To make these #dinnerdoneby9am I fully assemble the meatballs in the morning without baking, then refrigerate all day, and bake just prior to serving. I also make the Tzatziki Sauce in the morning, refrigerate all day, and pull out when it’s time to serve.
Meatballs
-1/2 c breadcrumbs
-1/2 c milk
-1 egg
-1 tsp oregano
-1 tsp salt
-1/2 tsp pepper
-1/2 c parmesan cheese
-1 lb ground lamb
Tzatziki Sauce
-1 c plain greek yogurt
-1/2 cucumber, peeled and seeded
-1 clove garlic, minced
-1 tsp dried dill
-1 tsp salt
-1 tsp red wine vinegar
Make sauce. In a small bowl, stir together Tzatziki Sauce ingredients, refrigerate until ready to serve.
In another small bowl, pour milk over breadcrumbs and set aside.
In a medium bowl, whisk together the egg, salt, pepper, and oregano. Stir in the parmesan. Stir in the ground lamb, and milk soaked breadcrumb mixture. Form meat into golf ball shaped balls. Place meatballs on a greased (or parchment lined) baking sheet and bake at 400 for 25 minutes. Cool 5 minutes and serve with the Tzatziki Sauce.
