Lamb Meatballs with Mint Chimichurri and Tzatziki
Ingredients
- ½ cup Cucumber (finely grated)
- ½ cup Whole Greek Yogurt
- ½ cup Whole Sour Cream
- 1 Tbsp Lemon Juice
- ½ Tbsp EVOO
- 1 clove Garlic (grated)
- ½ tsp Salt
- 2 Tbsp Dill (fresh, finely chopped)
- 500g Ground Lamb
- 1 small Onion (grated & drained)
- ½ cup Breadcrumbs
- 1 each Egg
- 2 clove Garlic (crushed)
- ¼ cup Cilantro
- 1.5 tsp Cumin, Coriander, Paprika
- ½ tsp Cinnamon, Cayenne
- 1 tsp Kosher Salt & Pepper
- ¼ cup Mint
- ¼ cup Parsley
- 2 Tbsp Tarragon
- 1 med Shallot
- 2 Tbsp Red Wine Vinegar
- 4 Tbsp Olive Oil
- ½ tsp Kosher Salt
- ¼ tsp Pepper
Instructions
1
For the tzatziki (blue) mix all ingredients and set aside in refrigerator to allow flavors to meld and develop.
2
For the lamb meatballs (pink) combine all ingredients and with a 1oz ice cream scoop, form balls and refrigerate or freeze until ready to use.
3
For the chimichurri (green) combine all ingredients in a food processor and blend to combine roughly.
4
To finish, place meatballs in the high speed oven for 12 minutes, and dress them with the chimichurri. Serve the tzatziki on the side as a refreshing dipping sauce.
