NDT- Cooking with Cash-Wa – Gyro Meatballs

FARGO, N.D. (Valley News Live) - INGREDIENTS:

· 1 cup onion, finely chopped or shredded

· 2 tablespoons fresh garlic, minced

· 1/4 cup dried pita chips or breadcrumbs

· 2 pounds ground lamb, or ground beef

· 2 teaspoons dried rosemary

· 2 teaspoons dried marjoram

· 2 teaspoons dried oregano

· 2 teaspoons kosher salt

· 1/2 teaspoon freshly ground black pepper

Cucumber-Yogurt Ranch (mix all of the ingredients in a bowl to combine, refrigerate)

· 8 ounces plain yogurt, drained

· 8 ounces mayonnaise

· 1 medium cucumber, peeled, seeded, and finely grated

· 2 cloves garlic, finely minced

· 2 T. Ranch Dressing Mix

· ½ teaspoon ground cumin

DIRECTIONS: Process the onion and garlic in a food processor for 10 to 15 seconds.

Add the lamb, oregano, marjoram, rosemary, salt, and pepper and process until it is a coarse paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl. Preheat oven to 350℉ Add about 4 cups of ice into a large mixing bowl along with 1 cup of cold water. Place a medium mixing bowl directly on the ice water and scrap the lamb mixture into the bowl over the ice. Using a scoop or spoons, divide the lamb mixture into approximately 2 1/2-ounce portions (smaller if using for appetizers) and roll into a ball. Place the meatball onto a baking sheet lined with parchment paper and repeat with the remaining meatball mixture. Bake in the oven until the meatballs reach an internal temperature of 155℉ (about 35 minutes). Transfer to a serving platter and serve on pita bread with Ranch sauce, chopped onion, tomatoes, and feta cheese.