Simple Recipes for Every Day
Mediterranean Meatballs with Tzatziki

- Serves: 8
- Prep Time: 15 min
- Cook Time: 25 min
Ingredients
- 2 lbs ground beef
- 1 onion, grated
- 6 garlic cloves, minced
- 1 tsp ground pepper
- 2 tsp salt
- 2 tsp cumin
- 2 tsp oregano, dried
- 1 tsp cinnamon
- ½ cup flat leaf parsley, minced
- 2 eggs
- 1/2 cup panko or gluten free bread crumbs
Tzatziki Sauce
- 1 cup Greek yogurt
- 1 small cucumber, grated
- 1 tbsp dried dill
- 2 tsp za'atar (optional)
- 1-2 cloves garlic, minced
- 1 lemon, juiced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Method
* This recipe makes 30 (golf ball) sized meatballs.
- Heat oven to 400° F. Place onion in a food processor or grate by hand.
- In a stand mixer or using your hands, mix the ground beef, onion, garlic, pepper, salt, cumin, oregano, cinnamon, eggs, panko and parsley until fully incorporated. Using a cookie scoop or heaping tablespoon, measure out roughly 30 meatballs. * Dipping your hand into a bowl of water before rolling them will make the meatball surface smooth. Transfer the meatballs to 2 lightly oiled parchment-lined rimmed baking sheets.
- Bake in the oven for 20-25 minutes, rotating the pans half way through.
- Meanwhile, make the tzatziki sauce. Mix all ingredients in a small bowl. Cover and place in the fridge for a 1 hour to allow flavors to meld.
To Freeze:
Allow meatballs to cool completely before freezing. Lay meatballs in a single layer in a freezer bag and seal, removing as much air as possible. Freeze for up to 3 months. When ready to use, preheat oven to 400°F. Arrange on a parchment lined baking sheet and bake for 15 minutes.