Tandoori Lamb Meatballs and Lemon Feta Sauce



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Heat Level

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Prep Time

20 min

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Cook Time

10-20 min

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

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  • 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 Spice 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 Spice 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.
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