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!
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.
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
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.
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
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.
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
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
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.
Sure, they just won’t taste quite as exciting or be as aromatic as with fresh oregano.
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.
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
Spicy Lamb Meatballs with Tzatziki
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.
Beck & Bulow
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!