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Mediterranean Meatballs with Tzatziki

mediterranean meatballs with tzatziki served over rice pita bread, tomatoes, cucumbers and olives
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  25 min

Ingredients

  • 2 pounds 90/10 ground beef
  • 1 medium yellow onion grated, liquid drained (see Note)
  • 6 garlic cloves, minced
  • 2 large eggs
  • ⅓ cup minced flat-leaf parsley, plus more for garnish
  • ½ cup panko breadcrumbs
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • ¾ teaspoon ground cinnamon
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 cups Tzatziki Sauce, for serving

Method

  1. Heat the oven to 400°F with a rack in the center position. Line 2 large sheet pans with parchment paper.
  2. In a large bowl, combine the beef, onion, garlic, eggs, parsley, breadcrumbs, cumin, oregano, cinnamon, salt and pepper. Mix well, then with wet hands, form golf ball–size balls (about 2 tablespoons each) and place them on the prepared sheet pans. You should have about 30 meatballs.
  3. Bake in the oven, rotating the sheet pans halfway through for even baking, until golden brown and cooked through, about 20 minutes.
  4. Serve warm, garnished with parsley alongside the tzatziki sauce for dipping.

Notes

Note: To drain the water released when the onion is grated, either place the grated onion in a clean kitchen towel and wring it out over the sink, or place the onion in a fine-mesh sieve and press down with a spatula.