Gyro Meatballs with Tzatziki Sauce

Gyro Meatballs with Tzatziki Sauce

• 1 lb ground lamb
• 1/4 cup Feta cheese
• 1 Tbsp Greek yogurt
• 2 Tbsp minced fresh cilantro
• 1 tsp ground cumin
• 1 tsp salt
• 1/4 tsp cayenne pepper

Preheat oven to 400° and line a rimmed baking dish with foil and coat with nonstick spray. In a large bowl, combine all ingredients. Divide the mixture into four sections and each of the sections into four meatballs. Place the balls on the baking dish and bake for 14-16 minutes. 

For the sauce:

• 2 cups full-fat plain Greek yogurt
• 4 garlic cloves, minced
• 1 large cucumber, seeded and grated (about 1 cup)
• 1 Tbsp chopped fresh dill
• 1-2 Tbsp fresh lemon juice
• 1 Tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper

Stir ingredients together until combined. Adjust seasoning as needed. Leftover sauce can be refrigerated for up to two days. Be sure to seed the cucumber to keep the moisture content down, straining it if needed.

Harvest Salad with Pumpkin Vinaigrette

Harvest Salad

• 4 slices bacon, diced
• 2 large eggs, boiled and chopped
• 6 cups baby spinach
• 1 apple, diced
• 1 pear, diced
• 1/2 cup chopped pecans
• 1/3 cup dried cranberries
• 1/3 cup feta cheese

Toss salad together and serve with pumpkin vinaigrette.

Pumpkin Vinaigrette

• 1/2 cup extra virgin olive oil
• 1/4 cup thick balsamic vinegar
• 1/4 cup plain Greek yogurt
• 1/4 cup water
• 1 tsp honey
• 1/4 tsp pumpkin pie spice
• salt and pepper to taste

Mix in a blender or food processor.

Rosemary Feta Potatoes

Rosemary Feta Potatoes (adapted from this recipe):

• 10-12 petite red potatoes, cubed
• 1/2 cup feta cheese
• Sprig of fresh rosemary
• olive oil
• salt and pepper

Preheat oven to 450 degrees. Boil cubed potatoes for 15-20 minutes until soft. Drain and place is baking dish. Drizzle olive oil over the potatoes, Sprinkle feta, rosemary, and salt and pepper (to taste) on top. Bake for 10-15 minutes until feta is heated.