Lamb Meatballs with Tzatziki and Roasted Lemon Paprika Zucchini with Feta

Prep Ahead:

• Follow the instructions to make the meatballs and form them into balls.
• Transfer the balls onto a plate and then place the meatballs in the freezer for at least one hour, preferably overnight. Once frozen, transfer to a large resealable bag or container until cooking day.
• Slice the zucchini and toss with the seasonings. Store in a resealable bag or container.
• Mix the tzatziki and store in a resealable bag or container.
• These items will last for 3-4 days in the fridge, or up to 2 months in the freezer.

Prepare From Prepped:

If you forgot to thaw the meatballs (or didn’t have time):

• Preheat oven to 400*F.
• Transfer meatballs to a sheet pan, leaving about ½” of space between each ball.
• Place the pan in the oven and bake 25-30 minutes, or until the meatballs are completely cooked through and browned.

If the meatballs are thawed:

• Preheat the oven to 400*F.
• Transfer the meatballs to a sheet pan, leaving about ½” of space between each ball.
• Place the pan in the oven and bake 18-22 minutes or until the meatballs are completely cooked through and browned.
• Spread the contents of the zucchini container on the sheet pan and bake at 400*F, 8-10 minutes, flipping halfway. The zucchini are done when they are lightly browned on either side.
• Sprinkle the zucchini evenly with crumbled feta.
• Serve the meatballs alongside the zucchini with tzatziki spooned on top.

Make From Fresh:

• Preheat the oven to 400*F.
• Combine the meatball ingredients in a large bowl mix thoroughly, using your hands to really combine the ingredients.
• Use a large spoon to form 10-12 balls about 1 ½ to 2 inches wide, transfering to a sheet pan as you work. Leave at least ½” of space between each meatball.
• Place the pan in the oven and bake, 18-22 minutes, until completely cooked through.
• Slice the zucchini into ¼” rounds and transfer to a large bowl.
• Add the lemon juice, paprika, and olive oil and toss to combine.
• Spread the zucchini on a sheet pan and place in the oven.
• Bake for 8-10 minutes, flipping over halfway through, until soft, cooked through, and lightly browned on either side.
• Sprinkle evenly with crumbled feta, and set aside until ready to serve
• While the meatballs and zucchini are cooking, make the tzatziki sauce.
• Slice the cucumber down the center, then use a spoon to scrape out and discard the seeds.
• Use the side of a box grated on the medium-sized holes to grate the cucumber, skin side out, into a medium-sized bowl until all the flesh is grated.
• Discard the cucumber skin.
• Use the smallest holes on the box grate to grate the garlic into the bowl.
• Add the Greek yogurt, lemon juice, and black pepper and toss to combine.
• Serve the meatballs alongside the zucchini with the tzatziki sauce spooned on top.