Greek Freak Lamb Meatballs & Tzatziki
Rated 5.0 stars by 1 users
Category
Appetizers/Snacks
Cuisine
Modern American
Servings
Dozen meatballs
Prep Time
30 minutes
Cook Time
20 minutes
Our Greek Freak Mediterranean Blend is the not-so-secret ingredient that make these Lamb Meatballs super flavorful. With Rosemary, Basil, Oregano, Black Pepper, Sea Salt, Garlic, Onion, Orange Peel, Tomato, Chili Pepper, Parsley, Sunflower Oil, and more - Greek Freak is a complex but ultra-versatile blend with endless application options. From salads to roasted veggies, breads to even cocktails, this is a staple blend in commercial and home cook kitchens alike.Author: Chef Tony Reed
Ingredients
- 1 pound ground lamb
- 1/4 cup pork rinds, blended until fine and granular
- 1 large egg
- 1/4 cup Greek Freak Mediterranean blend
- 6 teaspoons ground cumin
- 3 teaspoons ground coriander
- salt and black pepper, to taste
- 1 medium cucumber
- 8 ounces thick Greek yogurt (5% fat or higher is best)
- 1 lemon, juiced
- 4 fresh mint leaves, chopped
-
Greek Freak blend and dill, to taste
- Kosher salt, to taste
For the Meatballs:
For the Tzatziki:
Directions
For the Meatballs:
- Mix together and cook one meatball to test flavor add more Greek Freak Mediterranean blend or salt as needed.
- After adjustments, if any, roll each meatball to the size of golf balls.
- Pan fry until brown, move to a sheet tray and roast until 165 degrees internal temperature.
For the Tzatziki:
- Peel and de-seed cucumbers.
- Shred cucumbers and add salt.
- Wait 15-30 minutes and water will separate from the cucumber
- drain and rinse cucumber to remove saltiness.
- Combine the rest of the ingredients and serve with meatballs.