Lamb Meatballs with Tzatziki Recipe

Lamb Meatballs:

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 2 inches apart on the baking sheet, and position the baking sheet 4 inches from the heat source. Broil for about 5 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 mint tzatziki.

Yield: 24 meatballs 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 2 to 3 hours before serving.

Yield: 12 servings Author's Note: You must use Greek-style yogurt when you make tzatziki; plain yogurt is too tart. Most markets carry Greek-style yogurt, but if you can't find it, you can use plain yogurt; just make sure to allow enough time to prepare it: Drain plain yogurt through a cheesecloth over a bowl for at least 2 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.

Recipe Source: "Cristina Ferrare's Big Bowl of Love" by Cristina Ferrare (Sterling Epicure, an imprint of Sterling Publishing Co., Inc.)

Lamb Meatballs with Tzatziki Photo © 2011 Todd Porter and Diane Cu, licensed to About.com, Inc.