Feta Stuffed Lamb Meatballs

With Homemade Tzatziki Sauce

These rich and juicy meatballs are so easy and simple, you don’t even have to wait for summer to enjoy their bright flavors. And to make it even better, we’re going to pair them with homemade Tzatziki Sauce. Double or triple the recipe if you want to make this a substantial meal.

First, we’ll start by dicing a small onion and mincing some garlic. I feel like more than 50% of my savory recipes start with these two ingredients, but they really are what give a great flavor foundation to many dishes. Once you’re done chopping, sauté the onions in a little bit of olive oil until they’re golden brown. At this point, you can mix in the garlic and turn off the heat immediately.

My Tzatziki Sauce may not be 100% authentic, but it compliments these meatballs so perfectly without being too overwhelming. Lamb meatballs are already so rich and bold, and when you go one step further with the feta inside, you almost don’t need anything extra. But this extra lemony and bright sauce was specifically formulated to counterbalance the richness of the meatballs. Make sure you squeeze out as much of the excess water as you can from the grated cucumbers, so that the sauce doesn’t get too runny.

To make our meatball mixture simply add in all of the ingredients to the ground lamb. The two herbs that I chose for this recipe are cumin and dried oregano. I typically encourage everyone to use fresh herbs as much as possible, but oregano is one exception to that rule. There’s something about dried oregano that I find gives such a depth of flavor to a dish like this. On the contrary, I would never say that about basil or cilantro, for example.

After the meatball mixture is well combined, divide the feta cheese block into 8 half-inch cubes. Some feta cheese is crumblier than others, so take your time and try to maintain the cube shape as much as you can. To form the meatballs, take a large spoonful of the meat mixture, place a piece of feta in the center, and then roll it into a ball, making sure the feta is completely enclosed. I love using these mini ice cream scoops for many different purposes around my kitchen other than, of course, scooping ice cream.

I like to get a nice crust on them before they go into the oven to finish cooking. So you don’t have to worry about fully cooking them at this point. After you flip them over once, you can transfer the pan into the oven and bake them. It is nice to have pans and pots that can go directly into the oven!

Now top each one with a generous spoonful of Tzatziki Sauce, maybe a sprinkle of dill, and serve warm! These juicy meatballs, with their flavorful filling and refreshing sauce, are sure to be a hit at your next gathering. I hope you and your guests will enjoy them as much as I do!

Pairing Suggestion: Lighter Red Wine such as Pinot Noir or Shiraz – or You do You! Cheers!

Feta Stuffed Lamb Meatballs

Recipe by sipandappCourse: MeatCuisine: Mediterranean

Servings

8

Meatballs

Cooking time

40

minutes

All of my recipes are designed to be served as appetizers. Please double or triple the amount to adjust to your needs.

Ingredients

• 1 Medium Onion (about 100g) Diced

• 1 tsp Finely Minced Garlic

• 1 tsp Olive oil

• Pinch of Salt

• ½ lb Ground Lamb

• 3 TBSP Plain Breadcrumbs

• 1 Large Egg

• 2 TBSP Greek Yogurt (or Sour Cream)

• ½ tsp Cumin

• ½ tsp Dried Oregano

• ½ tsp Salt

• ½ tsp Black Pepper

• 2 oz Feta Cheese

• Oil for Frying (Enough to thinly coat the pan)

• Tzatziki Sauce

• ½ Large Cucumber Grated (Enough to make ½ cup grated)

• 2 TBSP Fresh Dill Finely Chopped

• ⅓ Cup Greek Yogurt

• ½ tsp Lemon Zest

• 1 TBSP Lemon Juice

• ½ tsp Garlic Grated

• A Few Pinches of Salt and Black Pepper (Do not overdo it!)

Directions

• Preheat the oven at 400°F (200°C). Begin by sautéing diced onions in a little olive oil until golden brown. Add minced garlic and immediately turn off the heat. Let it cool.
• Prepare the Tzatziki Sauce: Grate the cucumber and squeeze out excess water. Mix in rest of the sauce ingredients in a bowl. Set aside.
• Mix the meatball ingredients: Combine ground lamb with sautéed onions and garlic, breadcrumbs, egg, Greek yogurt, cumin, oregano, salt, and pepper. Mix well.
• Prepare the Feta Cheese: Divide the feta cheese block into 8 half-inch cubes, maintaining cube shape as much as possible.
• Assemble the meatballs: Take a large spoonful of the meat mixture and place a piece of feta in the center. Roll into a ball, ensuring the feta is completely enclosed.
• Heat a frying pan over medium heat and coat the bottom with a thin layer of oil.
• Brown the meatballs in the frying pan, getting a nice crust on them. You don’t need to fully cook them at this point.
• Finish cooking in the oven: Once browned, transfer the pan into a preheated oven at 400°F (200°C) and bake for about 12-15 minutes until fully cooked.
• Once cooked, serve the stuffed lamb meatballs with the prepared tzatziki sauce on top or on the side.

Recipe Video