These lamb meatballs are filled with Mediterranean spices and fresh herbs for a delicious and unique spin on classic meatballs. Served with a quick tzatziki on the side.
Combine all meatball ingredients in a large bowl. Let mixture chill for 20 minutes in the fridge or 10 minutes in the freezer.
Meanwhile, add all tzatziki ingredients to a bowl and mix until combined. Store in the fridge until ready to serve.
Take out meatball mixture and form into 12 evenly sized balls, about 1.5 inches across.
Preheat outdoor grill or pan to medium high heat and lightly spray with cooking spray. Add over meatballs and turn every few minutes. Cook until browned on all sides and internal temperature reaches 160 degrees.
Bake or air fry: Alternatively, you can bake in the oven at 400ºF for 20-25 minutes or you can air fryer at 400ºF for 12-14 minutes. Ensure the center of the meatball reaches 160ºF.
Serve with Tzatziki and sprinkle more fresh mint and cilantro over meatballs.
Video
Notes
*How to toast spices: Add spices to a large pan and toast over medium heat until slightly browned and aromatic, about 1-2 minutes. Transfer to mortar and pestle or spice grinder and grind until finely ground. Set aside for later. If you don't have whole spices: If you don’t have whole spices feel free to skip toasting and grinding them and instead all the same amount of the ground spices to the lamb meatball mixture.