Feta Stuffed Lamb Meatballs with Onions & Tzatziki
Author: Susan Palmer
For the tzatziki sauce:
  • 1 cup low-fat Greek yogurt (such as Fage 2%)
  • 1 English cucumber, peeled and grated
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 large garlic clove, finely minced
  • ½ teaspoon kosher salt
For the meatballs:
  • 1lb ground lamb
  • juice and zest from ½ lemon
  • 1 teaspoon za'atar seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 large egg
  • ¼ cup plain breadcrumbs
  • 2-3ozs Bulgarian Feta (or similar), cut into ¼inch cubes
  • 1 medium onion, sliced
For the tzatziki:
  1. Whisk together the Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic and salt in a small bowl. Transfer the sauce to a small colander and let drain over a bowl in the refrigerator while you prepare the meatballs.
For the onions:
  1. In a medium non-stick pan over medium low heat, drizzle 1 tablespoon of olive oil and sauté the onions until they are soft and a golden caramel color, about 20-25 minutes. Stir often to avoid over cooking the onions.
For the meatballs:
  1. Pre-heat your oven to 400 degrees F.
  2. In a medium bowl, mix together the ground lamb, lemon zest, juice, za'atar, salt, black pepper, egg and breadcrumbs until well combined.
  3. Line a baking sheet with parchment paper and roll the meat into 2 tablespoon sized balls.
  4. Continue with all the meat mixture, until all the meatballs are formed and then with your thumb press down in the center to form an indent. Place a cube of feta in the middle and form back into a ball making sure it closes completely around the feta cheese.
  5. Bake for 20 minutes and then transfer to your broiler set on high to brown for an additional 2-3 minutes.
  6. Serve on a bed of onions with the tzatziki sauce on the side.
Recipe by The Girl in the Little Red Kitchen at http://girlinthelittleredkitchen.com/2013/01/feta-stuffed-lamb-meatballs-with-onions-tzatziki/