Everybody loves meatballs! Luscious lamb, goat cheese, and Greek tzatziki!
Makes about 20 meatballs, 1½ cups tzatziki
Meatballs:
17 oz lamb mince
1 large egg, lightly beaten
1½ cups breadcrumbs
2 garlic cloves, crushed
3 tablespoons fresh thyme, finely chopped
3½ oz goat cheese, crumbled
2 tablespoons olive oil
salt & black pepper, to taste
Tzatziki Dip:
1 cucumber, grated
12 oz Greek yogurt
2 cloves garlic, finely chopped
3 tablespoons fresh dill, very finely chopped
1 tablespoon lemon juice
dash of extra virgin olive oil
salt & black pepper, to taste
- Combine mince, egg, breadcrumbs, garlic, thyme, and cheese.
- Season with salt and pepper.
- Mix with clean hands to combine.
- Roll mixture into balls.
- Heat oil in a large frying pan over medium-high heat.
- Cook meatballs, turning, for 5–7 minutes, or until browned and cooked through.
- Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid.
- Combine the yogurt, cucumber, garlic, dill, and lemon juice.
- Add a dash of olive oil.
- Season with salt and pepper.
- S erve meatballs with tzatziki on top or on the side.
TIP:
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