Greek Meatballs

Name: Greek Meatballs
Yield: Serves 8 to 10
Cuisine: Europe, Greek
Ingredients: 20 square, saltines; 1/2 cup, milk; 1/2 cup, chopped fresh mint, plus leaves for sprinkling; 6 , scallions, minced; 2 tablespoons, dried oregano; 5 , garlic cloves, minced; 1 tablespoon, grated lemon zest; 2 teaspoons, ground cumin; 2 teaspoons, ground coriander; 1 1/2 teaspoons, pepper; 1 1/4 teaspoons, table salt; 2 pounds, ground lamb; 1 cup, plain whole-milk yogurt; 1/2 cup, tahini; 1/4 cup, lemon juice (2 lemons); 1 teaspoon, table salt; 1/2 teaspoon, pepper

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By Cecelia Jenkins

Appears in Cook's Country December/January 2020

Our aim: tender party snacks with flavors inspired by Greece—by way of Alabama.

SERVES8 to 10

TIME1¼ hours

WHY THIS RECIPE WORKS

Inspired by the Greek meatballs at Johnny's Restaurant in Homewood, Alabama, we wanted to make our own version with tender, juicy ground lamb; lemony brightness; and bold yet balanced seasoning from garlic, spices, and herbs. We chose crush...

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