During my travels through the Mediterranean, I fell in love with the hearty simplicity of Greek lamb meatballs (keftedes) alongside creamy tzatziki. This recipe brings that authentic street‑food charm to your kitchen: tender meatballs seasoned with garlic, oregano, and mint, plus a cooling cucumber‑yogurt sauce that cuts through the richness. Perfect as an appetizer, main dish, or tucked into pita pockets. Here’s the lowdown:

Ingredients

Meatballs:

• 1 lb ground lamb

• 1 small onion, grated and excess moisture squeezed out

• 2 garlic cloves, minced

• 2 Tbsp chopped fresh mint

• 2 Tbsp chopped fresh parsley

• 1 tsp dried oregano

• ½ tsp ground cumin

• Salt and pepper

• 1 egg, beaten

• ¼ cup panko breadcrumbs

Tzatziki:

• 1 cup Greek yogurt

• ½ cucumber, grated and drained

• 1 Tbsp lemon juice

• 1 Tbsp chopped fresh dill

• 1 garlic clove, minced

• Salt and pepper

Step‑by‑Step Process

1. Prep Meatball Mix
   In a bowl, combine lamb, onion, garlic, mint, parsley, oregano, cumin, salt, pepper, egg, and breadcrumbs. Mix gently until just combined.

2. Form Meatballs
   Shape into 1‑in meatballs (yields ~20). Place on a parchment‑lined pan.

3. Cook Meatballs
   Either bake at 400 °F (200 °C) for 15–18 minutes or pan‑sear in a drizzle of olive oil over medium heat, turning to brown all sides.

4. Make Tzatziki
   Stir together yogurt, cucumber, lemon juice, dill, garlic, and salt/pepper. Chill until ready.

5. Serve
   Arrange meatballs on platter with tzatziki. Garnish with extra mint or dill.

Why It Works

• Fresh Herbs: Mint and parsley brighten lamb’s richness.

• Drained Cucumber: Prevents watery sauce.

• Dual Cooking Options: Bake or pan‑sear for convenience.

Serve with warm pita, olives, and a simple Greek salad for a complete Mediterranean feast that’s as easy as it is flavorful.