Lamb Meatballs With Tzatziki Sauce
Make and enjoy these tasty Greek lamb meatballs served with tzatziki, the traditional sauce made with cucumbers, yogurt, lemon, and mint.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- Lamb Meatballs
- 1pound ground lamb
- 3tablespoons red onion, finely chopped
- 1small garlic clove, minced or crushed in a garlic press
- 1egg, slightly beaten
- 2tablespoons breadcrumbs
- 1teaspoon cumin
- 1tablespoon mayonnaise
- 1cup fresh mint (loosely packed and finely chopped)
- ¾teaspoon kosher salt
- 2tablespoons canola oil
- 1fresh lemon for squeezing and garnish, cut into quarters
- Optional: 1/8 teaspoon cayenne pepper
- Tzatziki Sauce
- 1large cucumber
- 1tablespoon extra-virgin olive oil
- 1tablespoon lemon juice
- 1teaspoon lemon zest
- 1teaspoon kosher salt
- 1tablespoon fresh mint, finely chopped
- ¼cup fresh dill, finely chopped
- 2cups Greek yogurt
Instructions
Step 1
In the bowl with the lamb, add red onion, garlic, egg, bread crumbs, cumin, mayonnaise, fresh mint, and salt. Using your hands, mix thoroughly to distribute the ingredients evenly. With a teaspoon, form the mixture into 24 meatballs. Don't level the meat off or pack the meatballs too tightly.Step 2
Preheat the broiler.Step 3
Lightly spread canola oil on a baking sheet using a paper towel. Place the meatballs two inches apart on the baking sheet, and position the baking sheet 4 inches from the heat source.Step 4
Broil for about 5 minutes, turning once halfway through.Step 5
Arrange the meatballs on a serving platter, and squeeze fresh lemon juice over the top. Sprinkle the cayenne pepper over the meatballs at the last minute. Serve at once with tzatziki.Step 6
Place cucumber, olive oil, lemon juice, lemon zest, salt, mint, and dill in a bowl and mix well. Add the Greek yogurt and mix well.Step 7
Cover with plastic wrap or place in an airtight container, and chill in the refrigerator for at least 2 to 3 hours before serving.