Lamb Meatballs

Directions

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   Grilled Lamb Meatball Gyros with Mint Pesto & Coconut Milk Tzatziki Write a reviewSave RecipePrint Prep Time40 min Cook Time10 min Total Time50 min Tzatziki Sauce 2/3 cup plain Greek yogurt 1/4 cup unsweetened coconut milk {or sour cream} 2 Tbsp. mayonnaise {optional} 1 tsp. lemon zest + 1 tsp. lemon juice 2 cloves garlic 2 tsp. fresh dill 1 1/2 tsp. granulated sugar Dash salt & ground black pepper 1/2 English cucumber, diced Mint Pesto 2 cups fresh mint leaves 1 cup fresh spinach 1/4 cup unsalted nuts {almonds or walnuts} 2 cloves garlic Zest and juice of 1/2 lemon Dash salt and ground black pepper 1/4 cup extra virgin olive oil Meatballs 1 lb. ground lamb {or chicken} 1 tsp. Dijon mustard 1/2 yellow onion, finely minced 2 cloves garlic, finely minced {or 2 tsp. garlic powder} 1 large egg 1/2 cup breadcrumbs 1 tsp. ground coriander 1 tsp. ground cumin 1/2 tsp. coarse salt 1/4 tsp. ground cinnamon 1/4 tsp. ground black pepper Cooking spray For Serving 4 whole grain pita rounds, toasted or grilled 1/2 English cucumber, diced or sliced 1/2 cup crumbled feta cheese Fresh cilantro, for garnish Instructions To prepare Tzatziki sauce, combine ingredients through sugar in a food processor. Season with a dash of salt and black pepper; pulse until smooth. Taste and adjust seasoning, if necessary. Add diced cucumber and fold with spatula. Spoon in to a bowl and refrigerate. Rinse food processor with water. To prepare mint pesto, combine ingredients through lemon in a food processor and add a dash of salt and pepper. Pulse while drizzling olive oil in through the vegetable shoot until you reach desired consistency. Taste and adjust seasonings, if necessary. Preheat a grill to medium high heat. In a bowl, combine all meatball ingredients {except oil}. Work with your hands until everything is thoroughly combined. Form meatballs using your hands and place them on a plate. Brush meatballs with canola oil or spritz with cooking spray. Place them on the grill and cook, rotating a few times, about 8-10 minutes or until cooked through. To serve, place meatballs in toasted or grilled pita bread. Drizzle with Tzatziki and mint pesto and top with cucumbers, feta and fresh cilantro leaves.