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.
Did you make this recipe? Please give it a star rating below!
Spiced Lamb Meatballs with Tzatziki that are easy to make and loaded with flavor. Serve over salad, rice or even as a delicious sandwich.
- 1 pound ground lamb
- 1 egg beaten
- 1/2 medium yellow onion grated
- 2 cloves garlic grated
- 1 inch 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 tablespoons extra virgin olive oil
- 1/2 cup Tzatziki Sauce
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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.
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Form 10 to 12 evenly sized meatballs - about the size of a golf-ball.
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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!).
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Pan fry for 8 minutes, flip and cook for another 8 minutes. Flip once last time and cook for an additional 4 minutes.
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Remove, allow to cool for 5 minutes, serve and Enjoy!
Options For Serving:
- Greek Salad
- Cooked Rice and Greens
- As a sandwich
Freezing Tip:
Cool completely, freeze on a baking sheet. Once frozen, transfer to a freezer bag or other air-tight freezer storage vessel.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
This is a very good recipe. The Garam masala really nice in this. They are spicy – if you’re a cottonmouth you might back off the cayenne but I think the proportions are well balanced. Thanks for developing and sharing this.
You’re welcome Pete! So glad you liked it and thanks for taking the time to let me know!
I’ve now made these lamb meatballs twice and they are amazing! I served them in mini naan wraps with the tzatziki sauce, sliced Persian cukes and a few sprigs of the cilantro. Absolutely delicious!
Thanks so much Julie! I also love to add cucumber. The mini naan wraps sound amazing!
No more WW points for your recipes? We’re dying for you to go back to creating low points stuff. Paleo did not work for us at all.
Hi Scott! No, they are coming back. I have a huge backlog since they switched to Smart Points and my assistant who was responsible for figuring out all of the Points moved on.
Whew, that’s good. Looks like your site has exploded! Glad to see how popular you have become. Rock on!
Thank you so much Scott! It is on my list and high priority because I know so many of my readers need the points! Sorry about the inconvenience.
I made the lamb meat balls last night and served with a cucumber salad dressed with sour cream and dill. They were very good!
Sounds amazing Judith! Glad you liked it 🙂
Tried both the meatballs and tzatziki.. Meatballs didn’t crisp up as much as I would have liked. However everything tasted great. Thinking about remaking and finishing the meatballs in the oven after browning. Rave reviews from the other half.
Hey Brenda! If you decide to go with the pan frying method next time, make sure the meatballs have a good amount of space around each one. Usually, it is due to pan-crowding, too low heat or not enough oil that you won’t get crispy edges 🙂
Moving stinks, doesn’t it? But it’ll be fun to get settled into the new house. We always throw out tons of stuff every time we move. Always seems to accumulate again. Grrrrr! Anyway, great recipe — would love to have some of these in the freezer right now. Thanks!
I am with you on the purging / throwing out part John! I love that 🙂
I love lamb and don’t cook it nearly often enough. The meatballs sound like a total wow to me; thanks for the shout-out for my Tzatziki Sauce recipe!
Thanks Kalyn! Your Tzatziki is so yummy. I could slather it on everything 🙂