Greek Lamb Meatballs with Tzatziki Sauce

• ground lamb
• finely chopped red (or yellow) onion
• minced garlic
• chopped parsley and fresh mint (plus dill for sauce)
• panko breadcrumbs or regular breadcrumbs
• egg
• salt and freshly ground black pepper
• olive oil (for baking or pan‑frying)
• Greek yogurt
• cucumber (seeded, diced or grated)
• lemon juice
• optional: crumbled feta (in meatballs or sauce)

Instructions

1. 1

   Preheat your oven’s broiler or set to bake at 400–425 °F.

2. 2

   In a medium bowl, mix ground lamb with onion, garlic, herbs, egg, breadcrumbs, salt, pepper (and optionally feta).

3. 3

   Form into golf‑ball sized meatballs, arranging them about 2 inches apart on a lined baking sheet.

4. 4

   Broil: Cook under the broiler for 5–7 minutes, turning halfway, until browned and cooked through. Or bake at 425 °F for 8–10 minutes, then optionally broil to crisp.

5. 5

   While meatballs cook, prepare tzatziki by combining yogurt, cucumber (well-drained), garlic, dill, mint, lemon juice, salt, and pepper.

6. 6

   Serve meatballs hot with tzatziki for dipping or drizzling.