Total time – prep. and cooking 30 minutes
Greek meatballs are called keftedes and are often served as an appetizer with some tzatziki as a dipping sauce. Mine are a little bigger but still served with tzatziki (dairy free, made with almond yoghurt and you would hardly notice the difference). I served mine alongside my Sweet Little Peppers, Quinoa, Chickpeas and More but probably a Greek Salad would be nice too. Lamb can be a little greasy so I dried my meatballs off with paper towel.
Pre-heat oven to 350 degrees F.
1 pound of ground lamb
1 medium clove of garlic – finely grated
Zest of half a lemon
1 tsp. dried oregano
1 oz. feta cheese – grated or crumbled
1 egg – beaten
Salt and freshly ground black pepper
Place ground lamb in a mixing bowl. Add all of the rest of the ingredients and mix well together.
Make into meatballs – these can then be pan-fried or cooked in a silicone muffin tray (20 minutes in the oven)
TZATZIKI
Cut the cucumber into very small dice and dab with a paper towel as they are watery.
1/2 an English cucumber – cut into very small dice
1 medium clove of garlic – finely grated
1 tsp. dill – finely chopped
4 tbsp. almond milk yoghurt
1 tbsp. white wine vinegar
Salt and freshly ground black pepper
Mix everything together in a mixing bowl.
