Greek Lamb Meatball Sliders With Tzatziki
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
60
Spice
40
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Milk450 g
Ground Lamb1 tsp
Ground Coriander1 tsp
Ground Cumin1 clove
Garlic (finely minced)1 tsp
Oregano (dried)1 tbsp
Mint (fresh, chopped)1 cup
Crumbled Feta Cheese1 tbsp
Lemon Zest1 tbsp
Extra-Virgin Olive Oil1 tsp
Dill (chopped fresh)Directions:
1
Mix well, but do not overwork
2
Fold in the feta, then form the mixture into eight 2-inch meatballs
3
Watch how to make this recipe
4
Preheat the broiler
5
For the lamb meatballs: Soak the breadcrumbs in the milk for 5 minutes
6
In a large bowl, combine the lamb, coriander, cumin, garlic, oregano, mint, some salt and pepper, and the soaked breadcrumbs
7
Place the meatballs in a large, greased cast-iron pan
8
Place the pan 7 to 8 inches from the heating element; broil for 10 to 12 minutes, or until cooked through, turning once halfway through
9
For the tzatziki: Grate the cucumber into a small strainer and squeeze out excess water
10
Combine the grated cucumber with the yogurt, lemon zest, olive oil, dill and garlic and mix well
11
Season with salt and pepper
12
Cover and refrigerate until ready to use
13
To assemble the sliders: Load a meatball onto each bun
14
Top with tomato slices and some tzatziki
15
Secure the sliders with bamboo skewers
16
Serve on a large platter with extra tzatziki on the side