Herb And Kalamata Lamb Meatballs With Tzatziki
Mediterranean-inspired lamb meatballs folded with fresh parsley, mint, and sun-kissed authentic Pearls Specialties Greek Kalamata Olives. Served alongside a cool and creamy, yogurt/cucumber tzatziki dip.
Disclosure: This post is a sponsored post on behalf of Pearls. As always, all opinions are my own.
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These homemade baked lamb meatballs are made with ease, they are baked instead of fried, just roll them up, place them onto a baking sheet, and then straight into the oven. No need to babysit them in a skillet near the stove. They can easily be made gluten-free by using gluten-free bread crumbs and dairy-free by using a nut based milk. Double the batch to save on time for another dinner by freezing half of it. These lamb meatballs are so good on their own with a lot big flavor, but I can’t think of another spread, dip, or sauce to pair them with then with a creamy tzatziki dip.
I’m folding these lamb meatballs with an extraordinary ingredient, Pearls Specialties Kalamata Greek Olives. They add a burst of wine-like, fruity flavor that’s hard to achieve with any other single ingredient to a Mediterranean dish. Right now, Pearls Olives is holding their second annual Greece Giveaway! Simply enter your email here (or enter through olives.com) for the chance to indulge in beautiful beaches, cultural sights and culinary delights. Activities include a Greek cooking class, a winery tour and tours of ancient sites! This giveaway runs from June 1 to July 31, 2024. Entries are limited to one per person. What are you waiting for!?
Ingredient Notes
Ground Lamb – Opt for high-quality ground lamb with a good fat-to-lean ratio to ensure juicy and flavorful meatballs.
Herbs – Fresh herbs are the essence of Mediterranean dishes. Parsley and mint impart aromatic and vibrant flavor to the meatballs. Dill, oregano, and tarragon are a few other herbs to consider when folding the ingredients together.
Kalamata Olives – I’m using Pearls Specialties Kalamata Olives to add a depth of richness to these meatballs, these purple gems are hand-picked and have a firm texture that is bursting with wine-like, fruity flavor. If you haven’t tried Pearls Kalamata Olives, they’re a must for any salad, charcuterie board, and everyday entertaining.
Tzatziki Sauce – Made with Greek yogurt, cucumber, garlic, lemon juice, and dill, Tzatziki sauce offers a refreshing contrast to the bold flavors of the lamb meatballs.
FAQs:
- Can I use other types of olives instead of Kalamata? While Kalamata olives contribute a distinct flavor profile, you can substitute them with other varieties such as black olives or green olives if preferred.
- Can I make the meatballs ahead of time? Yes, you can prepare the meatball mixture in advance and refrigerate it until ready to cook. This allows the flavors to meld together for an even tastier result.
- Can I freeze the meatballs? Absolutely! Once cooked, allow the meatballs to cool completely before transferring them to a freezer-safe container. They can be stored in the freezer for up to three months. Simply thaw them in the refrigerator overnight before reheating.
- Can the tzatziki sauce be made in a food processor? If you’re considering saving some time by making it in a food processor, the results will not be favorable. Cucumbers contain a good amount of liquid that needs to be pressed out to achieve just the right consistency for perfect tzatziki. So when it’s pulsed in the food processor with the other ingredients, it becomes a runny mess.
If you love this lamb meatball recipe, check out a few of my favorite dishes!
Whipped Feta With Arugula Pesto
Lemon Basil Burrata With Garlic Toasts
Chicken Enchiladas With Green Chile Sauce
If you make these Lamb Meatballs, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.
Herb And Kalamata Lamb Meatballs With Tzatziki
Ingredients
For the Tzatziki
- ⅔ English cucumber
- 1 clove garlic, minced
- ¼ cup chopped fresh dill
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt, plus more to taste
- 2 cups plain Greek yogurt
- 1-2 teaspoons extra virgin olive oil, for drizzling
For the Meatballs
- ⅓ cup breadcrumbs
- 3 tablespoons milk
- 1 pound ground lamb
- ¼ cup grated yellow onion
- 2 cloves garlic, minsed
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
- ¼ cup chopped Pearls Specialties Kalamata Olives
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 egg
Instructions
Make the Tzatziki
- Grate the cucumber using the large side of a box grater.
- Place the grated cucumber into a fine mesh strainer and press on the cucumber to release the liquid. It's okay if a little liquid is left behind.
- Place the cucumber, garlic, dill, lemon juice, salt, and yogurt into a mixing bowl. Stir until well combined. Season with additional salt, if needed.
- Cover and refrigerate for the flavors to meld while making the meatballs.
- When ready to serve, drizzle 1 to 2 teaspoons of olive oil over the top.
Make the Meatballs
- Preheat the oven to 375F. Line a baking sheet with parchment paper, set aside.
- In a large bowl, stir together the breadcrumbs and milk until combined. Set aside for 5 to 10 minutes for the breadcrumbs to absorb the milk.
- Add the ground lamb, onion, garlic, parsley, mint, olives, oregano, cumin, paprika, salt, pepper, and egg to the bowl. Mix until well combined.
- Shape the mixture into meatballs, about 1 to 1½ inches in diameter (about 2 tablespoons).
- Arrange the meatballs onto the prepared baking sheet.
- Place into the oven and bake for 20 to 25 minutes, or until cooked through.
- Serve the meatballs along with tzatziki.
