One day I had gotten what I thought was ground beef at the store and made these amazing hamburgers. It wasn’t until later that I realized that it was ground lamb. Naturally, I decided I had to try something new and for the first time made lamb meatballs and Tzatziki sauce! Otherwise known as that miracle white sauce on Gyros.
Ingredients for Lamb & Feta Meatballs
- 1 lb Ground Lamb
- 1/2 Cup Feta
- 1 Tbsp Season Salt
- 1/2 Tbsp Worcheshire
- 1/2 Tbsp Soy Sauce
- 1/2 Tsp Thyme
- 1/2 Tsp Basil
- 1 Egg
- Cooking Oil
Line a baking sheet with wax paper. Mix all of your ingredients (except the oil) in a large bowl. Once the mixture is set, roll small meatballs and line them 1/2 in apart on the wax paper.
Set in your refrigerator for 1/2 hour before cooking. The cold helps to set the meatballs so that they’re easier to cook and less sticky! While you are waiting, you can start on the Tzatziki Sauce.
Ingredients for Tzatziki Sauce
- 8oz Plain Greek Yogurt
- 1 Cup Peeled & Diced Cucumber
- 1 Tbsp Lemon Juice
- 2 sprigs of Fresh Dill
- Tsp Olive Oil
- Salt & Pepper (for taste)
This is very quick and simple; all you need is a blender. I used my new Nutri Ninja® Auto-iQ! You just stick everything in and blend. Once finished, pour into a bowl and let it set in the refrigerator. This takes at least 1 hour.
While your sauce is setting, pour 1/2 in of cooking oil into your fry skillet and heat on Med/High. Take out the meatballs from the refrigerator and, once ready, add them to the oil. Make sure they have room in the pan. Cook for 3-5 minutes on each side (or until they are nice and brown), remove and set on a paper towel (or cloth) lined plate to remove excess grease.
Once they cool down, they are ready to eat! I put the meatballs on skewers for fun and paired them with a yellow rice. Enjoy!