Greek Meatballs

Servings: 6

Author: Maxine Sharf

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Greek Meatballs

Prep time: 40 MinCook time: 20 MinTotal time: 1 Hour

Greek lamb meatballs made with mint, oregano, cumin and lemon, so much flavor and perfectly tender and juicy! I served them with a cool and refreshing tzatziki yogurt sauce which is pairs so well

Ingredients

Meatballs

• 3/4 Cup Oats
• 3/4 Cup Milk
• 1/2 Cup Chopped Fresh Mint, plus leaves for sprinkling
• 6 Scallions, minced
• 2 Tbsp Dried Oregano
• 5 Garlic Cloves
• 1 Tbsp Grated Lemon Zest
• 2 tsp Ground Cumin
• 2 tsp Ground Coriander 
• 1 1/2 tsp Pepper 
• 2 tsp Kosher Salt 
• 2 Pounds Ground Lamb

Tzatziki

• 1/2 Large Cucumber, grated
• 2 Cups 2% Greek Yogurt
• 1 Clove Garlic, minced
• 1 Lemon, juice
• 1 Tbs Olive Oil
• 1/2 tsp Salt

Instructions

1. Preheat oven to 450°F.
2. Combine the oats with the milk in a small bowl and let soak for at least 15 minutes (the oats will soften and absorb the milk).
3. In a separate large bowl, mix together the chopped mint, scallions, oregano, garlic, lemon zest, cumin, coriander, pepper and salt; add the lamb and oat mixture and mix with your hands until thoroughly combined.
4. Roll into 1+1/2 inch meatballs and evenly space on prepared baking sheet lined with foil (use a wire rack if you have one!); roast until meatballs are lightly browned, about 20 minutes.
5. Mix together ingredients for the tzatziki and serve on the side - enjoy!

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