Greek Lamb Meatballs with Tzatziki

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Greek Easter is this coming Sunday and with it, these Greek Lamb Meatballs with Tzatziki!

Greek Lamb Meatballs

My love affair of all things Stonyfield continues… this time in the form of these Greek Lamb Meatballs with Tzatziki! I’ve been a personal fan of Greek Easter for exactly 11 years. Nevermind the fact that I am in fact 30% Greek yet never celebrated growing up!! It wasn’t until one of my best friends from college (who is full Greek) invited me to her house for Greek Easter… you guys, I’ve never looked back. It’s hands down one of the most delicious holidays out there and this weekend we’re making these Greek Lamb Meatballs with with a Feta Tzatziki to celebrate!

Greek Lamb Meatballs

The meatballs are pretty straightforward as far as meatballs go.

You have almost all the ingredients at home is my guess. The lamb and the mint are a flavor combo you’ll be obsessed with so if you’re game for lamb, go for it! If not, you could easily sub any other ground meat in this recipe and it will still be delish. The secret in literally in the sauce. The feta laced Tzatziki made with  Stonyfield Greek Yogurt is truly what dreams are made of. I want to slather this all over every recipe for the foreseeable future. It’s that good. Plus, Stonyfield is just hands down the best yogurt company there is. It’s the only yogurt you’ll find in our fridge and if you give a cup to Poppy, she will go HAM. It’s her favorite breakfast alongside a handful of berries and a drizzle of honey.

Greek Lamb Meatballs
Greek Lamb Meatballs

Greek Lamb Meatballs with Tzatziki

5 from 1 vote
These Greek Lamb Meatballs with Feta Tzatziki are truly what dreams are made of.
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Dinner
Cuisine Greek
Servings 4 people


  • 1 pound ground lamb
  • 1/2 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
  • teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the Tzatziki

  • 1 cup Stonyfield Grass Fed Greek Yogurt
  • 1 Persian cucumbers small dice
  • 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
  • 1/2 cup feta
  • chopped parsley to garnish


  • Preheat the oven to broil.
  • In a medium bowl, combine lamb with all of the meatball ingredients. Form the meat into golf ball sized balls. Place the meatballs two inches apart on the baking sheet, and position the baking sheet a few inches from the heat source. Broil for about five minutes, turning once halfway through.
  • Combine the ingredients for the feta tzatziki. Serve alongside the meatballs for dipping.


  1. Hi Gaby,
    Looks delicious, I only wish I liked lamb.
    Can I substitute pork or beef instead?
    Love all your recipes. I recently made your pork meatballs with mint bowl and it was delicious. Everyone loved it. For dessert I made your blondies snickerdoodle brownie. Also delicious!
    Many thanks for your recipes.

  2. 5 stars
    I saw this recipe in the email today and made it for dinner tonight! It sounded great (and easy!) and it was both. So flavorful. This will definitely be added to the weeknight rotation.
    The recipe directions are a little spare—it would be better to divide the ingredient list by meatball and tzatziki—but it works out as written.

    1. I just serve it with pita or with a little bit of rice and my butter lettuce salad on the side!

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