Ingredients

The following ingredients have 8 Servings
  • 2 lbs ground beef
  • 1 onion, grated
  • 6 garlic cloves, minced
  • 1 tsp ground pepper
  • 2 tsp salt
  • 2 tsp cumin
  • 2 tsp oregano, dried
  • 1 tsp cinnamon
  • ½ cup flat leaf parsley, minced
  • 2 eggs
  • 1/2 cup panko or gluten free bread crumbs
  • 1 cup Greek yogurt
  • 1 small cucumber, grated
  • 1 tbsp dried dill
  • 2 tsp za'atar (optional)
  • 1-2 cloves garlic, minced
  • 1 lemon, juiced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instruction

  • * This recipe makes 30 (golf ball) sized meatballs
  • 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.To Freeze: 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