Go Back
Print

Quick and Easy Greek Lamb and Spinach Meatballs with Tzatziki

These quick lamb meatballs have feta, spinach, and pinenuts in them! Make up a batch for a satisfying dinner, served with tzatziki and a classic horiatiki salad 

Servings 30 Meatballs

Ingredients

Meatballs

  • 1.5 lb ground lamb
  • 2 cups packed chopped spinach
  • 2 cloves minced garlic
  • 1 cup minced onion
  • 1/3 cup chopped pine nuts
  • 1 egg
  • 2 tablespoons olive oil
  • 1 tablespoon very finely minced fresh oregano
  • 1/2 cup finely crumbled feta
  • 1/2 teaspoon salt

Tzatziki

  • 1 cup full-fat plain Greek yogurt
  • 1/3 cup diced cucumber
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh mint
  • 2 teaspoons lemon juice
  • 1 teaspoon olive oil
  • 1-2 cloves garlic
  • 1/4 teaspoon salt

Instructions

  1. In a heavy frying pan, heat the oil until shimmering. Add the onions and cook on medium-low heat until thoroughly browned, around 10 minutes. Add the garlic and cook for another 2-3 minutes, then add the spinach and cook for another 4-5 minutes, until the spinach is wilted and some of the liquid cooks off. Remove from heat.

  2. In a large bowl, combine the spinach mixture with the lamb, feta, pine nuts, oregano, and salt. Mix thoroughly until all the ingredients are evenly incorporated.
  3. Working in batches, cook the meatballs at 325F for 11 minutes in the Airfryer.
  4. If you’re making these meatballs without an Airfryer, add 3 tablespoons of oil to the same heavy pan you used for the aromatics and add the meatballs. Cook on medium-high heat, turning once, until browned and cooked through - around 5-7 minutes each side.
  5. While the meatballs are cooking, combine all the ingredients for the tzatziki in a small bowl and mix thoroughly. Serve with meatballs.