Greek Lamb Meatballs With Tzatziki Food

GREEK LAMB MEATBALLS WITH TZATZIKI

Steps:

• Preheat oven to 350°F.
• In a bowl, combine all of the meatball ingredients, and using your hands, work the meat mixture together until everything is well combined.
• Using your hands, roll meat mixture into balls, approximately golf ball size. I used an ice cream scoop to ensure my meatballs were uniform in size.
• Transfer meatballs to a large baking sheet, continuing to roll meat mixture until all has been formed into balls.
• Transfer baking sheet to the oven for 25 minutes until meatballs are all cooked through.
• Optional: Once the meatballs are cooked, you can remove them from the baking sheet and very quickly fry them in a cast iron skillet to crisp the exterior up a little bit.
• While the meatballs are cooking, prepare the tzatziki sauce. Slice the cucumber lengthwise, remove the inner seeds, and use a cheese grater to grate the cucumber into small pieces.
• Combine the Greek-style yoghurt, shredded cucumber, mint, garlic, olive oil, lemon juice and sea salt in a small bowl and stir to combine.
• Serve the cooked meatballs with tzatziki sauce.
• Enjoy!

GREEK MEATBALLS AND TZATZIKI

Steps:

• Preheat the oven to 450 degrees F. Place a cooling rack over 2 baking sheets for roasting the meatballs and toasting the pita.
• Soak the bread in the milk. Peel the cucumber and grate into a strainer. Salt it and let it drain for 20 minutes.
• Pour the EVOO into a bowl, then add the meat and sprinkle with salt and pepper. Squeeze out the bread and crumble between your fingers as you add it to the meat. Add the mint, onions, oregano, cinnamon, 2 of the garlic cloves, egg and 1/2 of the lemon juice, and mix to combine.
• Using a small ice cream scoop, form the meat mixture into about 24 balls and place on the baking sheet. Roast to golden brown, 15 to 18 minutes. Remove the meatballs from the oven and place the broiler on high. Char the pita under the broiler, 30 seconds to 1 minute on each side.
• Press the cucumber in the strainer to get out the excess water and add to a food processor. Then add the yogurt, dill, remaining 1 clove garlic, zest and remaining juice of the lemon. Season the sauce with cumin and salt and process until smooth.
• Serve the meatballs with the sauce and pitas.

LAMB MEATBALLS WITH TZATZIKI SAUCE

Steps:

• 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.
• Preheat the broiler.
• Lightly spread canola oil on a baking sheet using a paper towel. Place the meatballs two 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.
• 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 tzatziki.
• 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.
• Cover with plastic wrap or place in an airtight container, and chill in the refrigerator for at least 2 to 3 hours before serving.

GREEK LAMB MEATBALLS

Steps:

• Heat 1 tbsp of the oil in a large shallow flameproof casserole or frying pan over a medium heat. Add the meatballs and fry for 5 mins or until golden brown. Set aside on a plate.
• Heat the remaining oil in the same pan and fry the potatoes over a medium heat for 5 mins, or until they're starting to turn golden brown.
• Add the garlic to the pan and fry for 1 min. Stir through the chargrilled veg, tomatoes and sugar, as well as the olives. Season. Add the meatballs back to the pan, cover and cook over a medium-low heat for 30-35 mins, stirring occasionally. Remove the lid halfway through, the potatoes should be just cooked through with the liquid slightly reduced.
• Remove the pan from the heat and serve at the table with the feta, mint and lemon zest scattered over.

ROAST GREEK LAMB WITH TZATZIKI, ROASTED VEGETABLES, AND GREEK SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Open the "pocket" on the wide end of the leg of lamb and stuff with some garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long incisions in the top of the leg with your knife. Stuff remaining garlic, rosemary sprigs, bay leaves, and some salt into the incisions. Season well with salt all over.
• Season eggplant, zucchini, and 1 red onion with salt and tumble into a roasting pan. Place the leg of lamb on top.
• Roast in the preheated oven for 20 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and cover pan with aluminum foil. Continue baking until lamb is tender, about 2 hours 30 minutes.
• Spread potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and season with sea salt. Place in the bottom third of the oven. Bake lamb and potatoes for 30 minutes. Remove lamb and let rest while potatoes finish cooking, about 30 minutes more.
• Combine grated cucumber, mint, oregano, and salt in a bowl. Mix in yogurt until well combined. Refrigerate until ready to serve.
• Combine tomatoes, sliced cucumber, sliced red onion, and black olives in a deep-sided dish. Drizzle 3 tablespoons olive oil and red wine vinegar on top. Place feta on top and cover with dried oregano.
• Carve lamb and serve on a big platter. Scoop out vegetables and juices from the roasting pan and add to the platter. Place roasted potatoes, tzatziki, and Greek salad nearby.

GREEK MEATBALLS WITH TZATZIKI AND TOASTED PITA

Steps:

• Remove the ground beef from the refrigerator at least 15 minutes before you start cooking. In a large bowl, soak the slices of bread in the red wine vinegar. Let them sit for 5 minutes so they can absorb the vinegar. Squeeze them dry and if there is any vinegar left, discard it. Grate the onion using a box grater and then grate the garlic cloves with the help of a microplane. Add them both to the bowl.
• Next, add the ground beef, egg, olive oil, seasoning, and parsley and mix until all the ingredients are thoroughly incorporated. Cover the bowl and refrigerate for at least half an hour. (This step will make them easier to roll and hold their shape.)
• Measure out heaped tablespoons of the mixture and roll into balls. It should make about 25 meatballs. Place them on a tray and set aside.
• Place a large non-stick skillet over medium-high heat (medium if you have a powerful gas stove). Add enough olive oil to generously cover the bottom of the skillet.
• While the oil is heating, dredge the meatballs lightly in the flour, shaking off excess and place them in the hot skillet. (You will need to cook the meatballs in two batches.) Cook on all sides for about 6 minutes, rolling them around so they cook evenly. Once they are nicely browned, remove them from the skillet and keep warm while you work with the second batch.
• Place three or four of them on a warm pita and add some tzatziki. Sprinkle with some thinly sliced red onions and minced parsley. Wrap the pita tightly around the meatballs and enjoy!
• Peel the cucumber, seed it and grate it. Place it in a colander, sprinkle with some salt and let it sit for half an hour. Squeeze the water out by pressing it between the palms of your hands. Place the grated cucumber in a medium bowl.
• Press the garlic through the press (or use a microplane) and place it in a bowl. Add the minced fresh dill.
• Add the rest of the ingredients, season with salt, mix well and refrigerate overnight or for at least a couple of hours to allow the flavors to develop.
• Before serving, stir it well and taste it. Adjust the seasoning if needed, drizzle with some extra olive oil and serve with toasted Greek pita bread cut in triangles.

GREEK LAMB MEATBALLS

Steps:

• Combine lamb, Greek Seasoning, and dill.
• Roll meat mixture into 20 meatballs.
• Sprinkle balls with salt and pepper to taste.
• Preheat oven to 350°F.
• Heat a non-stick skillet over medium heat.
• Add half of the meatballs, and cook, turning the balls to brown on all sides.
• When meatballs are brown, transfer to a baking sheet coated with cooking spray.
• When all meatballs are browned, place the sheet in the oven and cook for 10- 12 minutes, or until the balls are cooked through.
• Place balls on a cooling rack covered with paper towels to drain excess grease.
• At this point, I cool, freeze, and reheat later. I like to serve with tzatziki sauce and Greek salad, or use as a lunchbox filler. Feel free to sauce however you wish.