Proteinground lamb2 pounds
Producefresh oregano1/4 cup, chopped
lemon juice1 tablespoon + 2 tablespoon
Dry Goodsbulghar wheat1/2 cup
table salt1 teaspoon
olive oil2 tablespoon
DairyGreek yogurt1/4 cup + 1 cup
crumbled feta3 tablespoon
Spicesfreshly cracked pepper1/4 teaspoon
smoked paprika1 teaspoon
Bright and zingy tzatziki sauce, made with creamy yogurt and cucumbers, is the perfect pairing for these spiced lamb meatballs and roasted zucchini. There’s a ton of flavors here and they all work really well together.
Feel free to substitute ground turkey or pork in place of the lamb. No zucchini? This seasoning works great with carrots, too. The seasoning for the zucchini calls for smoked paprika, which is typically found alongside the rest of the spices in the grocery store, but if you don’t have it, combining regular paprika with a few turns of freshly cracked black pepper works, too.
Make It 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, transferring 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.
Prep it for later:
1. Follow the instructions to make the meatballs and form them into balls.
2. 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.
3. Slice the zucchini and toss with the seasonings. Store in a resealable bag or container.
4. Mix the tzatziki and store in a resealable bag or container.
5. These items will last for 3-4 days in the fridge, or up to 2 months in the freezer.
1 bag or container of frozen meatballs
1 bag or container of seasoned zucchini
1 bag or container of prepared tzatziki sauce.
Prepare from prepped:
If you forgot to thaw the meatballs (or didn’t have time):
1. Preheat oven to 400*F.
2. Transfer meatballs to a sheet pan, leaving about ½” of space between each ball.
3. Place the pan in the oven and bake 25-30 minutes, or until the meatballs are completely cooked through and browned.
4. If the meatballs are thawed:
5. Preheat the oven to 400*F.
6. Transfer the meatballs to a sheet pan, leaving about ½” of space between each ball.
7. Place the pan in the oven and bake 18-22 minutes or until the meatballs are completely cooked through and browned.
8. Spread the contents of the zucchini container on the sheet pan and bake at 440*F, 8-10 minutes, flipping halfway. The zucchini are done when they are lightly browned on either side.
9. Sprinkle the zucchini evenly with crumbled feta.
10. Serve the meatballs alongside the zucchini with tzatziki spooned on top.