Serves: 16
Total Calories: 147

1 medium onion, finely shredded
2 pounds ground lamb
1 tablespoon fresh garlic, finely minced
1 tablespoon minced marjoram
1 tablespoon ground rosemary
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper

TZATZIKI SAUCE:
1 (16-ounce) container plain yogurt (or use Greek yogurt)
1 medium cucumber, peeled, seeded and finely chopped
pinch kosher salt
4 cloves fresh garlic, finely minced or crushed
1 tablespoon extra virgin olive oil (EVOO)
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

Place the shredded onion in the center of a tea towel and gather the ends then twist the onion to squeeze out as much of the juice you can. If making in the home kitchen: combine all ingredients, including drained onion in a food processor and process 1 minute, scraping down sides as needed or until mixture looks like a fine paste. If making in the camp kitchen. Combine all ingredients in a medium bowl and run through the finest attachment on your meat grinder 2 or 3 times to make a fine paste.

Form the mixture into small meatballs using a 1 oz. food portioner, form into tight little balls with your hands. Place the meat balls into a 14-inch Dutch oven, cover and bake slowly at 300°F to 325°F for 45 to 60 minutes or until the internal temperature reaches 165°F to 170°F.

TZATZIKI SAUCE:
Place the plain yogurt into a tea towel, gather the corners and fasten the corners. Place in a colander in a bowl and let set in the refrigerator or ice chest for 2 hours to drain. Meanwhile, place the cucumber into another tea towel, gather the ends and twist the towel to squeeze extra liquid from the cucumber. In a medium bowl combine drained yogurt, drained cucumber, and remaining ingredients, stir well to combine. Serve as a dip for meat balls or cut pita bread into quarters and serve as a gyro appetizer by placing 1 meat ball between the pita layers with a thin slice of red onion, thin slice of tomato and a little feta cheese.

Nutritional Facts:

Serves: 16
Total Calories: 147
Calories from Fat: 8

More Recipes from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook:
Bacon Wrapped Scallops
Bacon Wrapped Shrimp Skewers
California Rolls - American-Style Sushi Rolls
Ceviche Sabroso
Crab Rangoon
Crab Stuffed Dutch Oven Mushrooms
Dave's Crab And Avocado Ceviche
Easy Tuna Ceviche
Gyro Meat Balls And Tzatziki Sauce
Lamb Stuffed Grape Leaves
Mexican Style Ceviche
Southwest Salmon Cakes With Creamy Chipotle Sauce
Spicy Mud Bug (Crawfish) Cakes
Tempura Batter
Tempura Fry