Lemon & oregano lamb meatballs on whipped ricotta tzatziki & herbs


    Serves 6
    Prep time: 30 minutes
    Cook time: 15

    These tender Greek-inspired meatballs on zesty ricotta are taken to the next level with Barker’s Black Olive & Sundried Tomato Greek Style Dressing.

    Recipe created by Gretchen Lowe @myweekendtable



    • ½  cup milk
    • ¾ cup breadcrumbs
    • 800g lamb mince
    • 1 small onion, chopped finely
    • 1 tbsp dried oregano
    • 1 ½ tsp ground coriander
    • ¼ cup fresh oregano, chopped
    • Zest of a lemon (save juice for Tzatziki)
    • 4 garlic cloves, finely chopped
    • 1 ½  tsp sea salt
    • 1 tsp black pepper
    • 1/3 cup Olive oil, for frying

    Whipped Ricotta Tzatziki

    • 500g fresh ricotta cheese
    • Juice of a lemon
      2 cloves garlic, crushed
    • 1 tsp sea salt
    • ½ a cucumber, ribboned or finely sliced
    • 3 cups soft herbs/greens (e.g. parsley, mint, rocket, basil)


    1. Heat oven to 180C
    2. Pour milk over bread and let it stand until the liquid has absorbed.
    3. In a large bowl, combine all ingredients and form meat into approx 20 or so golf ball-sized meatballs. They’re great to make ahead.
    4. In a large oven-proof pan, heat olive oil over medium heat. Sear the meatballs in batches until browned all over, then transfer to the oven to cook through, about 15 minutes.
    5. While they're cooking whip the ricotta, lemon juice, garlic and salt with an electric mixer for 2 minutes until light and fluffy.
    6. Smear ricotta on a plate and top with meatballs, cucumber, herbs and Barker’s Greek Style Dressing. Serve with flatbreads if you wish

      Option: Serve with flatbread