Greek Lamb Meatballs with Minty Tzatziki SaucePosted: May 7, 2011 | Author: Mary | Filed under: Appetizer, Dinner, Spring | Tags: Feta, Lamb, Mint, Tzatziki, Yogurt | 2 Comments »
I’ve made all sorts of meatballs, and these have got to be, hands down, the most delicious and enticing ones I’ve ever eaten. Why? Because they are succulent and juicy and full of interesting flavors like feta and roasted red peppers.
Believe it or not, lamb contains an impressive amount of omega-3′s and a large amount of monounsaturated fat, both of which have been associated with a decreased risk of cardiovascular disease. Per ounce, lamb contains about 50% of the omega-3s found in cod fish or tuna, and 67% of the amount in sesame seeds. Though lamb consumption in the United States is quite low compared to many parts of the world, it is commonly consumed in the Mediterranean diet, which has repeatedly been shown to be good for the heart.
It’s best to buy pasture raised lamb, which is a healthier and more humane choice. In this particular recipe the meatballs are baked, as oppose to pan fried, and are served with a cooling yogurt dipping sauce. Delish!!
1 pound ground lamb
2 TB chopped fresh oregano
1/3 c chopped fresh mint leaves
1/4 c finely chopped parsley
4 garlic cloves, minced
1 large roasted red pepper (from a jar for ease), patted dry and chopped
2 tsp each freshly ground pepper and sea salt
1 tsp lemon zest
1/2 c coarsely crumbled feta
2 tsp fresh lemon juice
2 c plain Greek yogurt (16 oz)
2 Persian cucumbers, finely chopped
3 garlic cloves, minced
2 TB olive oil
1/4 c fresh mint leaves, finely chopped
salt and pepper to taste
Preheat the oven to 350°. In a medium bowl mix together all the meatball ingredients until well combined. Make sure feta crumbles aren’t too large. Roll the mixture into 2-inch size balls. Place on a glass baking dish. Bake for about 25 minutes or until cooked through.
Meanwhile, mix together the Tzatziki Sauce ingredients. Serve alongside the meatballs.