Greek-Style Lamb Meatballs with Za'atar + Tzaziki


I’m about to prove why Greek night should be your new go-to.

Unlike an Italian meatball, a Greek version is bit simpler and actually a bit healthier. I used lean ground lamb, herbs and za’atar, a Mediterranean spice medley I’m totally obsessed with. Super quick and easy to throw together, lamb is a beautiful alternative to beef and in my opinion, has so much more flavor! Whenever I make meatballs, I always roast them in the oven as opposed to pan-frying. Let’s be honest — who wants to stand over the stove and tend to meatballs for thirty minutes? Oven-roasted meatballs hold their shape, cook evenly, and never dry out. Trust me.

Traditionally, Greek meatballs are served in or on a pita. I love allowing each person to customize his or her plate, whether a spread of tzaziki, row of fresh cucumbers or red onion, or an extra sprinkle of za’atar.

Follow along to create this super easy and extra flavorful dinner spread!


Makes 4 servings

1 cup nonfat Greek yogurt
1 cucumber, peeled and chopped
2 garlic cloves, minced
Zest of one lemon
Juice of 1/2 lemon
Kosher salt
Black pepper

1 pound ground lamb
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon za’atar
1 teaspoon cumin
1/2 cup fresh parsley, finely chopped

4 rounds of na’an or pita bread
1/2 cucumber, thinly sliced
Plain hummus
1/2 red onion, thinly sliced
8 ounces feta cheese, crumbled
Olive oil, to garnish

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. First, prepare meatballs by mixing all ingredients in a glass bowl. Using a scooper or eye-balling, roll 1-tablespoon-sized meatballs and evenly place on the parchment paper. Transfer to the oven and cook for 20 minutes.

3. Meanwhile, in a small bowl, mix tzaziki ingredients together. Season with salt and pepper; taste and adjust accordingly. Set aside to marinate.

4. During the final 5 minutes of cooking the meatballs, pop the pita or na’an bread in the oven to warm. After 5 minutes, transfer meatballs to a serving bowl and pita to a serving plate. Sprinkle both with za’atar.

5. Serve tzaziki and other garnishes alongside pita and meatballs. Build your own and enjoy!