Greek Lamb Meatballs with Tzaziki

I've got to say, I've never been a huge fan of meatloaf, but I LOVE meatballs. (I'll pause here for you to make a juvenile joke at which I would most certainly roll my eyes but also laugh.) I love how adaptable they are to whatever flavor profile you're looking for, how you can make them with any type of ground meat, how they can be the centerpiece of a whole meal or one of many key elements, how the very process of making them encourages a certain level of zen, and, perhaps most of all, how they can be made in advance. (I'm all about the advance prep around here if you haven't noticed.)

Here, I've used ground lamb and my Greek Island Spice Blend to make some delightful meatballs, which I've served on a big platter along with a tangy tzaziki (a Greek yogurt and cucumber dip/sauce/bowl of magic), as well as some hummus, flatbread, olives, tomatoes, cucumbers and feta. It is, all in all, a delightful finger food meal. If you don't like lamb or can't find any, you can just as easily substitute ground beef, pork, chicken or turkey.

Greek Lamb Meatballs with Tzaziki

Serves 4


For the Meatballs:

  • 1/2 cup panko bread crumbs

  • 1/2 cup milk

  • 1 egg, lightly beaten

  • 1 pound ground lamb (or beef or chicken or turkey or... you get it)

  • 1 medium yellow onion, grated