Sunday, September 1, 2013

Grilled Lamb Meatballs with Tzatziki

Was August 2013 only two weeks long?  Sure felt like it, and now another summer is complete.  I hope yours was enjoyable.  Mine was busy, a good mix of fun and manual labor.  But there was plenty of time for pizza and beer, two essential components for summertime.  Actually, those are necessary year round.

Prosciutto and asparagus early in the summer, Stone Sublimely Self-Righteous Ale

Mushroom, green pepper, onion, pepperoni and fresh basil, Stella Artois

It might technically be fall now that we're in September, but there are some warm days ahead and the grill is still used more than the oven.  These grilled lamb meatballs are a nice change up from all the lamb burgers we've had the past few months, and is similar to these lamb meatballs.  They are quick to throw together and cook up in less than 10 minutes. 

Grilled Lamb Meatballs with Tzatziki
3-4 servings

1 lb lamb
1/2 medium onion, diced
2 small cloves garlic, minced
2 TB finely chopped fresh mint
1 TB finely chopped fresh Italian parsley
kosher salt and freshly cracked black pepper

6-8 oz plain greek yogurt
2 TB finely chopped fresh mint
1 TB fresh lemon juice
1/4 C diced seedless cucumber
1 small clove garlic, minced
pinch S&P

For the tzatziki-
combine yogurt, mint, lemon juice, cucumber, garlic, season to taste with S&P.  Chill for at least 30 minutes. 

For the lamb balls-
In a large mixing bowl, add lamb, onion, garlic, mint, parsley and season with S&P- about 1 ts salt and as much pepper as you like.  Mix thoroughly and gently form into golf ball size meatballs.  Thread onto metal skewers or pre-soaked wood skewers. 

Fire up the grill to just under high heat.  When it's heated up properly, grill the meatballs for about 6-8 minutes, turning every minute or so until cooked through. 


Serve with grilled pitas, tzatziki, cucumber, red onion, tomatoes, green onion, etc.  Preferably eaten out of doors with slightly chilled syrah. 

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