Lamb Meatballs With Chevre Tzatziki

• 1 pound ground lamb shoulder
• 2 tablespoons grilled scallion puree (optional, see recipe below)
• 1 teaspoon kosher salt
• 1 bunch scallions, washed and left whole
• 1/4 cup olive oil
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 2 English cucumbers, skin on, roughly chopped
• 12 leaves mint, minced
• 2 cloves garlic, minced
• Juice of 1/2 Meyer lemon
• 1 tablespoon kosher salt
• 1/2 teaspoon white pepper
• 1 cup fresh chevre (such as Rawson Brook Farm)
• 3/4 cup sour cream
• lamb meatballs
• flour, as needed
• 2 eggs, lightly beaten
• 1 package kataifi (shredded filo), thawed overnight in the refrigerator
• oil
• salt
• red wine vinegar powder (optional)
• chevre tzatziki

1. Preheat the oven to 350F.
2. Combine all ingredients for the meatballs and form into 2-ounce balls (this is easier if you wet your hands with cold water intermittently while forming the balls.)
3. Roast the meatballs for 15 minutes, remove from the oven, and allow to cool.

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Taken from www.foodrepublic.com/recipes/lamb-meatballs-with-chevre-tzatziki-recipe/ (may not work)