Lamb Meatballs

Written by Kinesha Goldson Dickman on

Last Updated on January 27, 2025

Elevate your weeknight dinner with these Mediterranean lamb meatballs, featuring ButcherBox’s premium ground lamb. Paired with fresh quinoa tabbouleh and a tangy tzatziki sauce, this recipe is a perfect blend of bold flavors and healthy ingredients that’s sure to impress.

Mediterranean Lamb Meatballs with Quinoa Tabbouleh and Tzatziki

Enjoy a delicious Mediterranean-inspired meal with these lamb meatballs, paired with quinoa tabbouleh and creamy homemade tzatziki. Perfectly spiced and easy to make, this dish is both flavorful and wholesome.
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Protein: Lamb
Cut: Ground Lamb
Course: Lunch, Main Course, Meal Prep
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients

For the Meatballs:

  • 1 lb ButcherBox Ground Lamb
  • 1/4 cup red onion finely chopped
  • 2 cloves garlic minced
  • 1/4 cup fresh parsley chopped
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp smoked paprika
  • 1/4 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 egg beaten
  • 1/4 cup breadcrumbs optional

For the Quinoa Tabbouleh:

  • 1 cup cooked quinoa
  • 1/2 cup parsley chopped
  • 1/4 cup mint chopped
  • 1/2 cup tomatoes diced
  • 1/4 cup cucumber diced
  • 2 tbsps lemon juice
  • 2 tbsps olive oil
  • Salt and pepper to taste

For the Tzatziki:

  • 1 cup Greek yogurt
  • 1/2 cucumber grated and drained
  • 1 clove garlic minced
  • 1 tbsp fresh dill chopped
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • Instructions:
  • Prepare the Meatballs:

Instructions

Prepare the Meatballs:

  • In a large bowl, combine the ground lamb, red onion, garlic, parsley, cumin, coriander, smoked paprika, cinnamon, salt, pepper, egg, and breadcrumbs (if using). Mix until well combined.
  • Shape the mixture into small meatballs, about 1.5 inches in diameter.
  • Heat a large skillet over medium heat. Add a little oil and cook the meatballs in batches, turning occasionally, until browned and cooked through, about 10-12 minutes. Remove and set aside.

Prepare the Quinoa Tabbouleh:

  • In a mixing bowl, combine the cooked quinoa, parsley, mint, tomatoes, and cucumber.
  • Drizzle with lemon juice and olive oil, then toss to combine. Season with salt and pepper to taste.

Prepare the Tzatziki:

  • In a small bowl, combine the Greek yogurt, grated cucumber, garlic, dill, and lemon juice. Mix well and season with salt and pepper to taste.

Assemble:

  • In serving bowls, place a portion of the quinoa tabbouleh. Top with 3-4 lamb meatballs.
  • Add a dollop of tzatziki on the side. Serve with pita bread or a simple cucumber and chickpea salad if desired.
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Kinesha Goldson Dickman is a talented chef, recipe developer, and former Executive Producer at ButcherBox. Passionate about creating approachable, flavor-packed dishes, Kinesha blends creativity and simplicity to share recipes that celebrate quality ingredients, inspiring confidence and joy in the kitchen.

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