I don’t know about you, but for the longest time I was always intimidated to cook with lamb – but honestly, it’s really not difficult at all! There’s something about cooking with lamb that feels special and elevated. When thinking about how I wanted to make these, I was really inspired by both Greek and Middle Eastern flavors. I think you are going to love this recipe, and if you’re cooking with American Lamb, you’re also supporting our American Farmers. Can’t wait to hear what you think about this recipe!
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Ingredients
MEATBALLS
- 1 lb ground lamb
- 2 cloves garlic, minced
- 1 egg
- 1/2 onion grated
- 2 tbsp fresh mint, or 2 tsp dried
- 2 tbsp parsley
- 2 tsp oregano
- 1 1/2 tsp cumin
- 1 tsp coriander
- Black pepper
- 1 tsp paprika
- 1 tsp harissa
- 2 tsp kosher salt
- 2 tbsp olive oil
TZATZIKI
- 2-3 tbsp greek Yogurt
- 1/2 cup fresh dill, I subbed with fresh mint – I know this isn’t traditional lol
- 1 tbsp Lemon juice
- Grate cucumber, squeeze moisture out
- 1 clove garlic, grated
- 1 tsp kosher salt
- 1 tbsp Evoo
Method
- For the meatballs, gently combine all ingredients (except the olive oil) in a mixing bowl
- Using your hands, roll meatballs and set aside – making sure not to make them too big
- Heat up olive oil in a stainless steel skillet (or cast iron) over medium-low heat
- When heated, place meatballs into the skillet and sear all sides. When browned, turn the heat down just a tad to make sure they are cooked to 160 degrees internally. Take off the heat and set aside
- To make the tzatziki, combine Greek yogurt, dill, lemon juice, grated cucumber, garlic salt and olive oil
- Stir the combine, and spoon onto a serving platter. Place meatballs on top of the tzatziki and serve!
Enjoy!
Cortney
Cortney LaCorte
Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings
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