Recipe: Greek Meatballs with Cucumber Yogurt Sauce

Freshen up your meatball game with keftedes, Greek meatballs packed with herbs and a hint of lemon.

Are you tired of the same old meatballs and tomato sauce? Why not put a fresh twist on this traditional meal with a little inspiration from Whisk.

These Greek-style meatballs are tender, juicy, and full of fabulous flavors — especially paired with fresh, dilly Tzatziki sauce! Serve the hot meatballs with a side dip of Tzatziki sauce and a side salad. Or, place a few meatballs in a pita pocket, add fresh greens, and generously drizzle with Tzatziki sauce.

Keftedes (Greek Meatballs) with Tzatziki Sauce (Cucumber Yogurt Sauce)
Makes about 50 meatballs

1 onion, minced
2 cloves garlic, minced
2 slices of dry, white bread, crusts removed
1/2 cup milk
1 pound ground beef
1 pound ground lamb
2 tablespoons fresh parsley, minced
2 tablespoons fresh mint, minced
1 teaspoon dried oregano leaves
1 large egg, beaten
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 lemon, zested, then juiced
1/2 cup flour
Olive oil for pan frying

1. Using a knife or small food processor, prep the onion, garlic, parsley and mint, set aside. Zest and juice the lemon, set aside.

2. Dip 2 slices of dry bread into the milk. Wring out any extra milk. Crumble the soaked bread into a large bowl.

3. Add the ground beef, ground lamb, minced herbs, oregano, salt, pepper, egg, lemon juice, and lemon zest. Mix the meatball mixture together with clean hands until evenly combined.

4. Using a cookie scoop, or hands, roll 1-inch meatballs. Roll each meatball in a dusting of flour, then place on a parchment-lined baking pan. (Extra meatballs may be frozen at this stage, and cooked fresh later.)

5. In a large skillet, add a thin layer of olive oil and heat. Once hot, and working in batches, add a few meatballs to the pan. Roll the meatballs around until nicely browned on all sides. Place the cooked meatballs in a covered dish while cooking the remaining meatballs. Serve hot.

Tzatziki Sauce
Makes about 1.5 cups

1 English cucumber, coarsely grated
1 cup whole milk plain Greek yogurt
1 tablespoon fresh dill, minced
1 clove garlic, grated or crushed
1 lemon, juiced
Kosher salt and pepper, to taste

1. Prepare the cucumber by peeling, removing the seeds, and grating with a coarse grater. Place the grated cucumber in cheese cloth, and squeeze out any extra water. Lightly salt the cucumber and let drain for at least 2 hours, or overnight in the refrigerator.
2. Mince the dill, grate or crush the garlic, and juice the lemon.
3. Mix all the ingredients together. Salt and pepper, to taste.

About Whisk

A welcoming community for home cooks and professional chefs alike, Whisk is stocked with thousands of unique, high-quality kitchenware and entertaining items. A variety of cooking classes are held every month, suitable for all levels of culinary expertise.

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(919) 322-2458

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