Name: Lamb meatballs
Total time: 25 min
Yield: 1
Cuisine: greek

Lamb meatballs

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Total Time:
25 minutes

Inspired by the diverse meatball offerings in Thessaloniki, I created a beautiful and delicious mezze dish or starter.

Instructions:

Finely grate the lemon zest and set aside. Squeeze half the lemon juice into a blender, add the tzatziki and most of the mint leaves, then blend until smooth. Season with salt and pepper to taste, then set aside. Drain and finely chop one pepper, then mix it with half the lemon zest, lamb, salt, and pepper in a bowl. Shape the mixture into 8 oval-shaped meatballs. Heat 1 tablespoon of olive oil in a large non-stick frying pan over high heat. Add the meatballs and cook for 10 minutes, turning occasionally until golden and cooked through. In the last 2 minutes, add the remaining sliced peppers to the pan. Divide the sauce among plates, place the meatballs and peppers on top, and sprinkle with the remaining lemon zest and mint leaves. Serve with lemon wedges on the side. Enjoy with a crusty bread for dipping in the sauce.

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