Mediterranean Meatballs with Greek Tzatziki
8 servings, Gluten Free
2 lbs ground beef
1 onion, grated
6 cloves garlic, minced
1 tsp ground pepper
2 tsp salt
2 tsp cumin
2 tsp dried oregano
1 tsp cinnamon
1/2 cup Panko or gluten free bread crumbs
1/2 cup flat leaf parsley, minced
1 cup Greek yogurt
1 small cucumber, grated
1 tbsp dried dill
1-2 cloves garlic, minced
1 lemon, juiced
1/2 tsp sea salt
1/4 tsp black pepper
Heat oven to 400° F. Place onion in a food processor or grate by hand.
In a stand mixer or using your hands, mix the ground beef, onion, garlic, pepper, salt, cumin, oregano, cinnamon, eggs, panko and parsley until fully incorporated. Using a cookie scoop or heaping tablespoon, measure out roughly 30 meatballs. * Dipping your hand into a bowl of water before rolling them will make the meatball surface smooth. Transfer the meatballs to 2 lightly oiled parchment-lined rimmed baking sheets.
Bake in the oven for 20-25 minutes, rotating the pans half way through.
Meanwhile, make the tzatziki sauce. Mix all ingredients in a small bowl. Cover and place in the fridge for a 1 hour to allow flavors to meld.
Allow meatballs to cool completely before freezing. Lay meatballs in a single layer in a freezer bag and seal, removing as much air as possible. Freeze for up to 3 months. When ready to use, preheat oven to 400°F. Arrange on a parchment lined baking sheet and bake for 15 minutes.