What kind are your meatballs?

I’m guessing Italian. Maybe, just maybe they are Swedish. Possibly if you have them in BBQ sauce they are southwestern or in teriyaki, Japanese. How about Greek?

Greek Meatballs and Tzatziki

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I’ve never made Greek meatballs before.

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Similar to any meatball recipe.

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Baking them on a rack over a cookie sheet allows the grease to drain off from the meat.

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And they don’t get soft on the bottom.

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Shredding the cucumber.

Photo Mar 26, 5 15 55 PMMaking the sauce.
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The sauce is all ready.

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Have a pita standing by.

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Greek Meatballs and Tzatziki

Prep Time: 10 min | Cook Time: 20 min | Servings: 4 servings | Difficulty: Easy


2 slices white bread, 1-inch thick
1/4 to 1/2 cup milk, to moisten
1/2 seedless cucumber
Kosher salt
3 tablespoons EVOO
1 1/2 pounds ground lamb or beef
Freshly ground pepper
1/4 cup finely chopped fresh mint
3 tablespoons grated red onion
1 tablespoon finely chopped fresh oregano
2 pinches cinnamon
3 cloves garlic, grated or pasted
1 large egg
Zest and juice of 1 lemon
4 pocket-less pitas or flat breads, cut into wedges
1 1/2 cups Greek yogurt
1/4 cup fresh dill
1 teaspoon ground cumin


Preheat the oven to 450 degrees F. Place a cooling rack over 2 baking sheets for roasting the meatballs and toasting the pita.

Soak the bread in the milk. Peel the cucumber and grate into a strainer. Salt it and let it drain for 20 minutes.

Pour the EVOO into a bowl, then add the meat and sprinkle with salt and pepper. Squeeze out the bread and crumble between your fingers as you add it to the meat. Add the mint, onions, oregano, cinnamon, 2 of the garlic cloves, egg and 1/2 of the lemon juice, and mix to combine.

Using a small ice cream scoop, form the meat mixture into about 24 balls and place on the baking sheet. Roast to golden brown, 15 to 18 minutes. Remove the meatballs from the oven and place the broiler on high. Char the pita under the broiler, 30 seconds to 1 minute on each side.

Press the cucumber in the strainer to get out the excess water and add to a food processor. Then add the yogurt, dill, remaining 1 clove garlic, zest and remaining juice of the lemon. Season the sauce with cumin and salt and process until smooth.

Serve the meatballs with the sauce and pitas.

Source: http://www.foodnetwork.com/recipes/rachael-ray/greek-meatballs-and-tzatziki-recipe.html

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Categories: appetizer, Baking3, Beef 2, Greek, Lamb, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

One Comment on “Oppa!”

  1. February 26, 2016 at 11:04 am #

    Love your recipe for “roasting” the meatballs and serving with yogurt and dill – a dish after my own heart 🙂


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