Easy Greek Lamb Meatballs (with Lemon Dill Yogurt Sauce)
Greek lamb meatballs are a dinner that feels special while staying easy enough for a weeknight. These oven-baked meatballs are packed with fresh herbs and warm Mediterranean spices, then finished with a creamy lemon dill yogurt sauce that balances the richness of the lamb. Baking keeps them juicy and hands-off, while the tangy sauce pulls everything together for a cozy but fresh meal!
Servings: 6 servings
Equipment
Ingredients
Meatballs
- 2 lbs ground lamb or ground beef
- 3 cloves minced garlic
- 2 eggs
- ¼ cup gluten free 1:1 flour
- 2 tsp salt
- ½ tsp pepper
- 1 tbsp fresh parsley chopped
- 2 tsp fresh mint chopped
- 1 tbsp fresh dill chopped
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp onion powder
- 1 tsp crushed red pepper
Lemon Dill Yogurt Sauce
- ¾ cup plain non-fat Greek yogurt
- ¼ cup sour cream
- ¾ cup crumbled feta
- 2 tbsp fresh dill chopped
- Juice from ½ lemon
- 1 tsp salt
- ½ tsp pepper
- 2 tbsp milk to thin it out, if needed
Instructions
- Preheat oven to 425. Line a large baking sheet with parchment paper.
- Combine the meatball ingredients in a bowl and mix well using your hands.
- Use a 1.5 inch cookie scoop to form 30 meatballs and place them in rows on the baking sheet. Bake for 18-22 minutes or until they are cooked through and nice and browned.
- Meanwhile, make the feta dill yogurt sauce. Combine the ingredients in a bowl and whisk until combined.
- Serve the meatballs with white rice, pickled onions, tomatoes, cucumbers, lettuce, black olives, some of the sauce, and garnish with fresh mint, dill, and parsley, if desired. Enjoy!
Air Fryer:
- Preheat to 400 for 3 minutes. Spray the basket with oil and arrange the meatballs in a single layer (you will need to do 2-3 batches) and spray with oil. Cook for 12-13 minutes, flipping halfway through.
Notes
- For a dairy free option, use this DF tzatziki recipe!
- Avoid overmixing the lamb mixture – mix just until combined to keep the meatballs tender and juicy!
- Leftover meatballs keep well in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave until warmed through.
- The yogurt sauce can be made a day ahead and stored separately, making this a great recipe to prep in advance for busy weeks!
Nutrition
Serving: 5meatballs + ⅙ sauce | Calories: 493kcal | Carbohydrates: 8g | Protein: 35g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 189mg | Sodium: 1508mg | Potassium: 463mg | Fiber: 1g | Sugar: 2g | Vitamin A: 411IU | Vitamin C: 4mg | Calcium: 189mg | Iron: 3mg