Sunday, August 21, 2011

Lamb Meatballs w/Tzatziki Sauce

Lamb Meatballs w/Tzatziki Sauce
Makes About 14-15 2oz(Golf Ball Sized) Meatballs
1lb. Ground Lamb
1 Medium Onion(Small Dice)
2 Garlic Cloves(Minced)
1 egg
3 Tbsp Milk
1 Cup Panko Bread Crumbs
2 tsp Oregano
1 tsp Herbs de Provence
1/4 tsp Cayenne(Optional)
1 tsp Cumin
1 Tbsp Fresh Mint(Finely Chopped)
1/2 Cup Feta Cheese
Fresh Ground Pepper and Kosher Salt
1 Tbsp Olive Oil

Tzatziki Sauce(Cucumber Yogurt Sauce)
3/4 Cup Plain Low Fat Greek Yogurt
1/2 Cup  Peeled and Seeded Cucumber(Diced)
1 tsp Dill (Fresh or Dried)
1/2 Fresh Squeezed Lemon
1 clove Minced Garlic
salt and pepper to taste
1 tsp Extra Virgin Olive Oil

Heat 1 Tbsp of Olive Oil on Medium Heat in a small skillet for 3 mins. Add diced onions and sweat for 5-7 mins...stirring occasionally.  Add the Garlic and stir for about 1 min. Remove and set aside to cool.
Once the onion and garlic have cooled, Combine with Lamb, Bread Crumbs, Milk, egg and Herbs in a bowl.
Cover and let sit in the fridge for 30 mins.
Prepare the Feta by cutting into 1/2" cubes.
Remove meat from fridge and roll the meatballs, pressing one of the Feta Cubes into the center of each meatball.
Place the covered meatballs in the fridge overnight.

Combine Ingredients for Tzatziki Sauce and Refrigerate overnight as well.

Preheat oven to 425°F
Set a rack on a foil lined baking sheet.
Arrange the meatballs on the rack and place in the oven for 15-20 mins...until the Meatballs are browned. Remove and tent with foil for atleast 10 mins.

No comments:

Post a Comment