Greek Lamb Meatball
Greek Salad with Lamb Meatballs
The Greek Lamb Meatball
- 2 lbs. Ground Lamb
- 1 Medium Onion chopped fine, 1 cup
- 1 tablespoon Garlic minced (approx. 2 large cloves)
- 1 tablespoon Marjoram
- 1 tablespoon Rosemary
- 1 1/2 teaspoon Salt
- 1/2 teaspoon Ground Pepper
- 2 Egg
- 1/2 cup Breadcrumbs
TZATZIKI SALAD DRESSING
- One English Cucumber
- 1/2 teaspoon Salt
- 1/2 cup sour cream
- 3/4 cup Greek yogurt
- 2 tablespoon Lemon Juice fresh
- One Garlic Clove minced
- 1/2 teaspoon Dill dried
- 1/2 teaspoon celery seed
- 1/4 teaspoon Fresh Ground Pepper
GREEK SALAD
- head lettuce
- baby spinach
- Cucumber
- Cherry Tomatoes
- Kalamata Olives
- Red Onion
- Bulgarian Feta
- Red Beets and Fresh Parsley for garnish
COOKING DIRECTIONS
Preheat oven to 400 degrees.
Combine all the ingredients in a bowl, mixing by hand to evenly distribute all the ingredients.
Line a baking sheet with parchment paper. Roll into ¾ -1 inch balls and place on the baking sheet leaving air space between the meatballs.
Bake for 20-25 minutes or until the internal temperature reaches 160 degrees. Cooking time will vary depending on the size you make your meatballs.
TZATZIKI SALAD DRESSING
Slice ¼ of the cucumber into thin slices for the salad, set to the side. Peel and seed the remaining ¾ of the cucumber. Chop finely. Place in a small bowl with the salt. Let sit for 5-10 minutes to release water from the cucumber. Squeeze as much of the water from the cucumber and place in a small bowl.
Add the remaining ingredients to the bowl with the cucumber. Blend all the ingredients with a immersion stick. This will create a smooth dressing. You can also mix by hand for a chunkier dressing. Refrigerate the dressing for a couple hours prior to serving.
Serving Ideas for Greek Lamb Meatballs: Salad, Irish Stew, Gyro Sandwich on Pita Bread, With a Hearty Greek Tomato Sauce
View the Harbor Light article "The Mighty Meatball" for more recipe ideas.