Greek Lamb Meatballs

Greek Lamb Meatballs



  • 1 packet of VHL rosemary and mint sausages
  • 1/3 cup feta cheese, crumbed
  • 1/4 cup shallots, minced
  • 3 Tbs semolina (or breadcrumbs) 
  • 3 Tbs parsley, minced
  • 1 tsp ground cumin
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 egg, lightly beaten

Tzatziki sauce:

  • 1 cup cucumber, shredded
  • 2 tsp kosher salt
  • 1 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 Tbs lemon juice
  • 2 Tbs fresh dill, minced
  • 2 Tbs fresh mint, minced 

The Victoria Hill Method:

For meatballs:

  1. Remove the sausage casings and place the filling into a large bowl. 
  2. Add crumbled feta cheese, minced shallots, semolina, minced parsley, cumin, allspice, cinnamon, salt, and beaten egg.
  3. Using your hands, work the mixture until it's completely combined.
  4. Cover and let sit in the refrigerator for at least an hour.
  5. After an hour, preheat your oven to 180 deg and line a large tray with baking paper.
  6. Roll lamb mixture into balls and lay onto the prepared baking sheet.
  7. Bake for about 20 minutes until the meatballs are slightly crispy on the outside and no longer pink on the inside.
  8. Serve hot or cold with tzatziki sauce.

For tzatziki sauce:

  1. Add shredded cucumber to a colander, sprinkle with salt, and toss to coat evenly.
  2. Let the cucumber sit for about 30 minutes to help draw some of the water out of the cucumber. Press the cucumber against the colander to get as much water out as possible.
  3. In a medium-sized mixing bowl add salted cucumber, Greek yogurt, grated garlic, lemon juice, minced dill, and minced mint.
  4. Stir together to combine.
  5. Keep cold until ready to use.


If time is of the essence opt for store bought Tzatziki. 

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