Spring Lamb Meatballs with Tzatziki & Grilled Vegetables

Easter is one of our favorite times to cook. The ingredients get brighter, the meals get a little lighter, and everything starts to feel like it should be shared around a table.

If you’re looking for something beyond a traditional roast, these lamb meatballs are the move. You still get those classic Easter flavors, but in a way that feels fresh, approachable, and perfect for a relaxed gathering. Paired with a cool, garlicky tzatziki and simple grilled spring vegetables, this is the kind of meal that looks impressive but is easy to pull off.

It’s also exactly the kind of cooking we focus on in our classes—great ingredients, solid technique, and food that brings people together.

---

Lamb Meatballs with Tzatziki & Grilled Spring Vegetables (Serves 4)

Ingredients

For the lamb meatballs
1 lb ground lamb
1/4 cup finely diced onion
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tbsp fresh mint, chopped
1/4 cup breadcrumbs
1 egg
1 tsp kosher salt
1/2 tsp black pepper
1 tsp ground cumin
1/2 tsp paprika
Zest of 1 lemon

For the tzatziki
1 cup Greek yogurt
1/2 cucumber, grated and squeezed dry
1 clove garlic, minced
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp fresh dill, chopped
1/2 tsp kosher salt

For the grilled vegetables
1 zucchini, sliced lengthwise
1 red bell pepper, cut into strips
1 bunch asparagus, trimmed
1/2 red onion, cut into wedges
2 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper

Instructions

1. In a large bowl, combine ground lamb, onion, garlic, parsley, mint, breadcrumbs, egg, salt, pepper, cumin, paprika, and lemon zest. Mix gently until just combined.

2. Form into golf ball–sized meatballs and place on a tray.

3. Heat a skillet over medium heat with a bit of oil. Cook meatballs, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes.

4. For the tzatziki, combine yogurt, grated cucumber, garlic, lemon juice, olive oil, dill, and salt. Mix well and refrigerate until ready to serve.

5. Toss zucchini, bell pepper, asparagus, and red onion with olive oil, salt, and pepper.

6. Grill vegetables over medium-high heat until tender and lightly charred, about 6–8 minutes, turning as needed.

7. Serve meatballs with tzatziki and grilled vegetables on the side. Finish with an extra squeeze of lemon if you like.

Grillled Vegetables

Perfect to pair with meatballs

---

Notes / Talking Points

• Don’t overmix the lamb—keeps the meatballs tender

• Squeeze the cucumber well or your tzatziki gets watery

• High heat on the grill = flavor (you want char, not steam)

• This is a great alternative to traditional Easter lamb—same flavor, more approachable