LAMB MEATBALLS WITH TZATZIKI SAUCE ON NAAN
1-pound ground lamb meat
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
4 large garlic cloves, chopped
1 small onion, chopped
3 tablespoons fresh mint, chopped
2 eggs, beaten
½ cup seasoned breadcrumbs
4 tablespoons olive oil
1 cup plain Greek yogurt
4 garlic cloves, minced
1 tablespoon fresh dill, chopped
½ teaspoon salt
1 small cucumber, seeded and chopped into ¼ dice
Mint for garnish
In a large bowl, combine lamb, cumin, salt, black pepper, garlic, mint, egg, and breadcrumbs. Knead the mixture with your hands until well combined and form into small meatballs, about the size of golf balls.
Heat olive oil, over medium high heat, in a large frying pan and brown meatballs on all sides. Cover and cook for 5 more minutes until just cooked through. Keep warm in a 300-degree oven until ready to plate. Also, wrap naan bread in foil and keep warm in oven until ready to serve.
To make tzatziki sauce, combine yogurt, garlic, dill, salt, and cucumber in small bowl and stir to combine.
Serve meatballs on naan and top with sauce and sprinkle with feta cheese and chopped mint. Devour!