These Mediterranean lamb meatballs combine flavorful ground lamb with tangy feta and fresh herbs for a dish that’s both simple and impressive. A cool, creamy tzatziki sauce complements the warm meatballs and provides a refreshing contrast. This recipe is perfect for a relaxed date night, casual dinner, or as part of a mezze spread.
We reserve one night a week just for ourselves — date night. Often we cook outside on our pellet grill and enjoy the meal on the patio, but this recipe works equally well in the oven or on a stovetop if you prefer. On the patio we like the relaxed atmosphere: lights, candles, a patio heater when needed, a drink, some music and good conversation.
Mediterranean Lamb Meatballs — Wood Pellet Grill Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes at 400°F (205°C)
Grill: wood pellet grill or any hot grill or oven
Suggested pellets or wood: use flavors you enjoy; lighter fruitwoods or mild hardwoods pair well with lamb
Ingredients: Mediterranean Meatballs
- 2 lbs ground lamb
- 4 tablespoons fresh rosemary, finely chopped
- 1/2 cup red onion, finely chopped
- 5 oz feta cheese, crumbled
- 2 eggs, beaten
- 2 tablespoons honey rub or your favorite seasoning blend
Ingredients: Tzatziki Sauce
- 2 cups plain Greek yogurt
- 1 1/2 cups cucumber, finely chopped or grated (squeeze excess moisture)
- 2 tablespoons dried dill (or 2 tablespoons fresh dill, chopped)
- 2 tablespoons fresh lemon juice
- 1 teaspoon white pepper or black pepper to taste
- 2 tablespoons fresh minced garlic (or less to taste)
Cooking Directions
In a large bowl, combine the ground lamb with rosemary, red onion, feta, beaten eggs and the seasoning. Mix gently but thoroughly to distribute the ingredients without overworking the meat.
Shape the mixture into about 18 even meatballs. Place them on a tray while you prepare the sauce.
For the tzatziki, stir together the Greek yogurt, finely chopped or grated cucumber (squeeze out any excess liquid), dill, lemon juice, pepper and minced garlic. Cover and refrigerate for at least one hour to let the flavors meld.
Preheat your grill or grill grates to about 400°F (205°C) until very hot. If using a nonstick spray or a light brush of oil or rendered fat, apply sparingly to prevent sticking. Place the meatballs on the hot surface and let them sear until they naturally release and hold their shape—this may take several minutes on each side. Turn gently to brown evenly.
Continue to cook, turning occasionally, until the internal temperature reaches at least 165°F (74°C) for ground meats. Total cooking time will be roughly 40–45 minutes depending on the grill and meatball size. Remove the meatballs from the heat and let them rest, covered, for 5–10 minutes so juices redistribute and carryover cooking finishes.
Serve the meatballs warm with a bowl of chilled tzatziki for dipping. They pair nicely with pita, a simple salad, roasted vegetables, or a grain like couscous or rice.
Tips and Notes
- Feel free to adjust the seasoning and herbs to suit your taste. Fresh mint or parsley also pairs well with lamb.
- When using a wood pellet grill, smoke flavor is most pronounced at low temperatures. At 400°F the grill behaves more like a conventional grill with some subtle smoke character depending on the pellet used.
- Don’t overcrowd the grill; leave space between meatballs so they brown evenly.
- Use an instant-read thermometer to check doneness for best results.
About Our Recipes
We develop these recipes on our patio where we test a variety of grills and smokers. The technique is simple: focus on time and temperature, use quality ingredients, and adapt each recipe to the equipment you have. Many of our recipes travel well between pellet grills, gas grills, charcoal setups, or even the oven. The important part is flavor and enjoying the process — don’t be afraid to experiment and make a dish your own.
Live your passion and cook what you love.
Ken & Patti
