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Greek Lamb Meatballs served with Tzatziki sauce in a pita or bun

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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 half of a 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 half of a 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: Pita pockets open a little easier when briefly warmed up in the micowave. Flat Bread can be warmed up on a cast iron tortilla skillet. Just spray the skillet with a little Pam. Shake some paprika on your flat bread and warm it up on the hot skillet. Keep an eye on each side as they can burn quickly. Hamburger buns for less mess and fuss

Assembly line

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

Start with the meatballs. Add some tzatziki. Layer on the lettuce and tomatoes and end with more tzatziki.

Enjoy!!

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