Greek Lamb Meatballs

• Meat

  • 1 lb Ground lamb

• Produce

  • 1 cup Cucumber
  • 2 tbsp Dill, Fresh
  • 2 cloves Garlic
  • 2 tbsp Mint, fresh
  • 3 tbsp Parsley
  • 1/4 cup Shallots

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Allspice, ground
  • 1/2 tsp Cinnamon, ground
  • 2 tsp Kosher salt
  • 1/4 tsp Salt
  • 3 tbsp Semolina

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1/3 cup Feta cheese
  • 1 cup Greek yogurt, plain

Found on nutmegnanny.com

Description

Ingredients

• 1 pound ground lamb
• 1/3 cup crumbled feta cheese
• 1/4 cup minced shallots
• 3 tablespoons semolina
• 3 tablespoons minced parsley
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 egg, lightly beaten
• 1 cup shredded cucumber
• 2 teaspoon kosher salt
• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 2 tablespoons minced fresh dill
• 2 tablespoons minced fresh mint

Directions

• For meatballs: In a large bowl add ground lamb, crumbled feta cheese, minced shallots, semolina, minced parsley, cumin, allspice, cinnamon, salt and beaten egg. Using your hands work together the mixture until its completely combined. Cover and let sit in the refrigerator for at least an hour. After an hour preheat your oven to 350 degrees and prepare a rimmed baking sheet with a silpat liner or parchment paper. Roll lamb mixture into 1-1/2 inch sized balls and lay onto prepared baking sheet. Bake for about 20 minutes until the meatballs are slightly crispy on the outside and no longer pink in the inside. Serve with tzatziki sauce. For tzatziki sauce: Add shredded cucumber to a colander, sprinkle with salt and toss to coat evenly. Let the cucumber sit (I leave my colander in the sink) for about 30 minutes to help draw some the water out of the cucumber. I like to press the cucumber agains the colander just to get as much water out as possible. In a medium sized mixing bowl add salted cucumber, Greek yogurt, grated garlic, lemon juice, minced dill and minced mint. Stir together to combine. Keep cold until ready to use.