Savory Meatballs in less than 30-minutes
These Greek Lamb Meatballs with Tzatziki Sauce are flavored with a delicious base of savory Mediterranean spices then paired with a cool and herbaceous Tzatziki Sauce swirled with garlic, lemon, mint, and dill. I've included two methods for preparing them, pan-fried on the stovetop or baked in the oven, depending on your preference. For either method, these savory meatballs can be on your table in less than 30-minutes.
Let's talk about disgorging: The key to a thick tzatziki sauce
Did you know that cucumbers are comprised of about 96% water? It's crazy to wrap your mind around that number, but it's true. As such, the high water content is the primary reason why so many tzatziki sauces become watery and separate quickly. You can give your tzatziki sauce a fighting chance to stay nice and thick by simply disgorging the cucumber before you add it to the sauce. The process of disgorging uses salt to pull excess water from vegetables and fruits, and it's incredibly simple to do.
Prepping the Cucumber
- If you use a traditional cucumber, peel the tough skin off first. If you use a soft-skinned English cucumber, peeling the skin isn't necessary.
- Slice the cucumber lengthwise and scrape the seeds out with a spoon.
- Set a mesh strainer over the top of a bowl so that it has a few inches of space between itself and the bottom of the bowl.
- Using a standard cheese grater, grate the cucumber into the sieve set over the bowl.
- Sprinkle with salt and toss gently. For this recipe, ½ teaspoon of Kosher salt will do.
- Allow to sit out for a minimum of 10 minutes. The longer you let the cucumber sit, the more water will eventually disgorge from the shreds and end up in the bottom of the bowl.
- When you're ready to assemble the sauce, drain the disgorged cucumber liquid from the bowl and transfer the remaining shreds to the bowl to utilize for mixing the sauce.
If you are using a super thick Greek yogurt (5% fat or higher), I don't usually repeat this process with the yogurt because it should already be thick enough to produce great results. However, if your yogurt is a little on the thin side, this process can be repeated similarly for that as well. You'll want to line the sieve with a few layers of cheesecloth or a coffee filter first so that your yogurt remains in the cheesecloth or filter and doesn't find its way through the sieve and into the bowl as it disgorges.
Meet your new favorite binder: Pork rinds
In addition to an egg, these Greek Meatballs use ground pork rinds to bind the meat together so that it stays in a secure ball form. You may be familiar with pork rinds as a popular gas station snack, but these days there are much better options on the market. I personally like these 4505 Sea Salt Pork Rinds or these Epic Oven Baked Pork Rinds with Pink Himalayan + Sea Salt that I've found on Amazon and at Whole Foods. We originally bought them as a low-carb snack to substitute for chips when making dips and spreads, but I quickly realized that they would make an awesome swap for panko bread crumbs when crumbled. Let's just say that my low-carb meatballs, meatloaf, and "breadings" have been getting a serious structural upgrade ever since.
My preferred way to prepare the pork rinds is to just blitz them in my food processor for a few seconds and keep the granules in an airtight container to use just like you would traditional bread crumbs.
How to serve these Greek Lamb Meatballs with Tzatziki Sauce
- Alongside this Crunchy Greek Salad with Avocado and Feta
- On top of Cilantro Lime Cauliflower Rice
- With a side of Mediterranean Roasted Rainbow Vegetables
- Stuffed into a pita bread pocket with fresh greens and roasted peppers
- On top of a tossed salad with kalamata olives, red onions, tomatoes, and feta cheese
- With your morning eggs and a side of pita or flatbread
WHAT TOOLS DO I NEED TO MAKE THIS RECIPE?
- A cutting board
- A chef’s knife
- A grater
- A fine-mesh sieve
- 2 - mixing bowls
- 2 - metal spoons or forks (for mixing meat and Tzatziki separately)
- A kitchen scale (or measuring cups for less precise measurements)
- Measuring spoons
- An oven-proof skillet (If using the oven-baked method, you can alternatively use a casserole dish or parchment-lined baking sheet if you prefer)
- A metal or silicone spatula (if using the stove-top method)
- A meat thermometer
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
LOOKING FOR MORE RECIPE INSPIRATION?
