Introduction

Looking to bring the flavors of the Mediterranean to your table? Look no further than this mouthwatering Greek dinner recipe. This recipe features fresh ingredients and bold flavors that are guaranteed to satisfy your taste buds. From the creamy Tzatziki sauce to the savory stuffed grape leaves, this recipe will transport you to the sunny shores of Greece in no time.

Ingredients

• 1 lb. ground lamb
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• Salt and pepper, to taste
• 1/2 cup breadcrumbs
• 1/2 cup crumbled feta cheese
• 1 egg, beaten
• 1/2 cup plain Greek yogurt
• 2 cucumbers, seeded and grated
• 2 cloves of garlic, minced
• 1 tbsp. olive oil
• 1 tbsp. red wine vinegar
• Salt and pepper, to taste
• 1 can of grape leaves, drained and rinsed
• 1 lemon, sliced

Instructions

1. In a large bowl, combine the ground lamb, onion, garlic, oregano, thyme, cumin, coriander, salt, and pepper. Mix well.
2. Add the breadcrumbs, feta cheese, and beaten egg to the bowl. Mix until well combined.
3. Form the mixture into small, oval-shaped meatballs.
4. Heat a large skillet over medium-high heat and add the meatballs. Cook for about 10 minutes, or until browned on all sides and cooked through.
5. While the meatballs are cooking, prepare the Tzatziki sauce. In a medium bowl, combine the Greek yogurt, grated cucumbers, garlic, olive oil, red wine vinegar, salt, and pepper. Mix well.
6. Remove the meatballs from the skillet and set aside.
7. Place a grape leaf on a flat surface with the stem end facing you. Spoon about 1 tbsp. of the meat mixture onto the center of the leaf.
8. Roll the leaf closed, tucking in the sides as you go, until the meat mixture is completely enclosed.
9. Repeat steps 7-8 with the remaining grape leaves and meat mixture.
10. Place the stuffed grape leaves in the skillet and cook for about 5-10 minutes, or until heated through.
11. Remove the grape leaves from the skillet and arrange them on a serving platter.
12. Garnish with lemon slices and serve with the Tzatziki sauce.