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.
- Serves: 12 persons
- 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
Step 1In 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 2Preheat the broiler.
Step 3Lightly 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 4Broil for about 5 minutes, turning once halfway through.
Step 5Arrange 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 6Place 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 7Cover with plastic wrap or place in an airtight container, and chill in the refrigerator for at least 2 to 3 hours before serving.