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Greek Meatballs with Tzatziki

Servings 4 people


For the Meatballs

  • 250 g Lamb mince
  • 250 g Pork mince
  • 1 tbsp Olive oil
  • Handful of Fresh Mint
  • 1.5 tbsp Cumin
  • (Optional) Feta and sliced cucumber to serve

Tzatziki dip

  • 300 g Thick Greek Yogurt
  • 2.5 tbsp Lemon Juice
  • 2.5 tbsp Olive oil (recommend the garlic flavoured one)
  • 50 g Mint
  • 50 g Cucumber



  • Preheat an oven to 160 degrees C fan / 180 C conventional oven. In a bowl, break the lamb and pork mince up with a wooden spoon. Chop up the mint and add to the bowl with the olive oil, cumin and a pinch of salt and pepper. With clean hands, mould the mixture together with your hands until everything is well combined
  • Roll the mixture into meatballs, small enough to pick up with fingers or on a cocktail skewer. Heat some oil in an oven-proof pan and add the meatballs to get some colour. Once browned on one side, flip over to the other and repeat the process.
  • When brown on both sides, place the pan of meatballs in the preheated oven for 5 minutes with foil over the top to ensure they are cooked all the way through. At this point, they are ready to eat but you can pop them in the fridge until later on and reheat them on 180C fan / 200 C conventional oven for 12-15 minutes. You'll want to put these in around 5-7 minutes after the potatoes. Serve with crumbled feta, sliced cucumber and extra mint

Taziki Dip

  • Finely chop the mint and grate the cucumber. Add to a bowl with the Greek yogurt, garlic oil and lemon juice. Stir together and season with salt and pepper to taste. If it's too thick for your liking, add a small drop of water. Serve alongside the meatballs and potatoes.