These hearty keftedes with tzatziki sauce are great served as appetizers, especially during Ramadan when you have guests over. It can also be made to serve for dinner as well.
⅓cupcucumber - grated and squeezed of excess moisture
2tablespoonsfresh dill - finely chopped
2tablespoonsmint - finely chopped
1tablespoonolive oil
1teaspoonlemon zest - optional
1clovegarlic - grated with a microphone
Instructions
To make the keftedes meatballs place steamed cauliflower, onion, and garlic into a food processor and blitz until everything is finely minced.
Remove the onion mixture into a mixing bowl and add lamb, seasonings, and an egg to your ground. Then mix without overworking the meat, or it’ll become tough.
If you want to let the flavors meld together, you can make this mixture ahead of time and refrigerate it, or you can resume making them into balls. Using a measuring tablespoon, scoop up a heap of ground lamb, gently form them into balls, and set them aside on a baking sheet.
To cook the meatballs, you can either bake them in a preheated 450 degrees Fahrenheit oven for 15 minutes or fry them in a pan with ¼-inch of oil on medium-high heat for two minutes on opposing sides until nicely browned.
To make the tzatziki add all the ingredients to a small mixing bowl and combine.