If you’re craving a dish that’s juicy, flavorful, and packed with Mediterranean goodness, Greek Lamb Meatballs with Tzatziki & Pita is your answer. Honestly, the first time I tried these, I was blown away by how the lamb’s rich, spiced flavor perfectly balances the creamy, garlicky tzatziki. And the pita? Soft, warm, and ready to scoop up every bite—it’s comfort food that’s anything but boring!! This recipe energizes your weeknight dinners and makes entertaining feel effortless. Let’s dive in and make a dish that’s bound to become a family favorite! Don’t forget to subscribe to get this recipe delivered straight to your inbox.
Why You’ll Love Greek Lamb Meatballs with Tzatziki & Pita
Mediterranean comfort in every bite
Have you ever bitten into a meatball and thought, “Wow, this tastes like summer in Greece!”? That’s exactly what happens here. The combination of ground lamb, fresh herbs like mint and parsley, and spices such as cumin and paprika delivers layers of flavor. Each bite is savory, aromatic, and satisfying. And honestly, the smell while cooking—especially when garlic hits hot olive oil—is one of the best kitchen experiences ever!
The perfect balance: lamb + tzatziki
Here’s the thing: rich, spiced meatballs need a cool, creamy partner. Enter tzatziki. Yogurt, cucumber, dill, and a touch of lemon juice make a sauce that’s refreshing yet indulgent. Together, they create that iconic Greek flavor duo that you’ll keep craving. Serve it with warm pita, and you’ve got yourself a meal that feels celebratory even on a Tuesday night.
Ingredients & Flavor Secrets
Core ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Ground lamb | 1 lb (450 g) | Preferably fresh, not frozen |
| Breadcrumbs | 1/4 cup | Adds texture and binds meatballs |
| Red onion | 1 small, finely grated | Adds moisture and subtle sweetness |
| Garlic | 4 cloves | 2 in meatballs, 2 in tzatziki |
| Egg | 1 large | Helps bind mixture |
| Fresh parsley | 2 tbsp, chopped | Brightens flavor |
| Fresh mint | 1 tbsp, chopped | Adds authentic Greek aroma |
| Dried oregano | 1 tsp | Classic Mediterranean spice |
| Ground cumin | 1/2 tsp | Warm, earthy flavor |
| Paprika | 1/2 tsp | Slight smokiness |
| Salt | 1/2 tsp | Season to taste |
| Black pepper | 1/4 tsp | Freshly ground |
| Olive oil | 2 tbsp | For cooking meatballs |
Tzatziki Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Greek yogurt | 1 cup | Thick and creamy |
| Cucumber | 1/2, grated | Squeeze out excess water |
| Garlic | 2 cloves | Minced |
| Lemon juice | 1 tbsp | Adds brightness |
| Fresh dill | 1 tbsp, chopped | Signature flavor |
| Olive oil | 1 tbsp | Smooth finish |
| Salt & pepper | To taste | Balance flavors |
To Serve
- 4 pita breads, warmed
- Sliced tomatoes, cucumbers, red onions (optional garnish)
Necessary Tools
- Large mixing bowl
- Grater for onion and cucumber
- Skillet or non-stick pan
- Spoon or ice cream scoop for shaping meatballs
- Small bowl for tzatziki
- Plate lined with paper towels (optional, for resting meatballs)
Step-by-Step Instructions
Making the lamb meatballs
- In a large bowl, combine ground lamb, breadcrumbs, grated onion, garlic, egg, parsley, mint, oregano, cumin, paprika, salt, and pepper. Mix gently—don’t overwork, or they’ll be dense.
- Shape the mixture into small, 1-inch meatballs. This is the part where I always sneak a taste of the mixture—it’s just irresistible!
- Heat olive oil in a skillet over medium heat. Cook meatballs in batches for 8–10 minutes, turning occasionally, until browned on all sides and cooked through.
Preparing the tzatziki
- Combine Greek yogurt, grated cucumber, garlic, lemon juice, dill, olive oil, salt, and pepper in a bowl. Stir until smooth. Taste and adjust seasoning if needed.
- Chill in the fridge while the meatballs cook—this allows flavors to meld.
Serving your creation
- Warm pita breads, place meatballs inside, add a generous dollop of tzatziki, and top with fresh veggies. Build-your-own wraps are fun for family dinners.
- For a party platter, serve meatballs with extra tzatziki, pita triangles, and garnishes on a large tray for easy dipping.
