Meatballs are like the ultimate bite-sized food--perfect for entertaining. And minted lamb has the most incredible fragrance when cooking that your guests will be drooling as soon as they walk in the door. To make this a meal, add seasoned rice or quinoa, pita bread, and a big green salad. Delicious!
Meatballs & tzatziki can both be prepared up to 24 hours in advance & stored uncooked in the refrigerator. Bring meatballs to room temperature before cooking.
For the meatballs
1 lb lamb (makes approximately 25 meatballs)
1 small white onion, chopped fine
1 oz fresh mint sprigs, chopped fine
2 cloves garlic, minced
1/4 tsp allspice
1/4 tsp cinnamon
2/3 cup panko bread crumbs (gluten free also works well)
1 egg, lightly beaten
salt + pepper to taste
For the tzatziki
1 lb plain greek yogurt (I like Fage)
1/2 cup sour cream
1 large seedless cucumber, peeled and grated
1 T kosher salt, plus extra for seasoning
3 T freshly squeezed lemon juice
1 T extra virgin olive oil
1 garlic clove, minced
2 tsp fresh dill, chopped fine
1. Preheat oven to 400˚. Place all ingredients into a large bowl and mix well with your hands. Form into small balls (about the size of a golf ball). Place on a large parchment lined cookie sheet & bake for 20 - 25 minutes.
2. Place yogurt in a colander lined with cheese cloth & set over a bowl. Toss grated cucumber with kosher salt and place in a fine mesh sieve set over a bowl. Place both yogurt & cucumber in the refrigerator and let rest for 3 hours.
3. In a large bowl, mix together thickened yogurt, sour cream, lemon juice, olive oil, garlic and dill. Squeeze cucumber to release remaining water, and add to the yogurt. Mix well and refrigerate until serving.
4. Serve meatballs on party picks with tzatziki sauce for dipping.