Ingredients Jump to Instructions ↓

  1. Lamb Meatballs:

  2. 1 pound ground lamb

  3. 3 Tablespoons red onion , finely chopped

  4. 1 small garlic clove, minced or crushed in a garlic press

  5. 1 egg, slightly beaten

  6. 2 Tablespoons bread crumbs

  7. 1 teaspoon cumin

  8. 1 Tablespoon mayonnaise

  9. 1 cup fresh mint, loosely packed and finely chopped

  10. 3/4 teaspoon kosher salt

  11. 2 Tablespoons canola oil

  12. 1 fresh lemon for squeezing and garnish, cut into quarters

  13. 1/8 teaspoon cayenne pepper, optional

  14. Tzatziki:

  15. 1 large cucumber

  16. 1 Tablespoon extra-virgin olive oil

  17. 1 Tablespoon lemon juice

  18. 1 teaspoon lemon zest

  19. 1 teaspoon kosher salt

  20. 1 Tablespoon fresh mint, finely chopped

  21. 1/4 cup fresh dill , finely chopped

  22. 2 cups Greek yogurt (see Notes)

Instructions Jump to Ingredients ↑

  1. Lamb Meatballs:

  2. 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.

  3. Preheat the broiler.

  4. 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.

  5. 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.

  6. Yield: 24 meatballs Tzatziki:

  7. 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.

  8. Cover with plastic wrap or place in an airtight container, and chill in the refrigerator for at least 2 to 3 hours before serving.

  9. 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.

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

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


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