Lamb Meatballs and Tzatziki from RMHC Inland Northwest

Greek Freak Lamb Meatball & Tzatziki 

For the Meatballs:

1 pound ground lamb

1/4 cup pork rinds, blended until fine and granular

1 large egg

1/4 cup Greek Freak Mediterranean blend

6 tsp ground cumin

3 tsp ground coriander salt and black pepper, to taste

For the Tzatziki:

1 medium cucumber

8 oz thick Greek yogurt

1 lemon, juiced

4 fresh mint leaves, chopped

Really Ranch Salt Free, to taste

Kosher Salt, to taste

Directions

For the Meatballs:

Mix together and cook one meatball to test flavor.

Add more greek freak or salt as needed

After adjustments, if any, roll each meatball to the size of golfballs

Pan Fry until brown, move to a sheet tray and roast until 165 degrees internal temp

For the Tzatziki:

Peel and deseed cucumbers

Shred cucumbers and salt

Wait 15-30 minutes (water will separate from the cucumber)

Drain and rinse cucumber to remove saltiness

Combine the rest of the ingredients and serve with meatball