RECIPE MAGIC!

MEATBALLS + LEMONY TZATZIKI

Juicy, rosemary-scented meatballs are threaded onto skewers and served with cool, garlicky tzatziki for an easy appetizer, light supper, or summer platter. Make them with lamb, beef, or pork, then serve hot from the pan or chilled for a relaxed make-ahead option.

INGREDIENTS:

For the meatballs

  • 1 lb (454g) ground lamb, beef or pork
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp Rosemary EVOO

For the tzatziki:

  • 1 medium cucumber, peeled, grated
  • 1 cup thick Greek yogurt
  • 3 cloves of garlic, grated
  • 1/4 cup Green Lemon EVOO
  • 1 tbsp fresh mint, minced
  • 1/4 cup fresh dill, minced
  • 1/4 tsp salt

DIRECTIONS:

For the tzatziki: In a bowl, place grated cucumber. Add salt and combine. Then place the mixture through a fine mesh strainer to drain the liquid. In the same bowl, wiped clean of any liquid, place the strained cucumber, garlic, herbs, EVOO and yogurt. Combine until completely blended. Leave tzatziki to rest while preparing meatballs.

For the meatballs: Combine lamb, salt, pepper and Rosemary EVOO. Shape into grape-sized balls and fry in a pan until internal temp is 160F and browned on all sides.

Serve meatballs hot or cold with tzatziki and generous drizzles of a fresh EVOO.