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Spiced ground lamb (coriander and cinnamon, meet meatball) is made into tasty ’lil morsels and grilled to perfection. Juicy, golden brown, crispy-on-the-outside, melt-in-your-mouth-inside lamb meatballs.



Total time

50 minutes




Dinner, Lunch


  • ⅔ cup plain Greek yogurt
  • ¼ cup unsweetened coconut milk (or sour cream)
  • 2 tbsp mayonnaise (optional)
  • 1 tsp lemon zest + 1 tsp. lemon juice
  • 2 cloves garlic
  • 2 tsp fresh dill
  • 1½ tsp granulated sugar
  • 1 dash salt and ground black pepper
  • ½ english cucumber (diced)
  • 2 cups fresh mint leaves
  • 1 cup fresh spinach
  • ¼ cup unsalted nuts {almonds or walnuts}
  • 2 cloves garlic
  • zest and juice of ½ lemon
  • dash salt and ground black pepper
  • ¼ cup extra virgin olive oil
  • 1 lb ground lamb {or chicken}
  • 1 tsp dijon mustard
  • ½ yellow onion (finely minced)
  • 2 cloves garlic, finely minced {or 2 tsp. garlic powder}
  • 1 large egg
  • ½ cup breadcrumbs
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp coarse salt
  • ¼ tsp ground cinnamon
  • ¼ tsp ground black pepper
  • cooking spray
  • 4 whole grain pita rounds, toasted or grilled
  • ½ english cucumber, diced or sliced
  • ½ cup feta cheese
  • fresh cilantro (for garnish)
  • Mint pesto
  • meatballs
  • for SERVING


  1. To prepare Tzatziki sauce, combine ingredients through sugar in a food processor. Season with a dash of salt and black pepper; pulse until smooth. Taste and adjust seasoning, if necessary. Add diced cucumber and fold with a spatula. Spoon into a bowl and refrigerate.

    Rinse food processor with water. To prepare mint pesto, combine ingredients through lemon in a food processor and add a dash of salt and pepper. Pulse while drizzling olive oil in through the vegetable shoot until you reach desired consistency. Taste and adjust seasonings, if necessary.

    Preheat a grill to medium-high heat. In a bowl, combine all meatball ingredients {except oil}. Work with your hands until everything is thoroughly combined. Form meatballs using your hands and place them on a plate. Brush meatballs with canola oil or spritz with cooking spray.

    Place them on the grill and cook, rotating a few times, about 8-10 minutes or until cooked through.

    To serve, place meatballs in toasted or grilled pita bread. Drizzle with Tzatziki and mint pesto and top with cucumbers, feta and fresh cilantro leaves.
  2. View the recipe instructions at The Gourmet RD

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