Paired with fresh tzatziki for dipping!
After a long day of work and kids antics, sometimes it takes serious self-convincing to get in the kitchen and prepare a meal. The night I made this dish was one of those nights. When I find myself at this crossroads, I pour a glass of wine and encourage myself to make something inspired. And soon enough, it no longer feels like a chore but rather a creative outlet to channel my stress (and some nights, I just order a pizza and keep pouring wine)!
I hope you enjoy my spin on this Greek favorite! Please share your lamb meatball recipes with me and let me know if you try mine. OPA!
Meatball Ingredients
1lb ground lamb
3oz crumbled feta cheese
1tbsp of chopped sage
1 tbsp of chopped dill
¼ cup minced onion
2 tbsp minced garlic
¼ tsp salt
2 eggs
Zest of 1 lemon
Tzatziki Sauce Ingredients
8oz sour cream (or Greek yogurt)
1 English cucumber (seedless preferred)
1/2 fresh lemon juice
2 tbsp minced garlic
1/2 tsp salt
1 tbsp olive oil
1 tbsp fresh dill
Meatball Directions
Combine ingredients, shape into your desired size and bake on 425 for 20 min.
Tzatziki Sauce Directions
Combine all ingredients in a food processor and pulse away!
Quick Takeaways
The traditionally used herb is parsley but I prefer sage and dill.
I also prefer sour cream over the tang of Greek yogurt.
English cucumbers will have smaller seeds so less liquid when making your tzatziki
Freeze your tzatziki sauce in small silicone cups and save for later.
An alternative to enjoying your meatballs on a bed of veggies is to load them onto a pita and pile on the veggies and tzatziki for a yummy handheld!
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