Lamb Meatballs with Tzatziki Sauce

So on top of all the goings-on for this past weekend, I had some time to cook some Greek food. This go around (and after watching Rachel Ray), I decided to do the same recipe, but of course my own way. In the end, it came out great. Hope you enjoy it!

 Ingredients:

2 lbs lamb meat
1 cup panko crumbs
1/3 cup milk
1 large egg
2 tbsp mint
2 tbsp dill
1 tbsp minced garlic
1 tsp paprika
1 tbsp worcheshire
juice of half a lime
Salt and pepper

So get the lamb meat out of the package. Preheat the oven at 350 degrees.

Add the spices first to the meat. After you have added the spices, add the egg and milk. This will help keep the meat moist.

Add the panko after you have mixed the spices etc. Mix the meat and panko until a good consistency.

After you have mixed, make them into golf sized meatballs. Notice that the rack is placed on top of a cookie sheet. Place the Greek Meatballs into the oven. Allow them to cook for about 30 to 45 minutes.

 Take them out of the oven and allow them to cool.

While that is cooking, start working on the tzatziki sauce:

1 cup greek yogurt
2 small seedless cucumbers
ground pepper
salt
1/2 tsp dill
1/2 tsp mint
1/2 lemon

While that is cooking, place the yogurt into a bowl. Peel the skin off of the cucumbers. Shred the cucumbers Place into a colander. Salt the cucumber. Apparently if you salt it, the water from the cucumber will drain out.

Mince the dill and mint and then add the cucumber.

 

Add the yogurt to the green mixture. Make sure to mix the yogurt. Add some salt and pepper to the 

 

 
Squeeze the juice out of half a lemon atop the yogurt. Mix with the spoon and place into the refrigerator to chill. This allows the spices to meld with the yogurt.

I am enjoying the meatballs with some couscous and pita bread. I am very selective in my Greek food, but this was really good!