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RECIPE: Lamburgini Meatballs With Tzatziki Sauce

written by

Eileen Napier

posted on

February 9, 2020

Lamburgini-Meatballs-small.jpg


What do you get when you blend 100% Grassfed Lamb with delicious Grassfed/Grassfinished Ground Beef?  Lamburginis, of course!

I’ve heard the same report from more than one customer. He or she loves lamb meat but their significant other does not. This blended meatball recipe is a great way to meet each other halfway, lamb and beef together in one delicious bite. Or you can keep the lamb and beef separated. Split the ingredients, and make a “mine” and a “yours” plate of each. 

I included a bonus recipe for tzatziki, a creamy cucumber dipping sauce, delicious with both options.  YUM!

Lamburgini Meatballs
Prep Time: 30 min.
Bake Time: 18 min.
Makes ~24 2-inch meatballs


Ingredients

1 lb Ramstead Ranch Ground Beef
1 lb Ramstead Ranch Ground Lamb
2 eggs, lightly beaten
1 cup onion, finely chopped onion ~1 medium onion
1 Tablespoon fresh garlic, finely chopped
1 teaspoon salt
½ teaspoon pepper

Directions
In a large bowl, combine all the ingredients and mix well.
Shape into 2-inch balls.
Place meatballs on a greased rack in a shallow baking pan.
Bake at 300°F for 18 min.

Tzatziki 

Ingredients
(Note: In this recipe, it is important to use fresh ingredients rather than dried and powdered. You are making an aromatic dipping sauce. Those flavors will waft up from your fork and fill your taste senses with every bite if you use fresh ingredients.
2 cups plain Greek yogurt
3 garlic cloves, peeled and minced (best to use cloves vs powdered garlic)
1 cup cucumber, seeded, peeled, and grated. After grating your cucumber and allowing it to sit in a bowl, there will be fluid that collects. Pour this fluid off and save it to the side. You may add some or all of it to your sauce at the end.
1 ½ Tablespoon fresh Dill
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 Tablespoon olive oil

Instructions

Stir the ingredients (except the excess fluid from your cucumber) together in a bowl until they are evenly mixed.
Adjust seasoning according to taste.
If you’d like more cucumber flavor or you want to thin out the sauce, add your excess cucumber juice as desired.
You can serve right away or save in refrigerator for later.

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