Name: Greek Lamb Meatballs with Feta Tzatziki Recipe
Prep time: 20 min
Cook time: PT-497171H20M13S
Total time: PT-497171H20M13S
Cuisine: Greek
Ingredients: 1 pound ground lamb; ¼ cup red onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon flat-leaf parsley, minced; 2 teaspoons fresh mint, minced; 1 egg; 2 tablespoons panko breadcrumbs; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 cup Greek yogurt; 1 Persian cucumber, small diced; 1 lemon, juiced (plus more if needed); 3 cloves garlic, finely minced; 2 tablespoons fresh dill, chopped; Kosher salt and freshly cracked black pepper, to taste; ½ cup feta cheese; Chopped parsley, to garnish

Jump to Recipe· 4.1 from 6 reviews

I absolutely adore making these Greek Lamb Meatballs with Feta Tzatziki Recipe; it’s one of those dishes that feels special yet comes together so quickly. The savory lamb meatballs bursting with fresh herbs paired with the creamy, tangy tzatziki loaded with chunks of feta make every bite a flavor-packed experience. Sharing this recipe always feels like a warm invitation to a festive Mediterranean gathering right in my own kitchen.

Why You'll Love This Greek Lamb Meatballs with Feta Tzatziki Recipe

From the very first time I made this recipe, I fell in love with the complex yet approachable flavor profile. The lamb brings that rich, earthy depth, perfectly complemented by the bright notes of mint and parsley. Then the feta-filled tzatziki adds this creamy, cooling contrast with a wonderful hint of garlic and cucumber crunch that keeps the palate excited. I just can’t get over how these elements play off each other—it’s irresistible!

What truly makes this Greek Lamb Meatballs with Feta Tzatziki Recipe stand out for me is the ease and speed of preparation. With just about 20 minutes of prep and a quick broil or bake, you’ve got an impressive dish ready to go. It’s perfect for weeknight dinners when you want something flavorful but don’t want to spend hours in the kitchen. And honestly, it’s such a crowd-pleaser that I like to serve it at casual dinner parties or even just a cozy night in.

Ingredients You'll Need

The image shows a collection of small clear glass bowls and one clear glass bowl with raw lamb, all placed on a white marbled surface. The top row has three bowls: one with pinkish raw lamb, one with finely chopped purple and white red onion, and one with finely minced pale yellow garlic. Below, from left to right, are small bowls with chopped green parsley and mint, a single brown egg in a clear bowl, light beige panko crumbs, and a tiny bowl containing salt and black pepper. The next row features a large bowl of creamy white yogurt, a clear bowl with small chunks of light green cucumber, a small cup of yellow lemon juice, and another small bowl of minced garlic. The bottom row contains small bowls with chopped dark green dill, crumbled white feta cheese, and fresh dark green parsley. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but essential—they each bring something important to the table, from flavor and texture to color. The fresh herbs and garlic make the meatballs burst with Mediterranean goodness, while the feta in the tzatziki adds that sharp, creamy tang that’s so comforting. Let me walk you through what you'll need to gather before starting:

Ground lamb: The star of the dish, providing rich, juicy meatballs full of flavor.
Red onion: Adds subtle sweetness and a little crunch to the meat mix.
Garlic: Freshly minced for that unmistakable punch and aroma.
Flat-leaf parsley: Brings brightness and freshness that balance the lamb’s richness.
Fresh mint: A must-have herb giving the meatballs their signature Greek twist.
Egg: Acts as a binder to hold the meatballs together nicely.
Panko breadcrumbs: Just the right amount to keep things light yet cohesive.
Kosher salt and black pepper: To season and enhance all flavors evenly.
Greek yogurt: The creamy base for the tzatziki, tangy and lush.
Persian cucumber: Small diced for a cool crunch in the sauce.
Lemon juice: Adds fresh acidity that brightens the tzatziki wonderfully.
Fresh dill: Infuses the tzatziki with herbal notes classic to Greek cuisine.
Feta cheese: Crumbled into the tzatziki for a creamy, salty surprise.
Chopped parsley: Perfect to garnish and add a pop of color before serving.

