These Oven Baked Lamb Meatballs with Tzatziki is created by making a homemade tzatziki sauce and deliciously baked lamb meatballs.
Your kids will love these lamb meatballs with homemade tzatziki. You can serve them with rice or orzo, or make them smaller for hors d’oeuvres. You will need ground lamb for this recipe. They also freeze well so you can enjoy later. I made these meatballs by baking them, although you can totally made them on your cast iron and some olive oil. They are ready in just 20 minutes, and are so wonderful. I love homemade beef meatballs, but lately I have been craving the bold flavors that lamb has. Feel free to double the recipe because these meatballs are great the next day.
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Ground lamb
- Panko crumbs
- Balsamic vinegar
- Chili powder
- Ground cumin
- Olive oil
- Greek Yogurt
- Lemon Juice
See recipe card for Oven Baked Lamb Meatballs with Tzatziki quantities.
Make the Tzatziki: In a food processor, start by pulsing the cucumber but do not overpulse. Put the cucumber on top of a clean towel and squeeze all that water out. Put to the side.
In the same food processor, place the garlic, lemon juice, dill, and olive oil. Pulse until well blended.
In a medium mixing bowl, add the yogurt and pour in the garlic mixture. Place the cucumber into the bowl. Add salt and pepper and stir. This is your tzatziki!
Make the meatballs: Preheat the oven to 350°F. In a large bowl, combine the lamb, bread crumbs, vinegar, parsley, egg, garlic, chili powder, cumin, salt, pepper, and oil. Combine but do not overmix.
Place the meatballs on a prepare baking sheet lined with parchment paper. Bake in the oven for 20-25 minutes.
Serve the meatballs: Transfer the meatballs to a serving platter and serve with the tzatziki sauce alongside.
Lamb: I love using ground lamb that is 85% lean and 15% fat.
Egg: The egg works well to use as the glue for the recipe and helps the panko crumbs stick to the lamb. For best quality, use organic, cage-free eggs for this recipe.
Bread crumbs: I used panko bread crumbs for this recipe and they will always be my favorite when it comes to crusted chicken. You can use Italian breadcrumbs if you prefer.
Balsamic vinegar: Balsamic vinegar is a great addition to give the meatballs some moisture. You could use red wine vinegar or apple cider vinegar as well.
Parsley: You can use parsley, cilantro, basil, or any herb of your choosing. This gives the meatballs a nice kick.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes into the ground lamb mixture for some heat.
- Deluxe - add crispy onions on top.
- Kid friendly - Serve the meatballs in a pita and make a sandwich.
Check out this Crab Marinara recipe.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Do not overmix the lamb mixture.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove