lamb pizzettes

I have a feeling the taster will be requesting these again very soon. He absolutely loved them. And I had to agree with him. The meatballs were so flavorful, the yogurt sauce utterly refreshing. We both love Greek food and this reminded us both of the many wonderful meals had in Greece. Here is one of my favorite pictures from our trip!

Lamb Pizzettesadapted from Food & Wine - makes about 40 appetizers

Lamb Meatballs:

  • 1/2 cup mint, chopped
  • 1 lb. ground lamb
  • 2 cloves garlic, minced
  • 2 Tbsp onion, minced
  • 1 egg
  • cumin(1 Tbsp), salt & pepper

Pre-heat oven to 375°.  Mix all ingredients together until combined. Roll into 1 inch balls and bake for about 20 minutes (until meat is cooked through).

Mint-Yogurt Sauce:

  • 2 Tbsp mint, chopped
  • 1 cup Greek Yogurt
  • 1 Tbsp olive oil
  • 1 Tbsp hot chili oil
  • salt & pepper

Mix ingredients together in small bowl. Refrigerate until use.

Assembling:

Layer meatballs on small whole-grain pita chips (either store-bought or home-made, preferably the round mini pita’s) and top with a dollop of yogurt sauce, fresh mint and some more hot chili oil if desired.


Comments

  1. Anna says

    Emily! I can’t keep up with your recipes, this is another I’m going to have to add to my list! SUPER cute picture!!! :)

  2. Anna says

    Emily! I can’t keep up with your recipes, this is another I’m going to have to add to my list! SUPER cute picture!!! :)

  3. says

    I love that picture of you and “the taster” between the ancient columns! Amazing.

    What’s also amazing is your incredibly stash of awesome appetizer recipes on the blog. I feel like I should have a party just so I can make a ton of your delicious dips and appetizers. Keep them coming, please!

  4. says

    I love that picture of you and “the taster” between the ancient columns! Amazing.

    What’s also amazing is your incredibly stash of awesome appetizer recipes on the blog. I feel like I should have a party just so I can make a ton of your delicious dips and appetizers. Keep them coming, please!

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