Meatballs & Tzatziki Sauce

After Sunday service in church, dinner is always the main event of the day. Give this traditional meatballs recipe a try during the next weekend and add a Mediterranean twist to your plate!

This dish can be anything from a light meal to the main course, or the star of a mezze platter.

Put 500 gm lamb (or beef) mince into a large bowl.

Mix the ground meat with the following: 1/2 cup chopped mint, 1/2 cup chopped cilantro, 1/2 tsp crushed black pepper, 1 tsp minced ginger, 1 tsp minced garlic, 1 tbs chopped onions, 1/2 tsp red chilli flakes, 1 tsp ground cumin and 1 tsp salt.

Add 2 tbs thick yoghurt to the mixture.

Scoop 1.5-tablespoon portions of the mixture into your wet hands and shape them into round meatballs (Moisten your hands, as the mixture would be sticky)

Pour 3 tbs olive oil onto a flat skillet. Brown the meatballs in the olive oil on medium flame.

Sprinkle a bit of water, cover the skillet, and cook both sides until the meat is cooked through.

For the Tzatziki Sauce: Mix 1 cup Greek yogurt with 1 tbs freshly chopped dill or parsley, 1 tbs chopped fresh mint, add 1 tsp minced fresh garlic, 1/2 cup finely grated cucumber, 1 tbs fresh lemon juice, 1/2 tbs olive oil and a pinch of salt.

Mix well.

Serve with a salad and warm pita bread.

Christ & Co.