These Greek Meatball Subs with Spicy Tzatziki will satisfy all of your Greek food cravings. The lamb meatballs are packed with kalamata olives, red onion, feta cheese, and mint and the spicy tzatziki has the perfect kick.
Do you love or hate going to the grocery store? I have majorly mixed feelings about it. I think that in another life, I would LOVE the grocery store. I’d get so much joy in strolling up and down the aisles, browsing the new products, dreaming up fabulous new recipes, and conducting some major price comparisons. But in my current life, going to the grocery store is such an inconvenience and it just doesn’t feel good to spend my precious free time there. I try really hard to go right after work on Fridays because a) it’s less crowded and b) if I’m working on weekend recipes for the blog, I can have everything I need AND can relax a bit on Saturday morning. But quite often, I am not able to finish my recipe planning by Friday and am stuck going over the weekend. When it’s crowded and time is short and grocery shopping is the last thing I want to be doing. Lucky for me, I have it down to a total science and can get from my garage and back, conducting a full grocery shop, in just under an hour. Add on 10 minutes if I have to stop at the liquor store, too.
On Sundays, I love cooking the kind of meal that will give us some lunch leftovers going into the week. These meatball subs definitely fulfilled that need. Meatball subs are one food that I’m pretty much always in the mood for. The same goes with any and all things Greek. Kalamata olives, feta cheese, and tomatoes are never a bad idea. I combined my loves into Greek Meatball Subs with a Spicy Tzatziki.
Into the meatballs went ground lamb, red onion, feta, kalamata olives, and plenty of garlic and mint.
And into the tzatziki went cucumber (duh), jalapeño peppers, and lots of mint and dill.
I toasted my sub rolls (essential!!) and then slathered (I can’t decide if I love or hate that word, but I’m going with it) the tzatziki on. Three meatballs were laid on top and then I layered more tzatziki on (because why not!) and then sprinkled with a Greek salsa I made with tomatoes, kalamata olives, red onion, feta, and oregano.
Yes, I am a very, very happy camper. I was going to say, “I don’t know what it is about Greek food that makes it so good,” but I do. I mean, it’s mainly the feta cheese and kalamata olives. Right?? OK and all the fresh veggies. And lamb. I love lamb.
These Greek meatball subs are my dream, but the lamb meatballs would be delicious served in a variety of ways. Even if you were simply to put them atop a salad. Or eat them plain with a little spicy tzatziki dipping sauce. The Greek salsa would also work with a ton of different summer meals and would even make an awesome tortilla chip dipping salsa.
When I end a Sunday with a meal like this and plenty of leftovers packed away in my fridge, I am a happy girl. It makes the pain of the grocery store trip a little bit more bearable. Bonus points to me if I also cut up veggies and clean and bag fruit for a week of lunches. My week is so much happier!
Do you love or hate going to the grocery store?
I have a few things that I like to check out that make the grocery store a bit more exciting for me:
- If there are any new Oreo flavors (hint: there usually are)
- If the fish counter has wild salmon at a decent price
- If cotton candy grapes are in the produce section (sometimes… but always so $$$)
- If there are new Polar Seltzer flavors in stock (soon!!)
- 1 lb ground lamb
- 1 large egg
- 3/4 cup diced red onion
- 1/3 cup chopped kalamata olives
- 3/4 cup crumbled feta cheese
- 3 cloves garlic minced
- 1 tsp chopped mint
- 1 tsp cumin
- 1 tsp thyme
- 1/2 tsp pepper
- 1/4 tsp salt
- 1-2 Tbsp olive oil
- 1 medium cucumber
- 1 cup plain Greek yogurt
- 1/4 cup lemon juice
- 2 Tbsp diced jalapeño
- 1 garlic clove minced
- 1/2 tsp chili powder
- 1 Tbsp chopped fresh dill
- 1 1/2 tsp chopped fresh mint
- 1 pint cherry tomatoes cut into halves or thirds
- 1/3 cup chopped kalamata olives
- 1/4 cup finely chopped red onion
- 1/4 cup crumbled feta cheese
- 1 1/2 tsp oregano
- 4 sub rolls lightly toasted
In a large bowl, combine the first 10 ingredients (from lamb to salt) and using your hands, mix well to combine.
Form mixture into about 12 round meatballs and place on a baking sheet.
Add 1 Tbsp olive oil to a large skillet over medium heat.
Add half the meatballs to the skillet and cook, turning occasionally, until browned on all sides, about 6-9 minutes. Remove to a paper towel-lined plate.
Repeat with second batch, adding more olive oil to pan if needed.
Using a box grater held over a kitchen towel, grate 1/2 the cucumber. With the towel held over the sink or a bowl, squeeze as much excess water as possible from the cucumber.
Finely chop the remaining half of the cucumber.
In a medium-sized bowl, combine Greek yogurt, lemon juice, jalapeño, minced garlic, chili powder, dill, and mint.
Fold in grated cucumber and chopped cucumber and let tzatziki chill in fridge for at least an hour before serving.
In a medium-sized bowl, combine all ingredients and mix well.
Spread spicy tzatziki on sub rolls and place three meatballs on top.
Spoon Greek salsa over the meatballs and add more tzatziki on top, if desired.