Tuesday, April 23, 2013

Lamb and Chicken Meatballs

Below is the recipe that I prepared to go with the Gluten Free Tabbouleh from yesterday.  I personally cannot eat much meat and only had one, but the house critics consumed and enjoyed the rest, including our pickiest critic, so it was decided we would share.

Lamb and Chicken Meatballs

1 Lb Ground Lamb
1 Lb Ground Chicken
¼ cup Finely Crumbled Feta Cheese
3 Cloves of Garlic, minced
3-4 Sprigs of Fresh Rosemary, chopped
3-4 Sprigs of Fresh Dill, chopped
Salt and Pepper to Taste
Olive Oil

Preheat oven to 400 degrees.  Warm the olive oil in a skillet.  Combine all ingredients and mix together thoroughly.  Shape meat mixture into balls and brown in olive oil coated pan on all sides.  Remove from oil and place in 9x13 baking dish.  Bake the meatballs at 400 degrees for 25-40 minutes or until cooked through.  Serve with tzatziki sauce and enjoy!

Tzatziki Sauce:
Blend together: 16oz Greek Yogurt, 1 Seedless Cucumber, 4 Cloves of Garlic, Lemon Juice from 1/2 Lemon, Handful of Fresh Dill, Handful of Fresh Mint, 1 TB Olive Oil, Salt and Pepper to Taste.  Best served chilled.

Keep your life free from love of money, and be content with what you have, for he has said, “I will never leave you nor forsake you.” - Hebrews 13:5

1 comment:

  1. these meatballs sound fantastic!!! i'm definately making them!!!