Greek food has a special place in my heart. I love that the meat includes a lot of different spices and seasonings, and every dish always has a fresh, bold taste. It's always such a nice change of pace from the usual food I eat. I swear its the cinnamon in the meat that gets me every time! Absolutely life changing. For meat. And me. Meat and me. Meat and me.
It sounds like a song.
For my husband. Because he likes, Meat and me. Meat and me.
Ok, I’m done.
So, these lamb meatballs are served with a creamy, tzaziki sauce. The mint and lemon give it such a fresh taste, and it pairs perfectly with the lamb meatballs.
I tell ya - I could easily go Greek, once a week!
1 cup plain Greek yogurt
3 Tbsp minced fresh mint
2 Tbsp extra-virgin olive oil
1 garlic clove, minced
1/2 tsp grated lemon zest plus 1/2 tsp juice
Salt and pepper
6 square saltines, crushed (3 Tbsp)
2 Tbsp water
1 lb ground lamb
1 large egg yolk
1 tsp ground cumin
3/4 tsp ground cinnamon
1/8 tsp ground cloves
Combine 2/3 cup yogurt, 1 tablespoon mint, 1 tablespoon oil, half of garlic lemon zest and juice, 1/4 teaspoon salt, and pinch of pepper in a bowl. Cover and place in refrigerator until ready to use.
Mash up the remaining 1/3 cup yogurt, crushed saltines, and water together with a fork in a large bowl until a paste forms. Add ground lamb, egg yolk, cumin, cinnamon, cloves, 3/4 teaspoon salt, 1/8 teaspoon pepper, 2 tablespoons of mint, and remaining garlic. Use your hands to blend the mixture until combined. Pinch off and roll enough of mix to make a 1-inch meatball in your hands. The recipe should make about 35 meatballs.
Heat a 12-inch cast-iron skillet over medium heat for 5 minutes. Add remaining 1 tablespoon of oil and heat until smoking. Brown meatballs on all sides for a total of about 5 to 8 minutes. Transfer to a platter and serve with the yogurt sauce. Enjoy!