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Lamb, Feta & Mint Sausage Balls

Published: March 24, 2011
web-meatballsIMG_4280-2
Photo by John & Tanya Bäck
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.

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.

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