GRILLED LAMB MEATBALLS WITH TZATZIKI

Grilled Lamb Meatballs with Tzatziki image

Provided by Marilena Leavitt

Time 25m

Yield 4

Number Of Ingredients 18

1 lb. ground lamb (80% lean)
1 med. onion, grated
2 slices of rustic bread, torn into pieces
½ cup fresh parsley, minced
zest of one medium lemon
1 TBSP. lemon juice
1 tsp. salt
¼ - ½ tsp. freshly ground pepper
1 tsp. dried mint
1 tsp. ground cumin
½ tsp. ground allspice
½ English cucumber peeled, seeded, grated and squeezed dry
2-3 med. garlic cloves, finely minced
2-3 TBSP. fresh dill, finely minced
1 16oz. container of plain Greek yogurt (like FAGE)
¼ cup extra virgin olive oil
1 TBSP. wine vinegar
¼ tsp. salt

Steps:

Grate the onion into a medium bowl. Remove the crust, then tear the bread into small pieces and place them in a separate small bowl. Add some water to cover. After a minute or so, squeeze the bread dry and add it to the bowl with the grated onion.
Add the ground lamb to the bread and onion mixture and the rest of the ingredients and blend thoroughly.
Cover the bowl and refrigerate for an hour (this step will help the mixture hold together).
Remove the bowl from the refrigerator and divide the mixture into 8 balls. Shape the balls into oval patties and slightly flatten them. Place them on a platter. Brush both sides with some olive oil.
If you are using a griddle, make sure you oil it well once hot. If you are using an outdoor grill, cook the patties uncovered and directly over medium-high heat until they are cooked through-about 4 to 5 minutes per side--turning once with a spatula.
Peel the cucumber, seed it and grate it. Place it in a colander, sprinkle with some salt and let it sit for half an hour. Squeeze the water out by pressing it between the palms of your hands. Place the grated cucumber in a medium bowl.
Mince the garlic cloves and the dill and add it to the bowl.
Add the rest of the ingredients, season with salt, mix well and refrigerate overnight or for at least a couple of hours.
Before serving, mix again, drizzle with some extra olive oil and serve with toasted Greek pita bread, cut into triangles.