Greek Meatballs Tzatziki (Printable Version)
Juicy, herby meatballs and chilled tzatziki for dipping on the side.
# Ingredients Required:
→ Greek Meatballs
01 -
1 pound lean ground beef
02 -
1/3 cup panko or gluten-free breadcrumbs
03 -
1/4 cup chopped parsley (the flat kind)
04 -
3 tablespoons onion, grated
05 -
1 clove garlic, grated up
06 -
Zest from a lemon
07 -
2 tablespoons lemon juice
08 -
1 egg
09 -
1 teaspoon dried oregano
10 -
1/2 teaspoon ground coriander
11 -
1/2 teaspoon ground cumin
12 -
1/4 teaspoon cinnamon
13 -
Salt and pepper (just sprinkle on what you like)
14 -
2 ounces crumbled feta
→ Tzatziki Sauce
15 -
1 cup cucumber, shredded and squeezed dry
16 -
1 1/2 cups plain Greek yogurt
17 -
Juice from 1/2 a lemon
18 -
1 tablespoon fresh dill, chopped
19 -
1/2 teaspoon grated garlic or 1/4 teaspoon garlic powder
20 -
Salt and black pepper (a pinch works great, about 1/4 teaspoon fine sea salt if you want exact)
# Guide to Cooking:
01 -
Spoon out your meatballs and dig in. Grab some of the chilled tzatziki on the side for dipping.
02 -
As the meatballs bake, just toss all your tzatziki goodies in a bowl. Stir till it’s nice and blended.
03 -
Stick the meatballs onto your sheet pan, spray or brush the tops with a little oil, and bake right in the middle rack. Give them about 10–12 minutes, or just until the tops brown up.
04 -
Now, add the ground beef. Gently mix everything with your hands (don’t mash it up too much). Grab small scoops, around a tablespoon, and roll ‘em up into balls.
05 -
Start by putting breadcrumbs, parsley, onion, garlic, lemon zest, lemon juice, egg, your oregano, cumin, coriander, cinnamon, salt, pepper, and crumbled feta into a big mixing bowl. Give it all a quick mix up.
06 -
Crank your oven up to 450°F. Line a baking sheet with foil or parchment, then hit it with some cooking spray or oil.