As a nod to my Uncle Alex and Thea Willie I decided to make Keftedes (Greek Meatballs) instead. I definitely enjoyed a delicious for one tonight, can't wait to make them for the husband when he gets home. These would also be great in a Greek pasta or as an appetizer for a party!
Time: 25min Prep/ 30min-1hr chill/ 8min Cook
- 1lb Ground Lamb
- 1/4c Bread Crumbs (Add more if desired)
- 1/2 Red Onion, Chopped (Add more if desired)
- 1 Egg
- 1/2-1tbsp Red Wine Vinegar
- 1/4tsp Garlic Powder
- 1/4tsp Onion Powder
- 1/2tsp Oregano
- 1/2tsp Basil
- 1/2tsp Coriander
- 1/4tsp Marjoram
- 1/8tsp Allspice
- 1/4c Fresh Parsley
- 1/2tsp Salt
- Mix together the spices and add it to your ground lamb.
- Add your bread crumbs, onion, and egg to the mixture and use your hands to mix well.
- Place the mixture in the fridge and let it sit for about 30min-1hr (longer if you have time).
- These will make about 16 small/medium sized meatballs. Place them under the broiler on a foil lined baking sheet and bake 4min on each side! Enjoy with the yogurt sauce.
- 1 1/4c Greek Yogurt
- 1c English Cucumber, Chopped
- 1tsp Lemon Juice
- 1 Garlic Clove
- Fresh Dill (Optional)
- Sprinkle salt on your chopped cucumber and let it sit for about 20-30mins to allow liquid to be released.
- Pat the cucumber dry and place into blender/processor with the garlic clove and yogurt.
- Blend until ingredients are combined!
- This is not as thick as a tzatziki sauce it's a little more liquified. Feel free to play with the ratio of cucumber to yogurt to adjust thickness.