Lamb Meatballs with a Greek Twist

Mint, red onion, and lamb combine to make a meatball that was meant to be accompanied by tzatziki.

It is almost the end of the workday on Friday, and yet as I type, I am thinking wistfully about Monday evening.

Thinking about a Monday happily on a Friday?! It might seem odd, as Friday is the start of the weekend, and Monday is the start of the workweek. So, why would I, being of sound mind, think about the joy of Monday night? Well, if you’re a regular reader, you already know the answer. Mondays, in our house, are better known as Tapas Monday.

My wistful thinking refers to a recent Tapas Monday when I chose a Greek theme for our dinner. With some ground lamb in the freezer I was eager to give a new recipe a try. And what would be a better choice than to make bite-sized meatballs that would be dipped in Homemade Tzatziki sauce? None that I could think of at that time.

I was tempted to add feta to the meatballs, but I was serving pan-fried Halloumi as one of the dishes. It seemed that the saltiness of the feta combined with the saltiness of the Halloumi would be overpowering. So, rather than eliminating hot, slightly melted cheese from the menu, I made the meatballs without cheese. As a good number of them disappeared (thanks to my husband), I don’t think the recipe was lacking any flavor.

I could continue to describe how delectable the meatballs were, but instead I will share my recipe for Lamb Meatballs. It is getting near the end of the workday, and it is a Friday, so it is time to stop thinking wistfully about Monday night and start enjoying the start of the weekend.

If you want to pair these meatballs with tzatziki, try this recipe.