Baked Greek Lamb Balls Served with a Tzatziki Sause (Yogurt & Cucumber Dip)
… pairs wonderfully with red wine. The savory, herb-infused lamb complements the wine’s robust notes, while the tzatziki’s cool, tangy elements provide a refreshing balance. The dish’s complexity harmonizes with the red wine, creating a delightful ensemble that elevates both the culinary experience and the wine.
Ingredients:
- Lamb Meatballs:
700g/24.7oz Minced Lamb
1 Small Onion, finely chopped
3 Garlic Cloves, minced
4 Tbls Fresh Parsley, chopped
2 Tbls Fresh Mint, chopped
1 Tsp Dried Oregano
2 Tsp Ground Cumin
1 Tsp Ground Coriander
1/4 Teaspoon Chilli Flakes
1 Egg, beaten
1/4 Cup Breadcrumbs
Salt and Pepper - Tzatziki Sauce:
1 Cup Grated Cucumber without the seeds
1 1/2 Cups Plain Greek Yogurt
1 Tbls Chopped Fresh Mint
1 Tbls Chopped Fresh Dill
1 Tbls Lemon Juice
1 Medium Garlic, minced
2 Tbls Olive Oil
1/2 Tsp Sea Salt
Instructions
Meatballs –
In a large bowl combine all ingredients together and form into balls.
Cover and place in the fridge for at least an hour to let the flavours marinate.
Place on a baking sheet and bake in oven 200C/400F for 20 minutes. Best served with Tzatziki Sauce.
Tzatziki Sauce –
With your hand squeeze the cucumber to remove as much liquid as possible and pat dry with kitchen roll tissues. Transfer to a serving bowl. Add the yogurt, oil, herbs, lemon juice, garlic, and salt and mix well. Let the mixture rest for 5 minutes then taste and add additional herbs, and lemon juice to your liking if needed.
Credits
Lolly’s Kitchen
https://www.facebook.com/photo.php?fbid=273892462095450&set=a.125209983629217&type=3
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