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One of mine and my husband’s favorite weeknight meals is my Greek Lamb Meatballs. Now, these aren’t Whole30 approved but post Whole30 challenge, they are great because they are still very healthy and delicious. However, I am doing a Whole30 Challenge right now so I thought I’d make these Whole30 Greek Lamb Meatballs with Tzatziki Sauce and share them with you all.
Plus, I don’t know if I have said it enough but having a batch of our Homemade Mayo in your fridge during the Whole30 makes all the difference in the freaking world. I can’t express it enough, y’all. It is SO versatile and makes everything much more delicious. Case and point, this tzatziki sauce! Since I couldn’t make my typical tzatziki using yogurt (no dairy allowed!!) I swapped it for some homemade mayo and voila!
These Whole30 Greek Lamb Meatballs with Tzatziki Sauce are an absolutely delicious and nutritious Whole30 meal that my husband and I enjoyed so much. I hope you enjoy, too!
- 1 cup Homemade Mayo (or Primal Kitchens)
- 1/2 cup peeled, seeded, and diced cucumber
- 1 tbsp. red wine vinegar
- 1 tbsp. fresh lemon juice
- 2 cloves garlic
- 1 heaping tbsp. freshly chopped mint
- 1 tbsp. freshly chopped dill
- kosher salt, to taste
- black pepper, to taste
- 2 lbs. ground lamb
- 3 cloves garlic, minced
- 1/4 tsp. dried oregano
- 1 heaping tbsp. finely chopped mint
- 1 heaping tbsp. finely chopped parsley
- 1/4 tsp. red pepper flakes
- kosher salt, to taste
- black pepper, to taste
- 1/2 zest of a lemon
- 2 tbsp. olive oil
- For the Tzatziki sauce- Combine all ingredients in a food processor or blender, pulse until ingredients are blended but the sauce still has a little bit of texture to it. Do not over blend. Refrigerate until ready to use.
- Combine all of the meatball ingredients, except the olive oil, in a large bowl. Be sure to season your meat rather generously with salt and pepper to ensure they are well seasoned. I like to put about 1 tsp. kosher salt in mine and 1/2 tsp. black pepper.
- Heat olive oil in a large skillet or cast iron over medium-high heat. When skillet is hot, but not smoking, drop meatballs in to the oil and then reduce the heat down to medium.
- Brown the top and the bottom of the meatball (about 4 minutes per each side).
- Next, reduce the heat to medium-low and cover the skillet and continue to cook until the meatballs are cooked all the way through, shaking the skillet every few minutes so that the meatballs cook evenly. This should take around 10 minutes.
- Cut into a meatball to ensure they are cooked through. If they aren't, cook for 3-5 minutes longer covered. If they are ready, using a slotted spoon remove meatballs from the skillet and onto some paper towels to soak up any excess grease.
- Serve and enjoy!
- I served mine over a bed of green lettuce with cherry tomatoes, sliced red onion, and diced cucumber. You could also add some kalamata olives. Top with the tzatziki sauce.
- You could also shrink the size of the meatballs to about 1 inch balls and serve with the tzatziki sauce as an appetizer!
Love this recipe so much, can you freeze the tzatziki sauce?? I wonder how that would turn out, trying to make some freezer meals for my friend
My family loves these meatballs! Can I make them in my air fryer oven? What temperature and how long to cook? Will it spray my oven with grease like it does when I cook them in the frying pan? Now that I finally got the air fryer setting working in my oven, I want to use it for everything!
Hi!! I be they would be great in the air fryer but I haven’t yet tried that method so I am not sure!
Hi Alex! We LOVE this recipe, but the instructions are missing the step where you actually make the meatballs. What size do you recommend making them (either by weight or diameter)? Thank you!
This was so good, even my 3 year old loved it until she remembered she was 3 and changed her mind at the end 😉
We will definitely be making this again.
hahaha, love that and SO true with kids!! Glad it was a hit!