Lamb, Feta & Mint Sausage Balls
Published: March 24, 2011
For a sauce, blend 1 cup plain Greek yogurt with 2 tablespoons each olive oil and lemon juice, 1 clove minced garlic, and salt and pepper to taste. Makes 6 servings.
Photo by John & Tanya Bäck
1½ pounds ground lamb
¼ cup crumbled feta cheese
2 tablespoons olive oil, plus more for brushing
2 garlic cloves, minced
2 tablespoons chopped fresh mint
1 teaspoon salt
6 pita breads
➊ Soak 12 bamboo skewers for at least 30 minutes.
➋ Combine all the ingredients in a medium bowl, using your hands to mix if necessary.
➌ Form the meat into 24 meatballs and slide two onto each skewer, leaving an inch between the meatballs. Chill them for 30 minutes.
➍ Preheat a gas grill over medium heat with the lid down for 10 minutes or build a medium charcoal fire.
➎ Brush the meatballs with olive oil and lightly brush the grill rack with more oil.
➏ Grill the lamb meatballs over direct heat, turning several times, for 10-12 minutes, until browned and cooked through. Serve hot on their own or in warmed pitas.