Greek Meatball Appetizers

Greek Meatball Appetizers

To make the tzatzitki sauce:

• ½ cup grated cucumber, squeezed dry 
• ½ cup finely diced red onions
• 2 cups plain Greek yogurt
• 1 teaspoon dried oregano
• 1 teaspoon fresh lemon zest
• 1/8 teaspoon black pepper
• ¼ teaspoon coarse salt
• ½ teaspoon garlic powder

To make the Greek meatball appetizers:

• 2 pounds ground lamb
• ½ cup breadcrumbs
• 8 ounces frozen spinach, thawed and squeezed dry
• 2 teaspoons fresh lemon zest
• 2 teaspoons dried oregano
• ½ cup crumbled feta cheese
• 2 teaspoons garlic powder
• 2 teaspoons coarse salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil

Directions:

1. To make the tzatziki sauce; Place all of the sauce ingredients in a medium bowl and stir well to combine. Cover and keep refrigerated until ready to serve. This can be made up to 5 days in advance. Do not freeze.
2. To make the Greek meatball appetizers; Preheat oven to 350-degrees.
3. Place all of the meatball ingredients (except olive oil) in a large bowl and mix until thoroughly combined. Shape into 1″ round side meatballs. Add the oil to a large skillet.
4. Brown the meatballs (working in batches) on all sides.
5. Remove the browned meatballs and place them on a baking sheet. Bake the browned meatballs in the preheated oven for 10 minutes.
6. Remove the meatballs from the oven and serve them in a bowl with appetizer picks and the chilled tzatziki sauce. OR, add them to a slow cooker on “warm” to keep them warm for serving.