Picture yourself in a cozy Greek taverna, where vibrant herbs and fresh ingredients come together in harmony. Today, we’re making succulent Greek lamb meatballs bursting with cumin, oregano, fresh mint, and dill. Alongside, we’ll whip up a cool, creamy tzatziki and a refreshing orzo salad with olives and tomatoes. This recipe brings the flavors of the Mediterranean straight to your kitchen—let’s get cooking!
- In a large bowl, combine ground lamb, ground cumin, ground oregano, a pinch of red pepper, chopped fresh parsley, chopped fresh dill, chopped fresh mint, finely diced red onion, black pepper to taste, and minced garlic.
- Mix thoroughly until well combined.
- Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.
- Cook the meatballs in a lightly oiled skillet over medium heat until browned on all sides and cooked through, about 8-10 minutes.
- Remove from heat and set aside.
For the tzatziki:
- Grate a seedless cucumber and squeeze out excess moisture.
- In a bowl, combine the cucumber, 2 cloves of minced garlic, chopped fresh dill, and juice of one lemon.
- Stir in Greek yogurt until well mixed.
- Add salt to taste, and refrigerate until ready to serve.
- Cook orzo according to package instructions, then drain and let cool.
- In a bowl, combine the cooled orzo with halved cherry tomatoes and pitted olives.
- Drizzle with olive oil, and season with salt and pepper to taste.
- Toss gently and serve alongside the meatballs and tzatziki.
