Lamb Meatballs
These lamb meatballs are packed with flavor and can be served by themselves, on pasta or rice, or on a toasted roll to make a slider!
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Servings: 20 meatballs
Ingredients
For the Lamb Meatballs
- 1 lb ground lamb
- 1 lb ground pork
- 1 1/2 tablespoons kosher salt
- 1 1/2 tablespoon Greek Seasoning
- 3/4 cup panko breadcrumbs
For the Tzatziki Sauce
- 1/2 large cucumber peeled, grated
- 2 cups plain full-fat Greek yogurt
- 2 large garlic cloves finely minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1 tablespoon minced fresh dill
- 2 tablespoons fresh lemon juice
Instructions
Make the lamb meatballs
- Mix the pork, lamb, bread crumbs, salt, and Greek seasoning just to combine.
- Scoop meat into meatballs, roughly 1.5 inches in diameter.
- Roll slightly without over-working.
- Heat olive oil in a large pan over medium heat until shimmering.
- Brown the meatballs on all sides and cook roughly 10 minutes or until the internal temperature reaches 160F.
- Remove from pan saving the fat in the pan.
Make the tzatziki sauce
- Combine all the ingredients in a medium bowl.
- Chill in the fridge at least 30 minutes to meld the flavors.
- Serve with lamb meatballs.
Notes
- Substitute the ground pork for more ground lamb or ground beef.
- Don't have Greek seasoning? Mix together some garlic powder, onion powder, and oregano.
- Add in some fresh herbs like fresh mint for more flavor!
- For some spice, add in some red pepper flakes or some diced red onion.
- Use a cookie scoop or ice cream scoop to form meatballs and keep them all the same size (size of golf ball).
- Serve with rice or in pita pockets for a portable sandwich.
Nutrition
Serving: 2meatballs | Calories: 369kcal | Carbohydrates: 9g | Protein: 28g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Cholesterol: 93mg | Sodium: 878mg | Fiber: 1g | Sugar: 3g