by pink roses, garnished with a prosciutto rose and olive.

5 Pretty Rose Garnishes for Cocktails, Appetizers & Entrees

2 scones on a plate beside shamrock-shaped butter and a knife.

St. Patrick’s Day Scones

A bowl of yogurt and cherries on a table beside a cherry blossom.

Greek Yogurt with Cherry Spoon Sweets

Featured In

A list of 7 logos.

My Web Stories

A title that says "Beautiful Spring Canapés" over an image of appetizers.

Footer

  • Facebook
  • Instagram
  • Pinterest

Footer

↑ back to top

About

  • About Me
  • Privacy Policy

Newsletter

  • Sign Up! for my newsletter

Contact

  • Email Me!

Copyright © 2020 She Keeps a Lovely Home