Possible Ingredient Additions & Substitutions
- Swap lamb for ground beef, turkey, or chicken if preferred.
- Gluten-free breadcrumbs or crushed crackers work for a low-gluten option.
- Optional feta cheese in the meatball mix adds creaminess.
- Chili flakes or paprika can be increased for extra heat.
Tips for Perfect Meatballs
- Don’t overmix the meat—keep them tender.
- Use a small ice cream scoop for evenly sized meatballs.
- Let meatballs rest a few minutes after cooking to lock in juices.
- Squeeze cucumber for tzatziki to prevent watery sauce.
- Warm pita just before serving for soft, pliable wraps.
Storage Instructions
- Cooked meatballs: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven.
- Tzatziki: Best consumed within 2 days. Stir before serving.
- Freezing: Meatballs freeze well for up to 2 months. Thaw overnight in the fridge before reheating.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Protein | 28 g |
| Fat | 25 g |
| Saturated Fat | 9 g |
| Unsaturated Fat | 16 g |
| Carbohydrates | 18 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 520 mg |
| Cholesterol | 95 mg |
| Trans Fat | 0 g |
Frequently Asked Questions
Can I bake the meatballs instead of frying?
Absolutely! Bake at 400°F (200°C) for 15–20 minutes until golden and cooked through.
Can I make these ahead of time?
Yes. Meatballs can be prepared and shaped a day ahead. Store in the fridge and cook just before serving.
What if I don’t like lamb?
Ground beef, turkey, or chicken works perfectly—though lamb gives the classic Mediterranean flavor.
Can tzatziki be made vegan?
Yes, use plant-based yogurt and omit the dill if desired.
Serving Suggestions
- Serve as a build-your-own wrap with warm pita and fresh veggies.
- Pair with Greek Appetizer Board with Tzatziki and Pita Chips for a mezze night.
- Complement with Chickpea Orzo Bowl for a light, protein-packed side.
- Add roasted vegetables inspired by Sheet-Pan Lemon Chicken with Roasted Vegetables for a complete Mediterranean feast.
Conclusion
There you have it—Greek Lamb Meatballs with Tzatziki & Pita that are easy to make, bursting with flavor, and perfect for any occasion. Juicy, spiced lamb, creamy tzatziki, and soft pita bread—honestly, what’s not to love? Try this recipe and watch it become a go-to in your kitchen.
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Greek Lamb Meatballs with Tzatziki & Pita | 5 Easy Flavorful Tips
- Total Time: 35 minutes
- Yield: 4 servings
Description
Juicy, herb-packed Greek lamb meatballs meet cool, creamy tzatziki and warm pita for the ultimate Mediterranean comfort food. Perfect for weeknight dinners, mezze platters, or easy entertaining—this recipe balances bold spices with refreshing yogurt sauce, creating a dish that’s both satisfying and fresh.
Ingredients
- For the Lamb Meatballs:
1 lb (450 g) ground lamb
1/4 cup breadcrumbs
1 small red onion, finely grated
2 cloves garlic, minced
1 large egg
2 tablespoons fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for cooking)
- For the Tzatziki:
1 cup Greek yogurt
1/2 cucumber, grated and excess water squeezed out
2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
1 tablespoon olive oil
Salt and pepper, to taste
- To Serve:
4 pita breads, warmed
Sliced tomatoes, cucumbers, and red onions (optional garnish)
Instructions
In a large bowl, mix ground lamb, breadcrumbs, grated onion, garlic, egg, parsley, mint, oregano, cumin, paprika, salt, and pepper. Stir gently until just combined.
Roll the mixture into small meatballs, about 1 inch in size.
Heat olive oil in a skillet over medium heat. Cook the meatballs in batches for 8–10 minutes, turning occasionally, until browned and fully cooked.
For the tzatziki, combine yogurt, grated cucumber, garlic, lemon juice, dill, olive oil, salt, and pepper in a bowl. Mix until smooth and creamy.
Warm the pita breads, then serve with lamb meatballs, generous tzatziki, and fresh vegetables.
Notes
Don’t overmix the meatball mixture or they’ll turn dense.
Chill tzatziki before serving to let the flavors meld.
Meatballs can be baked at 400°F (200°C) for 15–20 minutes as a lighter alternative.
Store leftovers in the fridge: meatballs up to 3 days, tzatziki up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 portion (about 4–5 meatballs + pita + tzatziki)
- Calories: 390 kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 25 g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18 g
- Fiber: 2g
- Protein: 28mg
- Cholesterol: 95mg