We were actually planning to post a popsicle recipe this weekend but Amazon Prime let us down and our new popsicle molds didn’t arrive in time. We decided not to scramble to come up with a different idea and just to skip posting this week. Then we started talking about what we should cook for an easy Saturday night dinner and the idea to do lamb meatballs wrapped in pita grew out of our conversation and…voila! Greek food (FETA CHEESE) is one of my love languages so these meatballs and this sandwich hit the spot. We adapted a couple of different recipes for a result that was tender, juicy and super flavorful. The best part is that they took about 30 minutes from start to finish. If you don’t know what to cook tonight you should try these!
Ok, so to be honest you would have to have a really bad wine to not have it pair at least somewhat well with these meatballs. Fortunately, this pinot paired more than somewhat well…it was a great fruity (cherry, strawberry and rhubarb!) contrast to the savory meatballs and the zesty tzatziki. The wine had hints of cinnamon that paired well with the spices in the meatballs and a nice acidity that provided a great balance.
This beer was like the stepping stone between something like a Miller or Coors Lite and a more robust lager like Sam Adams… Enough flavor and body to make it interesting but light enough to make it easily drinkable. It also was a bit weak in body and the hops a bit astringent. While I certainly didn’t have any problem finishing the beer it is also one that I won’t go out of my way to buy more. Regardless, a nice light lager is just want was needed for the lamb meatballs and tzatziki sauce. It helped to wash down the rich flavors and get you ready for more.
Lamb Meat Balls:
1 pound ground lamb
2 garlic cloves, minced
1 small onion, grated and drained
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cinnamon
1 teaspoon ground paprika (optional)
2 tablespoons chopped parsley
2 tablespoons chopped mint
2 tablespoons olive oil
1. Mix together everything but the olive oil with your hands. Form the mixture into large meatballs…approximately 3 Tbs. each. The mixture should yield about 12 meatballs.
2. Heat olive oil in a cast iron skillet over medium heat until the oil is shimmering. Place 6 meatballs in the pan and cook for 4-5 minutes per side until interior temperature is 165F. Repeat with remaining meatballs.
3. Serve on pita bread with tzatziki, lettuce, feta and tomato