Everybody loves meatballs! Luscious lamb, goat cheese, and Greek tzatziki!


Makes about 20 meatballs, 1½ cups tzatziki

Meatballs:

17 oz lamb mince

1 large egg, lightly beaten

1½ cups breadcrumbs

2 garlic cloves, crushed

3 tablespoons fresh thyme, finely chopped

3½ oz goat cheese, crumbled

2 tablespoons olive oil

salt & black pepper, to taste





Tzatziki Dip:

1 cucumber, grated

12 oz Greek yogurt

2 cloves garlic, finely chopped

3 tablespoons fresh dill, very finely chopped

1 tablespoon lemon juice

dash of extra virgin olive oil

salt & black pepper, to taste


  1. Combine mince, egg, breadcrumbs, garlic, thyme, and cheese.
  2. Season with salt and pepper.
  3. Mix with clean hands to combine.
  4. Roll mixture into balls.
  5. Heat oil in a large frying pan over medium-high heat.
  6. Cook meatballs, turning, for 5–7 minutes, or until browned and cooked through.
  7. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid.
  8. Combine the yogurt, cucumber, garlic, dill, and lemon juice.
  9. Add a dash of olive oil.
  10. Season with salt and pepper.
  11. S erve meatballs with tzatziki on top or on the side.

TIP:

Photography by TEXT+RECIPES+STYLING by Sanna Kekalainen | PHOTOGRAPHY by Reetta Pasanen

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