Spiced Lamb Meatballs with Tzatziki that are easy to make and loaded with flavor. Serve over salad, rice or even as a delicious sandwich.
I think I have reached that stage of parenting where you look forward to school being in session. Or that we might have made a mistake this summer by not signing our older guy up for some camps or structured activities.
Really, he is just starting to get stir-crazy and I think he is over this whole packing, sorting and cleaning routine and wants to fast-forward to being settled in the new house. Can’t say I am not right there with him.
The upside is that the boys get to play together every single day and it’s freaking adorable and everything. And, our older guy is becoming quite the little caretaker and taking on more and more responsibility for his little brother.
And, we are moving into Phase 2 of the move – which is actually moving into the new house. It feels like we have been packing for months but we lived in this house for over 5 years and with two kids and a big dog – have just accumulated way too much stuff that needs to be sorted!
Next week, when Phase 3 – unpacking – is in full force, I am going to be grateful that I have a bunch of these Spiced Lamb Meatballs in the freezer. They reheat great and are perfect over a Greek salad or with a side of rice (my husband’s preference).
If you can tolerate dairy, the Tzatziki sauce really brings all the flavors together. I use this recipe from my friend Kalyn’s site.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 pound ground lamb
- 1 egg, beaten
- 1/2 medium yellow onion, grated
- 2 cloves garlic, grated
- 1" piece ginger root, peeled and grated
- 1/2 cup finely chopped cilantro
- 1 1/4 teaspoons kosher salt
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 to 2 T extra virgin olive oil
- 1/2 cup Tzatziki Sauce
- Greek Salad
- Cooked Rice and Greens
- As a Sandwich
- Combine all ingredients except for olive oil and Tzatziki sauce in a mixing bowl and mix until well incorporated. Take care not to overwork the meat or it will become tough.
- Form 10 to 12 evenly sized meatballs - about the size of a golf-ball.
- Place a large frying pan over medium heat and add oil. Once oil is hot, gently add the meatballs. You may need to cook them in two batches depending on the size of your pan - just be sure not to crowd the pan if you want crispy edges (which you do!).
- Pan fry for 8 minutes, flip and cook for another 8 minutes. Flip once last time and cook for an additional 4 minutes.
- Remove, allow to cool for 5 minutes, serve and Enjoy!
- Cool completely, freeze on a baking sheet. Once frozen, transfer to a freezer bag or other air-tight freezer storage vessel.