Greek Meatballs with Tzatziki Sauce contributed by Sarah
My family is Greek and so I thought that I’d share one of my favorite recipes that my YiaYia used to make and what I’ll be making for Greek Easter on the 19th! I’ll be serving Greek Meatballs with Tzatziki Sauce with a side of Greek Potatoes and Spanikopita. For dessert I’ll be making Kourabiedes which are Greek shortbread cookies flavored with almond and clove or as my Dad calls them, death cookies because if you inhale the powdered sugar you start to choke!
Greek Meatballs – Ingredients:
- 1 Yellow Onion, grated
- 3 Garlic Cloves, minced
- Extra Virgin Olive Oil
- 1 Slice of day old bread, cubed and soaked in milk
- 1 lb lean ground beef
- 1/2 lb ground lamb
- 1 large egg & 1 egg yolk, divided
- 1/4 c. Chopped fresh mint
- 1 tbsp ground coriander
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper
- 3 lemons, zested and juiced
- 1 1/4 c. Chicken broth
Greek Meatballs – Instructions:
- In a large skillet heat 2 tbsp olive oil over medium heat. Add onions and garlic and cook until translucent, stirring often. Transfer the garlic and onions to a large mixing bowl too cool.
- Wring excess milk out of bread, add to mixing bowl.
- To the bowl add the ground beef and lamb, 1 egg, fresh mint, spices, salt and pepper, and 1 tbsp lemon zest. Mix by hand until incorporated.
- Form the mixture into balls, roll into the flour and place them on a tray.
- In the same skillet used earlier, add 1/4 c. olive oil and heat over medium-high heat. Turn the heat down to medium and add the meatballs to cook (in batches if necessary). Cook the meatballs for 10 minutes, turning occasionally.
- Remove the meatballs from the skillet on to paper towels to drain off the fat and then whisk in the egg yolk with the chicken broth and lemon juice. Then add the meatballs back in and cook for 5 minutes.
I serve the meatballs with pita bread, lettuce, tomatoes, and feta cheese!
Tzatziki Sauce Ingredients:
- 3/4 of an English cucumber, peeled and sliced
- 1 tsp kosher salt
- 5 cloves garlic, peeled and minced
- 1 tsp white vinegar
- 1 tbsp extra virgin olive oil
- 2 cups Greek yogurt
- 1/4 tsp ground white pepper
- 1/4 c. Fresh dill, chopped
Tzatziki Sauce Instructions:
- In a food processor grate the cucumbers. Add in 1/2 tsp kosher salt and transfer to a mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a cloth and squeeze dry.
- In a large bowl place garlic with 1/2 tsp salt, white vinegar, and evoo. Mix to combine.
- In the same bowl add the grated cucumber, stir in the yogurt, white pepper, and dill. Combine thoroughly and refrigerate for a couple hours before serving.