Juicy lamb meatballs infused with fresh herbs and warm spices, grilled on skewers and served with cooling tzatziki sauce. These crowd-pleasing appetizers bring the flavors of the Mediterranean to your table with minimal effort.
Recipe Details
Ingredients
- 600g ground lamb
- 60g fresh breadcrumbs
- 1 small (100g) onion, very finely minced
- 4 cloves garlic, minced
- 1 large egg, beaten
- 30g fresh mint, finely chopped
- 30g fresh parsley, finely chopped
- 5ml ground cumin
- 5ml ground coriander
- 2.5ml ground cinnamon
- 40g pine nuts, toasted and chopped
- 250ml Greek yogurt
- 1 small (150g) cucumber, grated and drained
- 30ml fresh lemon juice
- 45ml extra virgin olive oil, divided
- 15g fresh dill, chopped
- to taste salt
- to taste black pepper
- 1ml red pepper flakes
- for serving lemon wedges
- 6 small pita breads, warmed (optional)
Instructions
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If using wooden skewers, soak 12 skewers in water for 30 minutes to prevent burning.
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In a large bowl, combine 600g ground lamb, 60g fresh breadcrumbs, 1 small (100g) onion, half the 4 cloves garlic, 1 large egg, 30g fresh mint, 30g fresh parsley, 5ml ground cumin, 5ml ground coriander, 2.5ml ground cinnamon, 40g pine nuts, 1ml red pepper flakes, 1 tsp to taste salt, and 1/2 tsp to taste black pepper. Mix gently with hands until just combined.
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Shape mixture into 24 oval meatballs, about 30g (1 oz) each. Thread 2 meatballs onto each skewer, leaving space between them for even cooking.
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For the tzatziki, grate 1 small (150g) cucumber and squeeze out excess moisture using a clean kitchen towel. Mix cucumber with 250ml Greek yogurt, remaining 4 cloves garlic, 15g fresh dill, 30ml fresh lemon juice, 15ml (1 tbsp) 45ml extra virgin olive oil, and salt to taste. Refrigerate until serving.
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Preheat grill or grill pan to medium-high heat. Brush meatball skewers with remaining 30ml (2 tbsp) 45ml extra virgin olive oil.
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Grill skewers for 10-12 minutes, turning every 3 minutes, until meatballs are golden brown and cooked through (internal temperature of 71°C/160°F).
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Let rest for 5 minutes. Serve hot with tzatziki sauce, for serving lemon wedges, and warm 6 small pita breads if desired.
Tips
Meat Options: While lamb is traditional, you can substitute with ground beef or a 50/50 mixture of beef and pork. For a lighter option, use ground turkey with an extra tablespoon of olive oil.
Make-Ahead: Form meatballs up to 24 hours ahead and refrigerate covered. Tzatziki can be made 2 days ahead - the flavors actually improve with time.
Baking Alternative: No grill? Bake on a lined sheet pan at 200°C (400°F) for 15-18 minutes, turning once halfway through.
Serving Styles: Serve as passed appetizers at parties, or make larger meatballs for a main course. They're also fantastic in a mezze platter with hummus, olives, and vegetables.
Freezing: Uncooked meatballs freeze beautifully for up to 3 months. Freeze on skewers on a tray, then transfer to bags. Grill directly from frozen, adding 3-4 minutes to cooking time.
Wine Pairing: A crisp Assyrtiko or rosé complements these perfectly. For red wine lovers, try a light Pinot Noir or Beaujolais.
Pro Tip: For extra juicy meatballs, add 2 tablespoons of ice-cold water to the mixture. The water creates steam during cooking, keeping them moist.