Love this recipe? Here are some additional dinner dishes you might enjoy!
- Swedish Meatballs
- Burger Salad with Cheese-Stuffed Meatballs and Special Sauce
- Sloppy Joe Bowls
- Cuban Picadillo
A note for special diets
These Greek Lamb Meatballs with Tzatziki Sauce can be made friendly for grain-free, gluten-free, low-carb, and Keto diets. I estimate that this dish averages 4 net carbs per serving.
Greek Lamb Meatballs with Tzatziki Sauce
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 25 minutes
- Yield: 12 meatballs + sauce 1x
- Category: Mains
- Method: Oven / Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Description
These Greek Lamb Meatballs with Tzatziki Sauce can be on your table in less than 30-minutes and fit low-carb and Keto diets at only 4 net carbs per serving.
Ingredients
For the Greek meatballs:
- 1 lb ground lamb
- 3 tbsp pork rinds, blended until fine and granular (I like 4505 Sea Salt Pork Rinds or Epic Oven-Baked Pink Himalayan + Sea Salt)
- 1 large egg
- ¼ cup fresh Italian parsley, chopped - OR - 4 teaspoon dried parsley
- 1 tbsp fresh oregano, chopped - OR - 1 teaspoon dried oregano
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp minced garlic (may sub for 2 tsp garlic-infused olive oil)
- 1 tsp Kosher salt
- ¼ tsp cracked black pepper
- 1 tbsp avocado oil, for cooking (may sub with your favorite cooking fat)
For the tzatziki sauce:
- 1 medium cucumber (about 232g or 1 ⅓ cup)
- 1 cup thick Greek yogurt (5% fat or higher is best)
- 1 tsp minced garlic (may sub for 4 tsp garlic-infused olive oil)
- 1 tbsp lemon juice
- 1 tbsp fresh mint leaves, chopped
- 1 tbsp fresh dill, chopped
- ½ tsp Kosher salt, plus more to taste
Instructions
Disgorging the cucumber:
- If you use a traditional cucumber, peel the tough skin off first. If you use a soft-skinned English cucumber, peeling the skin isn't necessary.
- Slice both ends off of the cucumber, then slice lengthwise and scrape the seeds out with a spoon.
- Set a mesh strainer over the top of a bowl so that it has a few inches of space between itself and the bottom of the bowl.
- Using a standard cheese grater, grate the cucumber into the sieve set over the bowl.
- Sprinkle with salt and toss gently. For this recipe, ½ teaspoon of Kosher salt will do.
- Allow to sit out for a minimum of 10 minutes. The longer you let the cucumber sit, the more water will eventually disgorge from the shreds and end up in the bottom of the bowl.
- When you're ready to assemble the sauce, drain the disgorged cucumber liquid from the bowl and transfer the remaining shreds to the bowl to utilize for mixing the sauce.
For the Greek meatballs (2 methods):
- Oven-baked method
- Preheat oven to 400 degrees F / 205 C. Reserve an oven-safe skillet, an oven-safe casserole pan, or a parchment-lined baking sheet to the side.
- In a large bowl, mix the lamb, crushed pork rinds, egg, parsley, oregano, cumin, coriander, garlic (or garlic-infused oil), pepper, and salt until fully combined.
- Form the lamb mixture into 12 golfball-sized balls, placing each into your reserved cast-iron pan (or casserole pan or parchment-lined baking sheet) equally spaced apart from each other.
- Bake for 18-22-minutes or until the meatballs have browned and reached an internal temperature of 165 degrees F / 74 C.
- Pan-fried method
- In a large bowl, mix the lamb, crushed pork rinds, egg, parsley, oregano, cumin, coriander, garlic (or garlic-infused oil), pepper, and salt until fully combined.
- Form the lamb mixture into 12 golfball-sized balls.
