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Greek Freak Lamb Meatballs & Tzatziki

  • Difficulty Easy
  • Time 1 hour

Our Greek Freak Mediterranean Blend is the not-so-secret ingredient that make these Lamb Meatballs super flavorful. With Rosemary, Basil, Oregano, Black Pepper, Sea Salt, Garlic, Onion, Orange Peel, Tomato, Chili Pepper, Parsley, Sunflower Oil, and more – Greek Freak is a complex but ultra-versatile blend with endless application options. From salads to roasted veggies, breads to even cocktails, this is a staple blend in commercial and home cook kitchens alike.

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Greek Freak Lamb Meatballs & Tzatziki

  • Author: Chef Tony Reed
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: Dozen meatballs

Ingredients

Scale

For the Meatballs:

  • 1 pound ground lamb
  • 1/4 cup pork rinds, blended until fine and granular
  • 1 large egg
  • 1/4 cup Greek Freak Mediterranean blend
  • 6 teaspoons ground cumin
  • 3 teaspoons ground coriander
  • salt and black pepper, to taste

For the Tzatziki:

  • 1 medium cucumber
  • 8 ounces thick Greek yogurt (5% fat or higher is best)
  • 1 lemon, juiced
  • 4 fresh mint leaves, chopped
  • Over Easy Everything blend, to taste
  • Kosher salt, to taste

Instructions

For the Meatballs:

  1. Mix together and cook one meatball to test flavor add more Greek Freak Mediterranean blend or salt as needed. 
  2. After adjustments, if any, roll each meatball to the size of golf balls.
  3. Pan fry until brown, move to a sheet tray and roast until 165 degrees internal temperature.

For the Tzatziki: 

  1. Peel and de-seed cucumbers.
  2. Shred cucumbers and add salt. 
  3. Wait 15-30 minutes and water will separate from the cucumber; drain and rinse cucumber to remove saltiness. 
  4. Combine the rest of the ingredients and serve with meatballs.

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Cumin, Ground

$12.99

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