Tune in to WBTV Charlotte today 1/25 @ 9:30 to see these recipes prepared live! Tim “The Brew Chef” Schafer will be cooking using two beers from Lost Worlds Brewing in Cornelius.

I am a big fan of lamb. It has a very distinctive and unique flavor like no other meat. Roll up these meatballs to any size you like. Feel free to use any beer you prefer and add as much fresh herbs as you wish. The feta cheese adds the perfect twist and pairs so well with lamb. This recipe takes about an hour to prep and you should end up with about 35-40 meatballs. I serve these delicious morsels with tzatziki sauce and a cold beer. Cheers! * Brewchefhopzalts.com

INGREDIENTS

Lager laced Lamb & Feta Meatballs
Lager laced Lamb & Feta Meatballs

2 pounds ground lamb

1 Tablespoon garlic, chopped

½ onion (1/2 cup), minced

1 stalk celery (1/4 cup), minced

2 eggs, beaten

¼ cup lager beer, cold

1 Tablespoon Worcestershire

1 teaspoon Tabasco

Rosemary, chopped

Oregano, chopped

Mint, chopped

Parsley, chopped

4 ounces feta cheese, crumbled

2 teaspoons The Brew Chef’s Black Garlic Hopzalt* 

1 teaspoon cracked black pepper

1 cup panko breadcrumbs

DIRECTIONS

1. In a mixer or by hand blend all the ingredients thoroughly incorporating the panko last.

2. Using a 1 ounce scoop portion out the lamb mixture.

3. Roll out the meatballs and place them on a parchment lined baking tray.

4. Bake in a preheated 350⁰ oven for 20 minutes 

until meatballs are 165⁰.  

5. Serve hot with tzatziki sauce. 

Cool Tzatziki Sauce

Tzatziki sauce is a yogurt based sauce with the bright flavors of cucumber, dill, garlic and lemon. This versatile condiment works so well with so many dishes including souvlaki, gyros, fresh vegetables and especially lamb. This recipe yields about 24 ounces and takes about 20 minutes to prepare.  This sauce will last a week in the refrigerator. *Brewchefhopzalts.com

INGREDIENTS

2 cucumbers, peeled, seeded, grated & squeezed

1 Tablespoon garlic (3-4 cloves), minced

½ small onion (1/2 cup), minced

1 Tablespoon fresh dill, lightly chopped

1 Tablespoon flat leaf parsley, lightly chopped

16 ounces Greek yogurt

1 lemon, squeezed

2 Tablespoons  extra virgin olive oil

1 teaspoon The Brew Chef’s Black Garlic Hopzalt*

Cracked black pepper to taste

DIRECTIONS

  1. Squeeze the cucumber to remove any excess liquid.
  2. Thoroughly blend all the ingredients together.
  3. Serve immediately or refrigerate overnight to let the flavors blend. Stir before serving.

The Brew Chef
Tim “The Brew Chef” Schafer

The Brew Chef-Caterer-Beer & Food Writer-Original Hopzalts
Philanthropist-Entrepreneur-Lover of Life!

Tim “The Brew Chef” Schafer is a graduate of the Culinary Institute of America and has been an accomplished Chef, restaurateur, caterer and consultant for the past 35 years. His New Jersey and North Carolina restaurants garnered high acclaim and well deserved accolades from top food critics as well as the masses of his loyal guests and followers. Tim Schafer’s Catering has always specialized in a spectrum of events from small intimate dinner parties to customized elaborate affairs. Chef Schafer has catered for an extensive list of exclusive celebrity clients including an array of actors & entertainers along with many professional athletes from the NFL field to the homes & tracks of many NASCAR drivers & teams.

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Casual Dining

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