One of my and my husband’s favorite weeknight dinners is Greek Lamb Meatballs. These are packed with flavor and, while the traditional version uses yogurt in the tzatziki, this Whole30-friendly take swaps in a creamy homemade mayonnaise so you can enjoy the bright, herby sauce without dairy. I’m currently doing a Whole30 challenge, so I adapted the recipe and wanted to share this Whole30 Greek Lamb Meatballs with Tzatziki Sauce for an easy, healthy meal.
Having a jar of homemade mayo in the fridge during a Whole30 makes a huge difference — it’s incredibly versatile and instantly lifts sauces and dressings. For this tzatziki-style sauce I simply used homemade mayo as the base, then added crisp cucumber, fresh herbs, lemon, and garlic for that classic Mediterranean flavor.
These meatballs are rich and savory from the lamb, brightened by lemon zest and herbs, and finished with the cool, tangy tzatziki-style sauce. They make a satisfying dinner served over a bed of greens or as a make-ahead protein for busy nights. I hope you enjoy them as much as we do! 
Whole30 Greek Lamb Meatballs with Tzatziki Sauce
For the Tzatziki Sauce
- 1 cup Homemade Mayo (or a compliant store-bought mayo)
- 1/2 cup peeled, seeded, and diced cucumber
- 1 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 2 cloves garlic
- 1 heaping tbsp freshly chopped mint
- 1 tbsp freshly chopped dill
- Kosher salt, to taste
- Black pepper, to taste
For the Meatballs
- 2 lbs ground lamb
- 3 cloves garlic, minced
- 1/4 tsp dried oregano
- 1 heaping tbsp finely chopped mint
- 1 heaping tbsp finely chopped parsley
- 1/4 tsp red pepper flakes
- Kosher salt, to taste
- Black pepper, to taste
- 1/2 zest of a lemon
- 2 tbsp olive oil
Instructions
- Prepare the tzatziki-style sauce: In a food processor or blender, combine the mayo, diced cucumber, red wine vinegar, lemon juice, garlic, chopped mint, dill, salt, and pepper. Pulse just until combined—leave a bit of texture so the sauce feels fresh rather than completely smooth. Transfer to the refrigerator to chill while you make the meatballs.
- Mix the meatball ingredients: In a large bowl, combine the ground lamb, minced garlic, dried oregano, chopped mint, chopped parsley, red pepper flakes, lemon zest, and a generous seasoning of salt and black pepper. Mix gently until everything is evenly incorporated. Taste a small piece of the mixture cooked in a pan if you want to check seasoning.
- Heat the oil: Warm the olive oil in a large skillet or cast-iron pan over medium-high heat. When the oil is hot but not smoking, form the meat mixture into meatballs and add them to the skillet. After adding them, reduce the heat to medium.
- Brown the meatballs: Sear the meatballs until the bottom is browned, about 4 minutes, then turn to brown the other side for roughly the same time.
- Finish cooking: Reduce the heat to medium-low and cover the skillet. Let the meatballs cook through, gently shaking or turning them every few minutes so they brown evenly. This should take around 10 minutes, depending on size. Cut one open to ensure it’s cooked through; if needed, continue cooking a few minutes longer.
- Drain and serve: Remove the meatballs with a slotted spoon and place them briefly on paper towels to absorb excess oil. Serve warm with the chilled tzatziki-style sauce.
Serving Suggestions & Tips
These meatballs are delicious over a bed of mixed greens with cherry tomatoes, sliced red onion, and diced cucumber. Kalamata olives are a nice optional addition if you enjoy them. For a more casual meal, serve the meatballs with roasted vegetables or tucked into lettuce wraps topped with the sauce.
If you prefer smaller bites, shape the mixture into 1-inch meatballs and serve as an appetizer with toothpicks and the sauce for dipping. To vary the flavors, you can adjust the herbs and spices—more mint for brightness, or a touch more red pepper flakes for heat.
Storage
Store leftover meatballs and sauce in separate airtight containers in the refrigerator. Reheat the meatballs gently until warmed through and serve with chilled sauce. The sauce can also be made a day ahead so flavors have time to meld.
Notes
- I served mine over a bed of green lettuce with cherry tomatoes, sliced red onion, and diced cucumber; you can add kalamata olives if desired.
- Smaller meatballs make great appetizers—reduce the size to about 1-inch balls and serve with the tzatziki-style sauce for dipping.