- Add 1 tablespoon avocado oil (or your favorite cooking fat) to a large skillet over medium-high heat. If using a well-seasoned cast-iron skillet, I find that the cooking oil can generally be skipped as the meatballs will render a fair amount of oil on their own. Once hot, add the meatballs to the pan to cook, turning as each side browns. Cook until the meatballs have browned and reached an internal temperature of 165 degrees F / 74 C.
For the Tzatziki Sauce:
- In a medium bowl, mix the disgorged/drained cucumber, Greek yogurt, garlic (or garlic-infused oil), lemon juice, mint, dill, and sea salt with a spoon until well combined. Taste for salt.
- Serve the tzatziki sauce with the lamb.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 3 meatballs and ¼th of the batch of tzatziki sauce
- Calories: 372
- Sugar: 2 g
- Sodium: 567 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 125 mg
Donna says
Now this is my kind of dish, all these fresh flavors are just so amazing together and the perfect meal to serve up on a warm day. Plus my kids will eat anything if there's tzatziki involved so this is a winner!
Meredith says
These lamb meatballs sound delicious! What a perfect summer recipe. Do you think they would cook well on a grill (on a baking sheet, of course)? Like you, I really try not to turn on the stove during the summer (we even have AC!). I much prefer cooking outdoors where it is already hot. Thanks!!
Kathryn says
This would make such a great weeknight dinner! Love tzatziki sauce!!
Natalie says
Lamb meatballs? Oh wow... I think I never had those. But sounds so delightful. Perfectly flavored and delicious. I bet my family will love it too. I printed the recipe and will give it a try, soon!
Nicoletta De Angelis Nardelli says
One of my husband's favorites! Very tasty, nutritious and a wonderful meal option. Thanks for sharing!
katie says
That plate of food is my idea of heaven. It looks so fresh and delicious! Tzatziki is so delicious.
Katie xoxo
Hope says
I love Mediterranean food, this dish looks so full of great flavour! Great tips for making the tzatsiki sauce - thanks!
Megan Stevens says
This looks SO delicious — all those strong, good flavors and textures, yum!
Cathleen says
I have been seeing lamb meatballs everywhere lately, and I am seriously drooling at the idea!! Also, your photos are freaking gorgeous. I want to reach out and lick that bowl of tzatziki!!
jennifer says
Looks delicious, putting on my must make list!
Sandra Shaffer says
I'm going to be the envy of all my office mates when I show up with my lunch looking like! Perfect meal prep meal for pack and go. This will keep me on track and take a way the temptation to eat out. Pork rinds are the bomb! I use them often too, but never have tried the brand you use. Can't wait for this whole meal to come together.
Renu says
Love tzatziki sauce and meatballs along with it sounds like a great combination. Delicious
Jacqueline Debono says
I love ground lamb, unfortunately it's not easy to find here in Northern Italy but the next time I do, am going to make this for sure! Tzatziki and lamb meatballs sounds like a match made in foodie heaven!
Jere Cassidy says
This dish has everything I love in it. Yum! I am interested in using pork rinds as a binder. That is such a great idea,
STACEY CRAWFORD says
Greek food is a favorite of mine. This looks amazing and I'm so thrilled it is low in carbs! That sauce!
Kylie | Midwest Foodie says
I am definitely adding this to my meal prep rotation for this month - it's basically my dream meal!!! Thanks for sharing such a great recipe!
Kelly says
You have so many of my favorite ingredients in here. I want this on repeat every week!
Kari - Get Inspired Everyday! says
I'm the same way in the summer, no oven if at all possible, so this is definitely right up my alley! This looks so flavorful and I love all the fresh flavors too!
Tynia says
Yum! Those meatballs sound amazing. I love the pork rinds as a binder. This would be great as a low carb meal prep.
paleoglutenfreeguy says
Love the idea of using pork rinds - flavor, texture, saltiness...all good things! These look so savory and satisfying, especially with the sauce.