|Nutritional Guidelines (per serving)|
|Servings: 24 meatballs, 12 servings sauce|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These lamb meatballs are kicked up with cumin and mint, two popular Greek flavorings. They are served with the traditional Greek sauce known as tzatziki, which is easily made at home with cucumbers, yogurt, lemon, mint, and dill.
Note: You must use Greek yogurt when you make tzatziki; plain yogurt is too tart. Most markets carry Greek yogurt, but if you can't find it, you can use plain yogurt; just make sure to allow enough time to prepare it. Strain plain yogurt through a cheesecloth over a bowl for at least two hours on your counter at room temperature. Liquid (the whey) will drip into the bowl, leaving you with a smooth yogurt that is creamy and not tart! Refrigerate the strained yogurt until you are ready to use it.
Serve these meatballs as a crowd-pleasing appetizer at your next party for an interesting change of pace. Make the tzatziki sauce a day in advance for best flavor. It will keep up to two days in the refrigerator.
Recipe reprinted with permission from "Cristina Ferrare's Big Bowl of Love" by Cristina Ferrare (Sterling Pub).
- Lamb Meatballs:
- 1 pound ground lamb
- 3 tablespoons red onion, finely chopped
- 1 small garlic clove, minced or crushed in a garlic press
- 1 egg, slightly beaten
- 2 tablespoons breadcrumbs
- 1 teaspoon cumin
- 1 tablespoon mayonnaise
- 1 cup fresh mint (loosely packed and finely chopped)
- 3/4 teaspoon kosher salt
- 2 tablespoons canola oil
- 1 fresh lemon for squeezing and garnish, cut into quarters
- Optional: 1/8 teaspoon cayenne pepper
- 1 large cucumber
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- 1 tablespoon fresh mint, finely chopped
- 1/4 cup fresh dill, finely chopped
- 2 cups Greek yogurt
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.
Preheat the broiler.
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 four inches from the heat source.
Broil for about five minutes, turning once halfway through.
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.
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.
Cover with plastic wrap or place in an airtight container, and chill in the refrigerator for at least two to three hours before serving.