Lamb Meatballs with Tzatziki and Mint Gremolata
Three components, all easy, and the gremolata comes together while the meatballs are in the oven.
Ingredients
Meatballs
- 1 lb ground lamb
- ½ cup panko
- ½ cup parsley
- 1 egg
- 3 cloves garlic, grated
- ½ medium white onion, grated
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
Tzatziki
- 1 cup Greek yogurt
- ½ cup English cucumber, grated
- 2 cloves garlic, grated
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ¼ cup dill, chopped
- ½ teaspoon salt
Mint gremolata
- 3 tablespoons mint, finely chopped
- 1 tablespoon dill, finely chopped
- Zest and juice of 1 lemon
- 3 cloves garlic, grated
- 1½ tablespoons olive oil
- Salt, to taste
Instructions
Heat the oven to 400°F and line a baking sheet with parchment.
Make the tzatziki first so it has time to sit. Wring the grated cucumber out in cheesecloth or a clean towel until it stops giving up liquid, then stir it together with the yogurt, garlic, olive oil, lemon juice, dill and salt. Refrigerate.
Combine all the meatball ingredients in a bowl and mix until just even — overworking makes them tight.
Roll into golf-ball-sized meatballs and space them out on the sheet.
Bake 18–20 minutes, turning them once at the halfway mark, until browned and cooked through.
While they bake, whisk the gremolata ingredients together.
Spread the tzatziki over a plate, sit the meatballs on top, and spoon the gremolata over. Serve with warm pita and lemon wedges.
Notes
Wringing the cucumber out properly is what keeps the tzatziki from going watery in the fridge.