Meatballs
1 large onion, finely chopped
1/2 cup chopped fresh mint leaves, packed
3 slices white bread with crusts, toasted and crumbled
3 large cloves garlic, minced
2 large eggs or 3 egg whites
2 heaping tablespoons tomato paste
1/2 pound lean ground lamb
1/2 pound lean ground beef
1 teaspoon salt
1/4 teaspoon ground black pepper
Toaster-size pita bread, cut in half, for serving, if desired
Cucumber Yogurt Sauce
1 cucumber
1/2 teaspoon salt
3/4 cup plus 1/4 cup plain regular, low-fat or non-fat yogurt
1 small onion, chopped
1 tablespoon chopped fresh mint
Salt and pepper to taste
To make meatballs: Preheat oven to 400 degrees. Line a shallow rimmed baking sheet with heavy foil. In a food processor with the metal blade or in a large mixing bowl with an electric mixer, process or mix onion, mint, toast, garlic, eggs, and tomato paste until well blended. Remove to a large bowl and mix in meat. Season with salt and pepper. Shape into 2-inch balls. Place on prepared pan and bake for 12 to 15 minutes or until golden brown. (Meatballs may be refrigerated overnight or frozen. Underbake slightly. Defrost on baking sheet. Reheat at 400 degrees until heated through.)
To make sauce: Peel, seed, and grate cucumber. Place in colander in sink, sprinkle with salt, and drain for one hour. Squeeze in dish towel to remove excess juices. In a medium-size bowl, stir together 3/4 cup of the yogurt, onion, and mint. Stir in cucumber and refrigerate for at least 1 hour. (Sauce may be refrigerated overnight.) Before serving, drain off excess liquid. Stir in remaining 1/4 cup yogurt. Makes about 2 cups.
To serve: Serve meatballs with toothpicks and Cucumber Yogurt Sauce for dipping. Or place a meatball in each pita half and top with dip. Makes about 20 meatballs.
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