Keftedes (Greek Meatballs)

Ingredients

• 1 pound ground lamb
• ½ medium red onion, grated or minced
• ¼ cup dry bread crumbs
• 2 tablespoons minced parsley
• 2 tablespoons minced mint
• 2 tablespoons red wine vinegar
• 1 large egg, beaten
• 2 garlic cloves, minced
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
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  • 1 cup plain Greek yogurt
  • ½ cucumber, peeled, seeded, and finely diced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped mint
  • 1 tablespoon red wine vinegar or lemon juice
  • 1 garlic clove, minced
  • ½ teaspoon salt

  Sub-recipe steps

  1. Stir together in a small bowl: 1 cup plain Greek yogurt; ½ cucumber, peeled, seeded, and finely diced; 1 tablespoon extra-virgin olive oil; 1 tablespoon chopped dill; 1 tablespoon chopped mint; 1 tablespoon red wine vinegar or lemon juice; 1 garlic clove, minced; ½ teaspoon salt
  2. Let sit, stirring occasionally, for 15 minutes to allow the flavors to meld. Store, refrigerated, for up to 3 days.