Lamb Meatballs

Marc and I made these delicious lamb meatballs last night using Sabra’s hummus and tzatziki sauce.  Here’s our recipe. Enjoy with cut up veggies with hummus and roasted asparagus.

-1 lb of ground lamb (we bought lamb shoulder and trimmed and ground it ourselves with one onion)

-2 oz of Sabra classic hummus

-1/2 cup of feta cheese

-1/2 tsp of Himalayan sea salt

-a small handful of cilantro from our garden, cut up very fine

-pepper to taste

-1 tsp of cumin

-look in the crescent roll refrigerated section for pizza crust

-Sabra tzatziki sauce 

Set oven to 400 degrees. Combine all the ingredients in a large bowl.  Roll out the pizza crust carefully and don’t stretch it out.  Using a pizza cutter cut into 2 x2 inch squares.  Prepare a 24 mini muffins tin with olive oil spray.  Place a piece of dough in the hole of the muffin tin and gently place a small meatball in the dough.  Bake the meatballs for about 15-17 minutes.  The lamb should be cooked through and not pink in the middle.  Put a generous dollop of tzatziki sauce on top and enjoy.