by in Recipes June 14, 2018

Here is the recipe for the Greek Lamb Meatballs which accompanied the Cauliflower and Chickpea Salad posted on June 5th.

I am also including the recipe for the Tzatziki I made to serve with them.


  • 1/2 kg minced lamb
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 3 cloves minced garlic
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh mint, chopped
  • Salt and Pepper
  • ¼ cup crumbled feta cheese

In a large bowl combine everything except the feta cheese and mix until everything just combined.

Add the feta cheese and mix carefully –   you don’t want to make it like a paste.

Form the mixture into 2 inch balls.  This mixture makes roughly 8 meatballs.  (Just increase the amount of all the ingredients in proportion if you want to make more!!)

You can make them to this point, put them on a tray, cover them and put them in the fridge until you are ready for them.  This actually allows all the flavours to develop nicely together.

When you are ready, cook the meatballs on the BBQ, until nicely brown outside and cooked thoroughly inside.

Alternatively, if you were cooking inside, you could grill them, or cook them in a frypan.


  • ½ cucumber, peeled and then grated.
  • 1 cup plain Greek Yoghurt
  • 1 tablespoon lemon zest
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon chopped fresh dill
  • 1 clove minced garlic
  • Salt and Pepper

Place the grated cucumber into a small strainer and squeeze out excess water.

Combine the grated cucumber with the rest of the ingredients and mix well.

Cover and place in the fridge until ready to use.