Greek Lamb Meatballs with Tzatziki

Gaby, these were DELISH! I doubled the meatball recipe for leftovers and served it with buttery rice and watermelon tomato salad. And the feta tzatziki....crazy good!!! I'm glad I have plenty leftover to use on salads, dip veggies into, and drizzle over grilled chicken tomorrow. Thanks for this weeknight crowd pleaser!

Made this exactly as described above, and it was amazing. This was enough for two of us for dinner and to pack one full lunch for the next day. I think the quality of your lamb makes a huge difference. Buy local from your farmer's market if possible!

Both the meatballs and the sauce are so delicious! I made these with the intention of not sharing with my son, who DOESN'T LIKE LAMB and who had leftover shrimp stir fry to eat for his supper. I made the mistake of offering one to him to try. Unfortunately, he LOVED them. Sigh.

These meatballs are DELICIOUS.
I followed the recipe, didn't change a thing. I doubled it and made about 24 meatballs.
I baked at 425 degrees for 10 minutes. Turning them over 1/2 way through the cooking.
I also made Gaby's tzatziki sauce. That too is delicious.

These are so good. I make them every few weeks. Work great with some pearl cous cous, and a cucumber, tomato and avocado salad too!

Could not find ground lamb, used ground chicken instead. Great hit for Easter appetizer. Tzatiki was very tasty.

We add cumin to the lamb but otherwise LOVE these. This dinner is a huge hit with our 6 and 9 year old kids, and the leftovers (we double the recipe) make for a great packed lunch.

Fantastic! Lovely soft tender tasty meatballs. And the sauce is amazing, although maybe next time I won't put a much lemon... the one I had was quite large. Family of 5 are 2x the recipe with couscous (made using chicken stock with grape tomatoes and lemon juice) and streamed brocolini.
Yum!

My meatballs needed more salt but overall a hit! That tzatziki is the best I’ve ever had and so easy, I made it in the few minutes it took to broil the meatballs!

AMAZING recipe! I made a huge batch and froze half. My 4 kids loved it and I will make this again and again!

I made these as written and they were a hit around the family, from youngest to oldest. Being a soccer coach, I work in the afternoons and evenings. I made these during the day and kept them in the fridge, along with a simple tomato/cucumber/red onion salad. I also cut up pita and brushed with olive oil and sprinkled with salt. When I got home from training, I popped the meatballs in the oven for 5 min, followed by the pita for a min to toast it, and dinner was ready! Next time I will try with ground turkey or chicken. Thank you for a a quick, weeknight recipe that can be prepped in advance and goes beyond the normal pasta/casserole/slow cooker dish (not that I have anything against those!).

I want to give TEN STARS. I made the greek chopped salad as well. What a wonderful dinner. I did cheat and used tzatziki from Trader Joes and added the feta. I also did not broil the meatballs- instead roasted at high temp (and probably overcooked a tiny bit but who cares when the taste is so good).

YUM... had left overs for lunch yesterday. Oh so good.

Ooooh, this sounds like the perfect summer meal. Light and delicious!

These are incredibly delicious. We actually grill them in a grill basket and they are even better.