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Greek Lamb Meatballs

Prep Time: 45 min Cook Time: 25 min
Servings: 4 Skill Level: medium

These lamb meatballs infused with Mediterranean flavors, featuring a blend of fresh parsley, mint, and authentic Pearls Specialties Kalamata Olives give a Greek flavor to your dinner table. Serve them with a refreshing tzatziki dip made with creamy yogurt and crisp cucumber.

Recipe and image attributed by Fetty’s Food Blog

Ingredients

Tzatziki

  • 2⁄3 English cucumber
  • 1 clove garlic, minced
  • 1⁄4 cup chopped fresh dill
  • 1 tbsp lemon juiced
  • 1⁄2 tsp salt, plus more to taste
  • 2 cups plain Greek yogurt
  • 1-2 tsp extra virgin olive oil, for drizzling

Meatballs

  • 1⁄3 cup breadcrumbs
  • 3 tbsp milk
  • 1 pound ground lamb (or substitute beef if you prefer)
  • 1⁄4 cup grated yellow onion
  • 2 cloves garlic, minced
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp finely chopped fresh mint
  • 1⁄4 cup chopped Pearls Specialties Kalamata Olives
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1⁄2 tsp paprika
  • 1 tsp salt
  • 1⁄2 tsp pepper
  • 1 egg

Cooking Instructions

Make the Tzatziki:

  1. Grate the cucumber using the large side of a box grater.
  2. 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.
  3. Place the cucumber, garlic, dill, lemon juice, salt, and yogurt into a mixing bowl. Stir until well combined. Season with additional salt, if needed.
  4. Cover and refrigerate for the flavors to meld while making the meatballs.
  5. When ready to serve, drizzle 1 to 2 teaspoons of olive oil over the top.

Make the Meatballs:

  1. Preheat the oven to 375F. Line a baking sheet with parchment paper, set aside.
  2. 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.
  3. Add the ground lamb, onion, garlic, parsley, mint, olives, oregano, cumin, paprika, salt, pepper, and egg to the bowl. Mix until well combined.
  4. Shape the mixture into meatballs, about 1 to 11⁄2 inches in diameter (about 2 tablespoons).
  5. Arrange the meatballs onto the prepared baking sheet.
  6. Place into the oven and bake for 20 to 25

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