Lamb, baby! Yum. I realize it’s not for everyone but man, oh man, do I love it. It’s a passion my husband and I share. In fact, we once hosted a party for which we served only lamb from the 1/2 butchered lamb we got at the farmers market. It’s that serious. Lamb meatballs are clearly a favorite. I also typically prefer to bake my meatballs in the oven to ensure even cooking. The avocado tzatziki complements them perfectly. The best part about these meatballs is that you could easily make a double batch and freeze half for an easy weeknight meal. Score!
Active Time: 10 minutes | Cooking Time
Difficulty Level: Easy
- 1 lb ground lamb
- 1 egg, lightly whisked
- 1/2 medium red onion, finely diced and 1 tsp reserved
- 2 plus 2 cloves garlic, minced, divided
- 1 lemon, half of it zested and of it juiced
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1 tbsp fresh dill
- 1 ripe avocado
- 1 medium cucumber, halved and seeds removed (I only had the mini cucumbers, so I used 2)
- 1/4 cup full fat coconut milk, canned
- Sea salt and fresh cracked black pepper, to taste
Preheat the oven to 350 degrees F.
Assemble your meatballs by combining in a medium bowl the ground lamb, egg, all but 1 tbsp of onion, half of the minced garlic, lemon zest (remember, we’re only using the zest from half of the lemon), oregano, coriander, salt and pepper. Work them together with your hands until well combined and form them into 2 tbsp sized balls, dipping your hands in water to keep the meat from sticking to your fingers.
Arrange the meatballs on a lined baking sheet (a silicone mat is great here) with at least 1 inch between each meatball. Bake for 25 minutes or until the fat is starting to carmelize and the meatballs are as firm as a ripe tomato.
While the meatballs are baking, prepare your tzatzki sauce by combining the avocado (remember we already know how to crack one of these bad boys open and store them properly), cucumber, coconut milk remaining garlic, lemon juice, dill, salt and pepper in the bowl of a food processor. Blend until smooth and store in the refrigerator (with your avocado pit).
Enjoy the meatballs with your yummy tzatzki sauce. We paired this with a simple spinach salad dressed with lemon viniagrette.