Mediterranean Meatballs with Tzatziki
Author: Liza Cannata
Serves: 18-20 meatballs
- 1 pound ground lamb or turkey
- 2 eggs, lightly beaten
- ⅔ cup bread crumbs
- 1 garlic clove, minced
- 2 tablespoons minced red onion
- ½ cup ricotta cheese
- 2 tablespoons chopped parsley
- 1 teaspoon za'atar (middle eastern spice blend)
- ½ teaspoon cumin
- 1 tsp salt
- Tzatziki (yogurt sauce)
- 1 small english cucumber, peeled, seeded and grated with a box grater
- 1 cup greek yogurt
- 1 tablespoon chopped fresh dill
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- fresh ground pepper
- Pre-heat oven to 375.
- Line a baking sheet with parchment paper.
- Lightly beat eggs in a large bowl.
- Add breadcrumbs, parsley, ricotta, garlic, onion, spices, salt and pepper and mix well.
- Add meat and stir to combine (I like to use my hands).
- With damp hands or a cookie scoop, roll meat mixture into 1½ inch balls and place on prepared baking sheet.
- Bake in the preheated oven for 15-20 minutes, until no longer pink in the center and outside is browned.
- Meanwhile, mix all the tzatziki ingredients together in a medium bowl.
- Serve meatballs on a plate with a dollop with tzatziki on top.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2017/04/27/mediterranean-meatballs-tzatziki/
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