Print

Lamb Meatballs with Buttery Rice and Tzatziki Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 37 reviews

A flavorful and comforting dish featuring spiced lamb meatballs simmered in a rich tomato sauce, served alongside buttery basmati rice and a refreshing homemade tzatziki sauce. This recipe combines aromatic spices with fresh herbs to create a balanced meal perfect for a wholesome lunch or dinner.

Ingredients

For the Meatballs and Sauce

  • 250 g lamb mince
  • 1 tsp smoked paprika
  • 1 tsp curry powder
  • 1 tsp ground coriander
  • 2 garlic cloves, minced
  • Olive oil (for frying)
  • 1 onion, finely diced
  • 1 tbsp tomato purée
  • 1 x 400g tin chopped tomatoes
  • Salt and freshly ground black pepper, to taste

For the Rice

  • 150 g basmati rice
  • Knob of butter
  • Handful fresh parsley, roughly chopped
  • ½ lemon (juice and zest)

For the Tzatziki

  • ½ cucumber, grated or finely diced
  • 4 tbsp Greek yoghurt
  • Handful of fresh mint, chopped
  • Squeeze of lemon juice
  • ½ garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the meatballs: In a bowl, combine the lamb mince with smoked paprika, curry powder, ground coriander, minced garlic, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated. Shape the mixture into small meatballs, about 1-inch in diameter.
  2. Cook the meatballs: Heat a drizzle of olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.
  3. Make the sauce: In the same skillet, add the finely diced onion and sauté until softened and translucent, approximately 5 minutes. Stir in the tomato purée and cook for 1 minute to release its aroma. Pour in the chopped tomatoes, season with salt and pepper, and bring to a simmer.
  4. Simmer meatballs in sauce: Return the browned meatballs to the skillet with the tomato sauce. Cover and let simmer gently for 15-20 minutes until the meatballs are cooked through and the sauce has thickened.
  5. Cook the rice: Rinse the basmati rice under cold water until the water runs clear. Cook the rice according to package instructions, typically by boiling in lightly salted water for 10-12 minutes until tender. Drain any excess water.
  6. Finish the rice: Stir a knob of butter into the cooked rice while still warm. Add the chopped fresh parsley and a squeeze of lemon juice, mixing gently to combine and infuse flavor.
  7. Prepare the tzatziki: Grate or finely dice the cucumber and squeeze out excess water using a clean cloth or paper towel. In a small bowl, mix the cucumber with Greek yoghurt, chopped mint, minced garlic, a squeeze of lemon juice, salt, and pepper. Stir well to combine.
  8. Serve: Plate the buttery lemon parsley rice alongside the spiced lamb meatballs in tomato sauce. Add a generous dollop of fresh tzatziki on the side for a cool and creamy contrast. Garnish with additional mint or parsley as desired.

Notes

  • For extra tenderness, soak the basmati rice in water for 20 minutes before cooking.
  • You can substitute lamb mince with beef or turkey mince if preferred.
  • If you'd like a spicier dish, add a pinch of chili flakes to the meatball mixture.
  • The tzatziki can be made a few hours ahead to allow flavors to meld; keep refrigerated until serving.
  • Use full-fat Greek yoghurt for a creamier texture in the tzatziki.
  • Leftover meatballs and sauce can be stored in an airtight container in the fridge for up to 3 days.

Find it online: https://recipethrive.com/lamb-meatballs-with-buttery-rice-and-tzatziki-recipe/