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Lamb meatballs with tzatziki

Lamb meatballs with tzatziki sauce


May 27, 2014

If there is one thing I love in all it’s many forms, it’s the meatball.  From classic Italian, to sweet Japanese, I adore these morsels of protein for their juicy, savory bite and their multi-purpose form.  Whether in pasta dishes, as last minute hors d’oeuvres, or folded into the best darn sandwiches in the world, meatballs are multi-taskers that pair casual presentation with sophisticated flavor profiles and leave lots of room for your own spin.

Recently, while experimenting with lamb, I stumbled onto this irresistible recipe.  These one-bite delights are packed with flavor, drawing acid from the Lemon and heat from the Red Pepper Flakes, and the stray away from the typical beef and chicken means you will be treated to something equally nosh-worthy and unique.  Best part?  Mandatory dipping sauce – and it’s made out of whole ingredients like yogurt and cucumber, yet hits more satisfying than blue cheese on a buffalo wing.  Plus, you can serve these puppies up as easily with toothpicks at a cocktail party as you can in pitas for lunch – or, double the recipe, and make enough for both!

That said, warning: I’ve started keeping them on hand in the freezer in case of last-minute guests, and let’s just say unexpected visitors have never been more frequent…

 

LAMB MEATBALLS WITH TZATZIKI SAUCE

Ingredients for the Meatballs:

      2 lbs. Ground Lamb
        ¾ cup Panko Crumbs
          ¼ cup Mint – finely chopped
            juice of 1 Lemon
              2 cloves Garlic – pressed
                ¼ cup Shallots – minced
                  1 egg – beaten
                    ½ tsp. Cinnamon
                      1 tbls. Cumin
                        1 tsp. Red Pepper Flakes (or to taste, for heat)
                          Salt and Pepper to taste

                         

                        Ingredients for Tzatziki:

                            16 oz. plain Greek Yoghurt
                              1 large Cucumber – coarsely grated
                                ¼ cup mint – finely chopped
                                  2 tbls. E.V.O.O.
                                    Salt and Pepper to taste

                                   

                                  Directions for the Meatballs:

                                  Combine all ingredients in a large bowl and mix by hand until consistent.  Heat 1 tbls. E.V.O.O. in a cast-iron skillet, form lamb mixture into 1-inch sized balls, and cook in batches 3 minutes or until browned on each side.  When fully cooked, the meatballs should be firm when poked with a fork.  Plate with tzatziki and grilled pita and chomp away!

                                  Directions for the Tzatziki:

                                  Combine all ingredients in a medium sized bowl and stir.  Allow to set in the refrigerator for half an hour before serving.

                                  Total Prep Time: 30 mins.

                                  Total Cook Time: 20 mins.

                                  Serves: 8

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  1. Emily

    August 24, 2015

    I've made your lamb meatballs numerous times - it is a favorite at our house. Thank you for sharing, I love your website!

  2. Lynda Stuart

    May 24, 2016

    Must try!

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