These tasty meatballs were served up recentlyas an appetizer at a birthday party. I served them with some pita and homemade tzatziki. They are really delicious, and really easy to make. I mixed them up a few hours before the party, then fried and served them hot. These would also be great in pita sandwiches for lunch with a Greek salad on the side.
I got the recipe here.
You need to plan ahead if you’re going to make your own tzatziki, as the yogurt needs to be drained for a few hours. The garlic flavour also improves after sitting for a while.
What you need for the meatballs:
- 1 pound ground pork
- 1 pound ground beef
- 2 to 3 pieces bread, crusts cut off, soaked in milk and then squeezed
- 2 eggs, beaten
- 2 to 3 garlic cloves, minced
- 1 teaspoons dried oregano
- 2 tablespoon chopped Italian parsley
- 2 tablespoon fresh mint
- 2 to 3 green onions, finely chopped
- Tiny pinch of cinnamon
- 1 teaspoon lemon zest
- 2 teaspoon lemon juice
- Salt and freshly ground pepper, to taste
- Olive oil, as needed
What you do for the meatballs:
- Combine all the ingredients in a large bowl by mixing with your hands.
- Heat a frying pan or well-oiled grill on high heat.
- Form the mixture into about 24 balls, then flatten them slightly. Reduce the heat and fry each one for about 12 minutes, flipping once.
- Serve them hot with the pita and tzatziki sauce.
What you need for the tzatziki:
2 cups yogurt, (I use whole milk yogurt)
cheesecloth for straining
1 clove garlic, minced (or more if you like it really garlicky)
1/2 english cucumber, grated
salt and pepper to taste
fresh mint, optional
What you do for the tzatziki:
1. Line a sieve with cheesecloth and place the yogurt into the cheesecloth. Refrigerate for a few hours or over night to and allow it to drain. Pour off the liquid that is drained.
2. Grate the cucumber and squeeze it so you get as much liquid out of it as you can. Add this to the thickened yogurt.
3. Add the garlic, salt and pepper to taste, and optional mint. Mix it all up. I like to remove it from the fridge at least an hour before serving.
Now I just need to learn to make pita bread…