On a Mission Spring 2018

Ingredients: • Cup of Greek yogurt • English cucumber • Fresh garlic • Extra virgin olive oil • Fresh dill (found in small packs in the produce dept.) • Salt (I prefer sea salt) • Black pepper • One large lemon • 1 Pound of ground chuck or ground lamb • Dry Italian breadcrumbs • Fresh flat leaf parsley • Cumin • 3-4 Roma tomatoes to make that equal a cup when chopped • 1 Red onion • Eggs • Additional add ons, feta cheese crumbles and pitted Greek olives • One package of pita breads or flat breads Seasonal Home Recipe by the Season by VICKIE PRESSLER Step 1 Prepare the Tzatziki Sauce • 1 cup Greek Yogurt • ¼ grated English cucumber • 1 teaspoon freshly minced garlic • 1 teaspoon olive oil • 1 tablespoon fresh dill • ½ teaspoon sea salt • ¼ teaspoon pepper • mix in 1 tablespoon fresh lemon juice Stir to combine all the ingredients. Cover and chill for about an hour to let the flavors blend. Step 2 Prepare Meatballs Preheat your oven to 425. In a large bowl, combine the following: • 1 pound of ground chuck or ground lamb. (I have used both but prefer the lamb) • ¼ cup dry Italian breadcrumbs • 1 large egg • 2 tablespoons chopped fresh flat-leaf pars- ley • 1 tablespoon freshly minced garlic • ½ teaspoon ground cumin • ½ teaspoon sea salt • ¼ teaspoon black pepper Mix well to combine and then form into meat- balls. You might want to use a medium size scoop or a 1/8 cup measuring cup to get them in uni- form size. Roll into balls and place on a slightly greased pan. Bake in the oven for 10 minutes or until cooked all the way. Cooking time will vary depending on the size of your meatballs. If your pantry/ refrigerator is not stocked, here are the ingredients needed for this recipe. Mediterranean Meatballs 18 | SPRING 2018 ON A MISSION women-on-a-mission.com

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