Grilled Greek Lamb Meatballs with Tzatziki Sauce, so good and gluten free!
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Grilled Greek Lamb Meatballs with Tzatziki

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Author: Colleen Kennedy


  • 1 pound ground lamb
  • 3 cloves garlic minced
  • 2 TBS grated or finely minced onion
  • 2 TBS chopped parsley
  • 1/2 tsp cumin
  • 1 1/2 tsps Kosher salt
  • 1 tsp black pepper
  • 1/4 - 1/2 tsp Cayenne red pepper


  • Combine all ingredients together, mixing gently with your hands.
  • Form into bite sized balls about inches in diameter, compressing them firmly with your hands as you do.
  • Cover and refrigerate for 30 minutes to an hour.
  • Oil your grill.
  • Heat grill to med-high and cook (placing balls directly on your grill) for 4-5 minutes per side or until done to your liking.
  • Skewer 1 meatball on wooden skewers if you like for serving.
  • Serve with Tzatziki sauce


I find grilling the meatballs directly on the frill is easier than on skewers. Since these have no fulling, if you try to pick them up to turn them with the sticks AND the meat is not ready to release, you may find your skewers ripping right through the meat.
If you want to serve them on skewers (which is always fun), skewer then after they come off of the grill.
Turn your meatballs over gently using either a spatula to scrape them off the grill or with tongs. Oiling your grill as well as waiting until the char has formed on your meat (any meat on the grill that is) ensures the meat will release easily.