Grilled Lamb Meatballs with Tzatziki
 
Prep time
Cook time
Total time
 
An extremely flavorful dish of grilled lamb meatballs and creamy tzatziki.
Author:
Recipe type: Main course
Cuisine: Mediterranean
Serves: 4
Ingredients
  • 1 lb. ground lamb (80% lean)
  • 1 med. onion, grated
  • 2 slices of rustic bread, torn into pieces
  • ½ cup fresh parsley, minced
  • zest of one medium lemon
  • 1 TBSP. lemon juice
  • 1 tsp. salt
  • ¼ - ½ tsp. freshly ground pepper
  • 1 tsp. dried mint
  • 1 tsp. ground cumin
  • ½ tsp. ground allspice
Instructions
  1. Grate the onion into a medium bowl. Remove the crust, then tear the bread into small pieces and place them in a separate small bowl. Add some water to cover. After a minute or so, squeeze the bread dry and add it to the bowl with the grated onion.
  2. Add the ground lamb to the bread and onion mixture and the rest of the ingredients and blend thoroughly.
  3. Cover the bowl and refrigerate for an hour (this step will help the mixture hold together).
  4. Remove the bowl from the refrigerator and divide the mixture into 8 balls. Shape the balls into oval patties and slightly flatten them. Place them on a platter. Brush both sides with some olive oil.
  5. If you are using a griddle, make sure you oil it well once hot. If you are using an outdoor grill, cook the patties uncovered and directly over medium-high heat until they are cooked through—about 4 to 5 minutes per side--turning once with a spatula.
Notes
If you have any leftovers, they re-heat very well. The tzatziki can stay for a week in your refrigerator.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/grilled-lamb-meatballs-with-tzatziki/