Directions

Step 1: Preheat your oven to broil so it’s ready to cook the meatballs quickly with a lovely caramelized exterior.

Step 2: In a medium bowl, combine the ground lamb, finely chopped red onion, minced garlic, flat-leaf parsley, mint, egg, panko breadcrumbs, kosher salt, and freshly ground black pepper. Mix everything gently with your hands or a spoon until just combined—don’t overwork the meat to keep the meatballs tender.

Step 3: Form the mixture into golf ball-sized meatballs and place them two inches apart on a baking sheet. Position the baking sheet a few inches from the broiler’s heat source for even cooking.

Step 4: Broil the meatballs for about 5 to 7 minutes, flipping them once halfway through so they brown beautifully on all sides. Alternatively, bake them in a preheated 425°F oven for 8 to 10 minutes if you prefer a gentler, more even cook.

Step 5: While the meatballs are cooking, prepare the feta tzatziki. In a bowl, combine Greek yogurt, diced Persian cucumber, freshly squeezed lemon juice, minced garlic, chopped dill, and season with kosher salt and freshly cracked black pepper to taste.

Step 6: Gently fold in the crumbled feta cheese to keep its creamy texture intact. Give the tzatziki a little taste and add a squeeze more lemon juice if you want a brighter tang.

Step 7: Serve the hot meatballs alongside the feta tzatziki for dipping. Sprinkle with chopped parsley for an inviting touch.

Servings and Timing

This recipe makes 4 generous servings, perfect for a family dinner or a small gathering. The prep time is about 20 minutes, which is super quick for the depth of flavor these meatballs deliver. The cooking time is just 5 to 7 minutes if broiling, or 8 to 10 minutes if baking. Altogether, your total time from start to finish is around 25 minutes. There’s no resting time required, so you can serve these straight out of the oven with the fresh tzatziki dip.

How to Serve This Greek Lamb Meatballs with Feta Tzatziki Recipe

The left side shows a clear glass bowl on a white marbled surface. Inside the bowl, there are several layers: a raw egg yolk on the left, light yellow breadcrumbs on the upper right, finely chopped purple onions on the right side, fresh green chopped herbs on the bottom left, a pile of raw ground meat in the middle, and a small sprinkle of white salt and pepper on top of the meat and onion. On the right side of the image, there is a metal baking tray on the white marbled surface holding fifteen raw meatballs arranged in neat rows. The meatballs are pink with visible bits of chopped herbs mixed throughout. photo taken with an iphone --ar 4:5 --v 7

When I serve these Greek Lamb Meatballs with Feta Tzatziki Recipe, I love pairing them with some warm pita bread or a crisp green salad tossed with lemon and olive oil. The bread is perfect for scooping up the creamy tzatziki and grabbing a few meatballs, turning it into a hands-on feast. Another favorite side of mine is roasted vegetables like eggplant or zucchini, which complement the Mediterranean flavors beautifully.

For a pop of color and extra brightness, I like to garnish the dish with fresh chopped parsley and a drizzle of extra virgin olive oil. This not only looks inviting but also enhances the freshness of the herbs. If you want to elevate the presentation, serve the meatballs on a large platter with small bowls of tzatziki and lemon wedges on the side, so everyone can customize their bites.

When it comes to beverages, a chilled glass of Assyrtiko white wine or a light rosé pairs wonderfully with this meal to balance the lamb’s richness. If you prefer something non-alcoholic, sparkling water with a squeeze of lemon or a simple cucumber-mint mocktail keeps the Greek vibes going. This recipe works perfectly for a casual weeknight dinner or a festive weekend get-together where good food and conversation take center stage. I always recommend serving the meatballs hot or warm to enjoy their full flavor and texture.

