These herby mediterranean inspired meatballs are seared on the stovetop and served over creamy tzatziki and bulgur with fresh chopped cucumbers and mint leaves.
Add the lamb, panko, egg, shallot, garlic, parsley, oregano, mint, cumin and red pepper flakes to a large bowl. Use your hands to mix the lamb, then season with salt and pepper.
Scoop the lamb mixture into 1½ ounce (43g) portions. Roll into balls and place on a parchment paper lined baking sheet until all the mixture is used.
In a medium saucepan, combine bulgur and 3 cups (720g) of water. Bring to a simmer over medium heat then cover and lower heat to medium-low and cook until tender, about 10 minutes. Remove from heat and let stand, covered for an additional 10 minutes. Fluff with a fork.
In a large skillet over medium heat add the olive oil and heat through. Working in batches, if needed, add the meatballs to the skillet. Cook until the meatballs are just cooked through and brown on all sides, about 8 minutes. Remove to a plate. If needed, add the remaining olive oil to the pan and repeat with the remaining meatballs.
Spread tzatziki on plates or bowls and add a scoop of the cooked bulgur. Divide meatballs onto plates and top with chopped cucumber and chopped mint. Serve immediately.