Lamb meatballs by Grandpa Tassos
Baked in the oven without frying. Juicy and tender.
Put all the ingredients in a bowl and mix. Cover with cling film and refrigerate for at least half an hour.
Mix all the ingredients for the yogurt dip and place it covered in the fridge.
Turn the oven to 250 degrees on the grill.
Shape the meatballs and place them on baking paper in the pan.
Bake for 8 to 10 minutes.
Μεζέδες, Μεζές, Τσίπουρο, Κεφτές, Κεφτεδάκια, Κεφτεδάκι, Σμύρνη, Starters, Specials, Meze, MEat, Meatballs, Greek cooking, Ouzo, Mezes, Kefte, Keftedakia, Kiofte, Keftedaki, τσιπουρομεζέδες
1 kg minced lamb (from the leg)
1 large onion, finely chopped
4-5 cloves of garlic, finely chopped or mashed
1 tsp cumin powder
1 tsp black pepper
1 tsp coriander powder
1 tsp paprika sweet
1 tsp (leveled) chili flakes
4 tbsp water
For the yogurt dip
300 g Greek yogurt 10%
3 tbsp olive oil
2 tbsp chopped dill
Juice and zest of half a lemon