clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Greek Freak Lamb Meatballs & Tzatziki

Greek Freak Lamb Meatballs & Tzatziki

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



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


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.