Variations

Over time, I’ve experimented with different variations of this Greek Lamb Meatballs with Feta Tzatziki Recipe to suit dietary needs or just to shake things up. If you’re not a fan of lamb, substituting ground beef, pork, chicken, or even turkey works great and still delivers fantastic flavor. Just keep in mind that lamb has a uniquely rich taste that really defines this dish.

If you want to make a gluten-free version, swap the panko breadcrumbs for gluten-free breadcrumbs or crushed nuts like almonds or walnuts. The texture might be a little different but no less delicious. For a dairy-free twist, you can simply leave out the feta in the tzatziki and use coconut yogurt or a dairy-free Greek-style yogurt alternative.

For a flavor variation, I occasionally add a bit of ground cinnamon or allspice to the meatballs for a warm, aromatic note that pairs beautifully with mint and lamb. As for cooking methods, while broiling or baking is quick and easy, I sometimes cook the meatballs gently in a skillet over medium heat in a little olive oil to get a nice sear and more caramelization, then finish them in the oven to cook through.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, I recommend storing the meatballs and tzatziki separately for the best quality. Place the meatballs in an airtight container and refrigerate them for up to 3 days. The tzatziki should also be stored in a separate airtight container and kept chilled. Keeping them apart preserves the flavors and texture of each component nicely.

Freezing

This recipe freezes well if you want to meal prep or save for later. Freeze the cooked meatballs on a lined tray so they don’t stick, then transfer them to a freezer-safe container or bag once solid. They’ll keep well for up to 3 months. I don’t recommend freezing the tzatziki because the yogurt can break down when thawed, impacting the texture, so prepare a fresh batch when you’re ready to serve.

Reheating

To reheat, I prefer warming the meatballs gently in a preheated oven at 350°F for about 10 minutes or until heated through to avoid drying them out. You can also reheat them in a skillet over low heat with a splash of water or broth, covering the pan to keep moisture in. It’s best to add fresh tzatziki on the side rather than reheating it, so the cool creaminess stays intact.

FAQs

Can I use ground beef or chicken instead of lamb?

Absolutely! Ground beef, chicken, pork, or turkey can all be great alternatives if you want a milder flavor or are avoiding lamb. Just note that lamb provides a unique richness and pairing with mint that is signature to the dish, but substitutions will still be tasty and satisfying.

How do I make this recipe gluten-free?

Simply replace the panko breadcrumbs with gluten-free breadcrumbs or finely ground nuts like almonds or walnuts. This swaps out the gluten without sacrificing the meatball texture too much. Just be sure any packaged ingredients you use are certified gluten-free.

Is it possible to make the tzatziki vegan?

Yes! You can use a plant-based Greek-style yogurt alternative to replace the traditional Greek yogurt. Just omit the feta or use a vegan feta substitute. The fresh cucumber, garlic, and dill still create that classic refreshing tzatziki flavor.

Can I cook these meatballs on the stovetop instead of the oven?

Definitely. Cooking the meatballs in a skillet with a little olive oil over medium heat works well. Brown them on all sides for about 8–10 minutes, turning carefully to ensure they cook evenly. You might want to finish them covered on low heat to cook through more gently.

What should I serve alongside the meatballs?

I love serving these meatballs with warm pita bread, a crisp salad, roasted veggies, or fluffy couscous. The creamy feta tzatziki also pairs wonderfully with simple sides like lemon rice or grilled vegetables, making for a perfectly balanced Mediterranean-inspired meal.

Conclusion

I truly hope you’ll give this Greek Lamb Meatballs with Feta Tzatziki Recipe a try soon because it’s one of those dishes that makes you feel like you’ve brought a little piece of Greece into your home. The combination of juicy, herbaceous meatballs and that luscious, cheesy tzatziki is downright addictive. Once you taste it, I’m sure it’ll become a favorite in your recipe rotation, just like it has in mine.