Lamb Keftedes with Tzatziki

Lamb keftedes are Greek meatballs and a traditional menu item for this Mediterranean country.  When mixed with spices and lemon juice, these meatballs take on a fresh flavor that is unique and delicious.

Antioxidants fill this dish and is probably one if the reasons Medittereanean cuisine is so often named one of the healthiest ways to eat. How can you beat onions, garlic, cumin, and lemon juice?

Add yogurt dressing (tzatziki), rice, and salad greens, and you’ve got a flavorful meal that you can grill, with little mess.

Greek tomato sauce or avgolemono sauce also work well with these keftedes.

Serve as meatballs and sauce, or put the whole together as a wrap sandwich. Perfect for a quick weekday dinner, but so flavorful that it’ll taste like you cooked all day!

Lamb Keftedes (Meatballs)

You can also serve these meatballs as kabobs, if you wish, by forming the meat on skewers before grilling.

Lamb Keftedes

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: Mediterranean
Servings: 4
Author: A. JoAnn


  • 1 1b. lamb ground
  • ½ lemon juiced
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 tbsp. za'tar seasoning
  • 1 tsp. ground cumin
  • 1 ½ tsp. ground coriander
  • 1 onion minced
  • 2 tsp. crushed garlic


  • Combine all ingredients thoroughly. Shape into cylinders about 2 inches thick and 3 inches long.  Grill or broil, turning to cook evenly.  Serve with yogurt sauce (tzatziki).


Tzatziki (Yogurt Sauce)

Make this yogurt sauce in the morning and refrigerate, or allow it to rest at least 30 minutes before serving, to get the full flavor.  Tzatziki is also wonderful as a dip, with veggies and pita bread.

Tzatziki (yogurt sauce)

Speed up the process of making this yogurt sauce by grating the cucumber over cheesecloth and squeezing out excess liquid.
Prep Time10 minutes
30 minutes
Total Time40 minutes
Course: sauce
Cuisine: Mediterranean
Servings: 4
Author: A. JoAnn


  • ¾ cup seedless cucumber peeled and grated
  • 1 cup plain yogurt Greek style
  • 1 tsp crushed garlic
  • 1 tbsp dried dill
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper


  • Grate cucumber over a piece of cheesecloth and sprinkle with salt.  Squeeze the pulp until most of the liquid had drained.
  • In a medium bowl, mix the cucumber with the plain yogurt. Add the oil and spices. Cover and refrigerate for about 30 minutes.

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Author: A. JoAnn

Here is where I share the beauty I find in everyday life; and the humor, too!

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