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Zorba Lamb Meatball

Recipe from: Haulin Balls

Roll into Las Vegas, Nevada for some tasty meatballs at the Haulin’ Balls truck. With dishes like a ‘zorba ballwich’, ‘blue ball special’ and a ‘porky’, the odds of coming away fully satisfied are in your favour.

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LAMB MEATBALLS
¼ cup panko
¼ cup buttermilk
1 egg, beaten
¼ cup feta cheese
1 ½ cloves garlic, minced
1/8 cup fresh parsley, finely chopped
Pinch lamb seasoning
Pinch salt
½ teaspoon lemon zest
¼ cup fresh mint, finely chopped
Pinch Greek seasoning
Pinch beef bullion
1pound ground lamb

In a large bowl mix panko, buttermilk, egg, and feta. Set aside.

In a smaller bowl mix remaining ingredients except lamb. Add to panko mixture and mix thoroughly by hand. Add lamb and continue to mix until blended evenly.

Form into 14 balls approximately 2-inches in diameter. Bake in 400-degree Fahrenheit oven for 30 minutes.

TZATZIKI
1 cucumber, finely chopped
1 cup Greek yogurt
4 ounces sour cream
1 teaspoon fresh lemon juice
½ cup fresh dill, finely chopped
1 teaspoon pepper
Salt to taste

Combine all ingredients in a bowl and chill in refrigerator to blend flavors.

TOMATO OLIVE SPREAD
1 cup tomatoes, crushed
¼ to ½ cup Kalamata olives, finely chopped
2 tablespoons extra virgin olive oil
1/8 cup red wine vinegar

Blend tomatoes and olives in a food processor. Add olive oil and red wine vinegar. Mix well.

THE PLATE
7 buns (of your preference)
Tzatziki (above)
Tomato Olive Spread (above)
7 handfuls lettuce, chopped
14 Lamb Meatballs
2 cups feta cheese
1 red onion, chopped
fresh mint, chopped to taste
dried oregano to taste

Cut buns in half. Spread one side of each bun with tzatziki, and the other side with tomato olive spread and chopped lettuce. Place 2 meatballs on the lettuce then top with feta cheese, red onion, fresh mint and a sprinkling of dried oregano.

Yield: 7 servings