Greek Lamb Meatballs served with Tzatziki sauce








Let's get started...


Make the Tzatziki sauce and put it in the fridge.


1 c greek style plain yogurt


1/2 c sour cream


One 8 ounce block of cream cheese (softened)


1 small cucumber peeled, seeded and grated


pinch of salt


fresh juice from one lemon


1 T dried dill


1 peeled clove of garlic


I make this sauce in the food processor. Start by dropping in the garlic clove and give it a good whirl until it's chopped fine.


Add in the yogurt, sour cream and cream cheese and process until smooth. Add in the seasonings: lemon juice, salt and dill. Process until smooth.


Using a spatula, transfer tzatziki into a container and stir in grated cucumber.


Store in fridge at least a few hours prior to needing it. The amount of sauce rendered will be more than enough for the Greek Meatball pitas.


This sauce can multi-task as an hors-d'oeuvre dip. Just put out some baked pita chips alongside the tzatziki and bask in the complements.


Greek Meatballs:


1 pound ground Lamb


1 egg


fresh juice from one lemon


half cup of plain bread crumbs


2 t dried oregano


2 t dried mint


Combine and form into small meatballs.


Fry in large pan until cooked through or place all the meatballs on a large cookie sheet and pop it in the oven at 350 degrees for about 20 - 30 minutes.


Be sure to check on it from time to time. Drain cooked meatballs on paper towels


Slice tomatoes and chop up some lettuce.


Bread options:


First choice - Flatbread.


I spray a cast iron tortilla pan I have - any skillet will suffice - and once the surface is warm I brown the flatbread for a few minutes on each side.


If using Pita - microwave for a couple of seconds to warm them up - plus, they open more easily when warm. I've also used French Rolls for this meal in the past - just warm 'em up in the micro for a bit...







Assembly line:


Whatever bread option you choose, the layering process is identical.


Start with the meatballs. Spoon some tzatziki over all. Layer on the lettuce and tomatoes.


Fold over the flatbread and serve with plenty of napkins!


Enjoy!!