Week 2 recipe – lamb meatballs with yogurt and mint

by Joe Doyle on January 10, 2008

Week two brings us a winner that I wouldn’t mind having every week until I fall over dead from looking so good.

Lamb Meatballs from Real Simple magazine was chef’d by none other than the wifey, I think she’s getting into this experiment.

Impressions:
Pretty quick and an amazing taste. Not like Greektown great, but it brought me back to true Greek food which we’ve yet to find in Austin (but really haven’t looked too hard). A decently healthy treat with a Greek salad - tomatoes, olives, feta, cukes and onions. Surprised to find that ground lamb isn’t that costly. The taste of cinnamon, mint and scallions worked well together.

What I added:
- Instead of yogurt we used tzaziki (which is just Greek yogurt)
- Lamb wasn’t quite done enough, according to temp and suggested length, so it cooked longer

Nutrition:
Pretty light. No specs given, knock out the flat bread and you’re almost all protein and veggies.

Status:
A+ Keeper. Going into the binder.