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.
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.