Looking for a dinner that’s fast, fresh, and full of Mediterranean flavour? These Lamb Mezze Bowls are your new go-to. Juicy lamb meatballs, soft pita, creamy tzatziki, and a colourful Greek salad come together for the ultimate build-your-own bowl.
This recipe is easy to prep ahead, packed with protein and seasonal veg, and feels a little bit fancy – without the fuss.
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Why You’ll Love This Recipe
- Build-your-own dinner – fun and easy for the whole family
- Juicy lamb meatballs made in minutes
- Fresh, vibrant Greek salad
- Quick cook time – ready in under 30 minutes
- Make-ahead friendly – perfect for busy nights
Ingredients
For the Lamb Meatballs:
- 600g lamb mince
- 2 cloves garlic, finely chopped
- 2 tbsp flat-leaf parsley, chopped (or 1 tsp dried Italian herbs)
- 1 tbsp tomato paste
- 1 egg
- ½ tsp salt
- Freshly ground pepper
- Olive oil, for frying
For the Greek Salad:
- 1 cucumber, chopped
- 1 punnet cherry tomatoes, halved
- 100g feta, diced
- ½ red onion, diced
- 1 tbsp olive oil
To Serve:
Extra olive oil (optional)
8 pita breads, warmed
220g tzatziki (store-bought or homemade – see below)
½ cup mint leaves, for garnish
Optional: Homemade Tzatziki Recipe
Make it from scratch for extra flavour. You’ll need:
- 1 large telegraph cucumber
- 1½ cups Greek yoghurt (unsweetened)
- 2 tbsp olive oil
- 2 tbsp fresh mint, chopped
- 1 tbsp lemon juice
- 1 clove garlic, crushed
- ½ tsp sea salt
How to Make It:
- Grate the cucumber and squeeze out all the water using a tea towel.
- Add to a bowl with remaining ingredients.
- Mix well, let sit for 5 minutes, then taste and adjust seasoning.
Time-Saving Tips
- Make meatballs a day ahead and store in the fridge until ready to cook.
- Prep the salad ahead of time, but add the olive oil just before serving for freshness.
- Use store-bought tzatziki to save time (no shame in that!).
Budget-Friendly Swaps
- Swap lamb for beef, pork or chicken mince.
- Skip the cucumber or feta if they’re pricey – it’s still delicious.
Protein Alternatives
- Use chicken, pork, or beef mince for the meatballs.
- Try a vegetarian version with mushrooms and black beans (not tested yet, but should work well).
- Not everyone in your household a fan of herbs or onion?
Split the salad or meatball mix before adding these ingredients so everyone’s happy. - Save the other half of the red onion for the Vietnamese Pork Bowl recipe!
These Lamb Mezze Bowls are flavourful, filling, and versatile. With just 15 minutes of prep and 10 minutes of cooking, this is your new weeknight hero.
Perfect for sharing, easy to adapt, and always a hit. If you love this recipe, try Lamb and Haloumi Gryo next!
Lamb Mezze Bowls w/ Tzatziki, Pita & Greek Salad
I often find meatballs are a crowd-pleasing option when serving families, and these lamb meatballs are just perfect. Especially when served with a simple Greek Salad, a punchy sauce and pita bread to mop everything up.
Ingredients
Meatballs
- 600 grams lamb mince
- 2 cloves garlic finely chopped
- 2 tbsp flatleaf parsley chopped
- 1 tbsp tomato paste
- 1 egg
- ½ tsp salt
- grind of pepper
- olive oil
Salad
- 1 cucmber chopped
- 1 punnet cherry tomatoes halved
- 100 grams feta diced
- ½ red onion diced
- drizzle of olive oil
To serve
- 8 pita
- 220 grams tzatziki
- ½ cup mint leaves
Instructions
-
Take a small bowl, add the red onion, cover with water, set aside to soak. This reduces some of the acidity.
-
To make the meatballs, mix lamb mince, garlic, parsley/herbs, tomato paste, egg, salt and pepper in a large bowl, I like to use my hands, but you can use a wooden spoon too
-
Once well combined you are ready to roll. I like to have a small bowl of water on hand to keep hands wet when rolling. I like to make them 1 tablespoon size.
-
Once rolled, place on a plate and set aside (into the fridge if you won’t cook straight away) until ready to cook.
-
To cook the meatballs place oil in a pan and fry on each side until golden and cooked through. While the meatballs are cooking make the salad by taking a medium sized bowl and add the cucumber, tomatoes, feta. Drain the water from the red onion, add this and dress with olive oil
-
To assemble, warm pita, place in a bowl with salad, top with meatballs and serve with a dollop of tzatziki.
-
Garnish mint leaves and an extra drizzle of olive oil if you desire.
Recipe Notes
TIME SAVING NOTES
Make the meatballs up to 24 hours in advance and store covered in the fridge.
Make the salad up to 24 hours in advance – just don’t add the olive oil until serving. Store covered in the fridge.
BUDGET NOTES
Use beef, pork or chicken mince if more cost effective.
These vegetables are in season now so prices should be reasonable, however if something (i.e. Cucumber) is not affordable when you shop, simply leave it out.
PROTEIN CHANGES
You can make these with beef, pork or chicken mince. And could play around with a mushroom & black bean mix if making vegetarian. I haven’t trialed it as vegetarian but would be delish.
NOTES
Use half the red onion for this dish and half for the pork rice bowl.
You can make your own tzatziki if you prefer. Here is the recipe.
1 large telegraph cucumber
1 ½ cups Greek yoghurt unsweetened
2 tablespoons olive oil
2 tablespoons chopped mint
1 tablespoon lemon juice
1 clove of garlic crushed
½ teaspoon sea salt
·To make the tzatziki grate the cucumber and place in a tea towel and squeeze over the sink so that all the moisture is removed
from the cucumber. Place cucumber in a bowl.
·Add the remaining ingredients and stir.
·Set aside. Taste after 5 minutes and adjust seasoning if needed.
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