lamb pizzettes

I have a feeling the taster will be requesting these again very soon. He absolutely loved them. And I had to agree with him. The meatballs were so flavorful, the yogurt sauce utterly refreshing. We both love Greek food and this reminded us both of the many wonderful meals had in Greece. Here is one of my favorite pictures from our trip!

Lamb Pizzettes – adapted from Food & Wine - makes about 40 appetizers

Lamb Meatballs:

• 1/2 cup mint, chopped
• 1 lb. ground lamb
• 2 cloves garlic, minced
• 2 Tbsp onion, minced
• 1 egg
• cumin(1 Tbsp), salt & pepper

Pre-heat oven to 375°.  Mix all ingredients together until combined. Roll into 1 inch balls and bake for about 20 minutes (until meat is cooked through).

Mint-Yogurt Sauce:

• 2 Tbsp mint, chopped
• 1 cup Greek Yogurt
• 1 Tbsp olive oil
• 1 Tbsp hot chili oil
• salt & pepper

Mix ingredients together in small bowl. Refrigerate until use.

Assembling:

Layer meatballs on small whole-grain pita chips (either store-bought or home-made, preferably the round mini pita’s) and top with a dollop of yogurt sauce, fresh mint and some more hot chili oil if desired.

Related posts:

1. rack of lamb
2. thai pork lettuce wraps
3. avocado-cumin yogurt dip
4. raw “nacho” lunch
5. chicken satay with coconut-peanut sauce