Greek Meatballs with Tzatziki

A featured Wine Club recipe for Brander Vineyard.
Greek Meatballs with Tzatziki


Syrah and lamb were made for each other. The structure of the Cabernet Sauvignon pairs nicely with lamb's richness. Enjoy with a Red Blend featured in your recent wine club shipment.

Yield: 4
Prep Time: 10 Minutes
Cook Time: 10 Minutes


• 1 lb ground lamb
• 1 medium yellow onion, finely diced
• 1 Tbl fine breadcrumbs
• 1 extra large egg
• 4 cloves garlic, finely minced
• ½ tsp kosher salt
• ½ tsp cracked black pepper
• ¼ tsp ground nutmeg
• 1 Tbl fresh minced oregano (or ½ Tbl dried )
• 2 Tbl fresh minced parsley
• 8 ounces Greek feta, divided in 10 portions
• 1 Tbl fresh minced mint
• 1 Lemon
• 1 Tbl extra virgin olive oil


1. Preheat oven to 350 degrees F.

2. Place a cast iron pan large enough to hold the 10 meatballs into the oven while heating. A smaller pan can also be used and meatballs can cook in batches.

3. Mix first 10 ingredients together in a mixing bowl, using your hands. Make ten equal size meatballs.

4. Press a portion of feta into the center of each ball.

5. Pour just enough olive oil into the heated pan.

6. Place the meatballs on the pan and then cook for about 8 minutes until golden brown on all sides. Use tongs to gently turn the meatballs while cooking. Rotate pan in oven if necessary for even cooking.

7. Remove from oven and squeeze the lemon over the meatballs. Garnish with the fresh mint.

Tzatiki (yogurt/dill/cucumber) sauce and some french fries make a fantastic accompaniment.

Recipe provided by Brander Vineyard.