Tandoori Lamb Meatballs and Lemon Feta Sauce




20 min


10-20 min

These little meatballs are bursting with flavor and spice. Featuring our Tandoori Marinade Paste here with burst of lemon flavor, this is a supremely delicious dish, and one that I’m sure the family will happily devour.


Tandoori Marinade Paste


  • ½ cup feta, crumbled
  • ¼ cup oil, divided
  • 3 tbsp mint, finely chopped
  • ½ tsp lemon zest, finely grated
  • 2 tsp lemon juice
  • 2 tsp garlic, minced
  • 1 lb lean ground lamb
  • ⅓ cup sweet onion, finely chopped
  • 3 tbsp Patak’s® Tandoori Marinade Paste
  • ¾ tsp salt
  • 4 naan breads
  • 1 tomato, thinly sliced
  • 1 cup cucumber, matchstick cut
  • Freshly ground black pepper


  1. In a small food processor bowl, combine feta, 3 tbsp olive oil, mint, lemon zest and juice and ½ tsp minced garlic.
  2. Pulse until creamy and smooth, season with ground black pepper. Set aside.  It can also be made in a bowl, using a spatula to cream feta mixture until smooth.
  3. In a bowl, combine lamb, onion, Patak’s® Tandoori Marinade Paste, remaining 1 ½ tsp garlic, and salt and mix thoroughly.
  4. Form mixture into 12 meatballs and slightly flatten tops until about ¾ inch high.
  5. In a large non-stick skillet, heat the remaining 1 tbsp oil over medium-high heat.
  6. Cook meatballs until golden brown on the bottom, about 4 min.
  7. Flip meatballs over and cook until no longer pink inside, about 3 more min and set aside.
  8. To assemble, spread naan bread with feta mixture and top with meatballs, tomatoes and cucumbers.