Tandoori Lamb Meatballs and Lemon Feta Sauce

Instructions

1. In a small food processor bowl, combine feta, 3 tbsp olive oil, mint, lemon zest and juice and ½ tsp minced garlic. 
2. Pulse until creamy and smooth, season with ground black pepper. Set aside.  It can also be made in a bowl, using a spatula to cream feta mixture until smooth.
3. In a bowl, combine lamb, onion, Patak’s® Tandoori Marinade Spice Paste, remaining 1 ½ tsp garlic, and salt and mix thoroughly. 
4. Form mixture into 12 meatballs and slightly flatten tops until about ¾ inch high. 
5. In a large non-stick skillet, heat the remaining 1 tbsp oil over medium-high heat. 
6. Cook meatballs until golden brown on the bottom, about 4 min. 
7. Flip meatballs over and cook until no longer pink inside, about 3 more min and set aside. 
8. To assemble, spread naan bread with feta mixture and top with meatballs, tomatoes and cucumbers.