Makes 40 Hors D'ouevres

For Meatballs

  • 1 1/2 pounds ground lamb
  • 2 cloves garlic, finely minced
  • 1/2 pound feta cheese, crumbled
  • 1/2 teaspoon ground allspice
  • 1/3 cup fresh parsley leaves, coarsely chopped
  • Kosher salt and freshly cracked black pepper

For Tzatziki Sauce

 

  • 1 cup Greek whole milk yogurt
  • 1 English cucumber, seeded, finely grated and drained
  • 2 cloves garlic, finely minced
  • 1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh dill
  • Kosher salt and freshly cracked black pepper
  • Garnish with pepperoncinis

 

Preheat oven to 400 degrees.

 

In a medium bowl, combine the lamb, garlic, feta, allspice, parsley, salt and pepper, making sure not to overwork the mixture. Using a tablespoon, measure out the mixture and roll into nice even meatballs. Place meatballs on a rack set over a ½ sheet pan. Cook in oven for about 8 – 12 minutes. Remove and stick each with a toothpick. Arrange on plate or serving platter. 

In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.

 

Place tzatziki in a ramekin to acompany meatballs.  Serve warm.