Newton at the Farmers' Market: Lamb Meatballs with Tzatziki Sauce

This will be my last “Newton at the Farmers’ Market” column for this season, as the Newton Farmers’ markets will be closing until next summer. Thank you for all of your support and input; I hope to include some of your recipes next summer!

A big thank-you to all of the following merchants who gave me their time and input about their produce/products and inspired me to create wonderful dishes: Wally’s Vegetables, Haverhill; Crystal Brook Farm, Sterling; Dancing Bear Farm, Leyden; Extra Virgin Foods, Watertown; Bob’s Turkey Farm, Lancaster; Dick’s Market Gardens, Lunenburg; Kimball Fruit Farm, Pepperell; Freitas Farm, Middleborough; Nicewicz Family Farm, Bolton; Stoneymeadow Farm, Dracut; Nourse Farms, Westborough; Chestnut Farms, Hardwick.

Merchant: Chestnut Farms, Hardwick MA

What they sell:  Ground beef, lamb, pork and goat; beef and beef/pork hotdogs; beef short ribs; chicken parts; smoked ready-to-eat chicken breast; bacon; sausage links- sweet and hot; sausage patties; pork cutlets.

Coming soon: Check their website for their presence at other local farmers’ markets or visit their farm in Hardwick

What they say: “I really like the Newton market. Everyone’s so friendly, and that’s not always the case. Also, there’s a good variety of everything here- food AND people!” – Bonnie Quinn, employee.

Lamb Meatballs with Tzatziki Sauce (serves four: four meatballs each)

These tasty, lightly-seasoned meatballs paired with the fresh yogurt-cucumber tzatziki make a terrific fall supper. I serve them in a pita pocket with arugula, diced tomatoes and onions or over whole-wheat orzo, with the sauce and salad on the side.

Lamb Meatballs

Ingredients

• 1/2 cup finely minced onion (I got a red onion from Wally’s)
• 2 large cloves garlic, minced or pressed
• 1 ½ teaspoons extra virgin olive oil (I used Olympic)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• pinch each of cinnamon and allspice
• 1 pound ground lamb (I got mine from Chestnut Farms)
• ¾  cup panko bread crumbs (any dried breadcrumb can be used)
• 1 large egg, beaten
• ¼ cup fresh finely chopped basil or mint leaves

Directions:

1. Line a rimmed cookie sheet with foil and place a rectangular baking rack (or two square ones- see picture) inside. Spray with cooking spray.
2. Preheat oven to 450°
3. Sauté onion and garlic in olive oil over medium high heat until just softened and very slightly browned.
4. Transfer to bowl and add salt and spices; mix well
5. Add lamb, breadcrumbs and egg and, using your hands, mix just to combine.
6. Carefully mix in mint/basil but do not overhandle- this will make the lamb tough.
7. Using a tablespoon and/or your hands, make 1-½ inch balls and arrange on prepared cookie sheet/rack (Note: the mixture will be quite sticky, so have a bowl of cold water nearby to dip your fingertips and the spoon in).
8. Bake in upper third of oven for 14 minutes or until golden brown.
9. Serve immediately with tzatziki sauce (see below)

Tzatziki Sauce

Ingredients:

• 1 large or 2 medium hothouse cucumbers, peeled and seeded and cut into large chunks (I got mine from Kimball Fruit Farm)
• 2-3 large cloves garlic, minced or pressed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice (approximately juice of 1 lemon)
• 1 teaspoon salt
• ¼ cup freshly chopped mint or basil (more if you really like the flavor of either herb)
• 2 cups (16 oz) Greek yogurt (I use 2% fat, but you can use non- or lower fat)

Directions:

1. Using a food processor or box grater, grate cucumber on large hole grater.
2. Place grated cucumber in strainer and allow water to drain out for 3 or more hours.
3. Squeeze any additional water out of cucumber and place in bowl.
4. Add garlic, olive oil, lemon juice, salt and mint/basil and mix well.
5. Stir in yogurt and mix just until well combined.
6. Serve immediately (Note: tzatziki becomes very watery when not consumed within a day or two, so eat up!)