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When my husband and I first started dating (after strolling throughout the nation collectively… actually), we had the possibility to journey round Europe a little bit. Whereas we have been there, we tried as many new cuisines as we may. Among the best meals we had was at a scrumptious Greek restaurant in downtown Brussels. I’ve by no means been capable of finding Greek meals that good since then, so I’ve been experimenting with recipes. These Greek meatballs are a results of these experiments.
Keftedes with Tzatziki (Greek Meatballs With Cucumber Sauce)
If you happen to’re ever at a Greek restaurant or pageant and see keftedes and tzatziki on the menu it’s speaking about meatballs with a cucumber yogurt sauce. The meatballs have a delicate, herby taste from fennel and mint and a little bit brightness from lemon.
The tzatziki is simply plain scrumptious on every thing. I made it for the primary time to go together with the meatballs, however it additionally makes an superior veggie dip and salad dressing. I wish to make it in a little bit meals processor or with an immersion blender to make every thing actually easy, however you may as well simply chop the garlic and cucumber finely and whisk every thing collectively.
This meal is scrumptious any time of yr, however we particularly like it throughout the summer season when cucumber, fennel, and mint are contemporary and obtainable on the farmers’ markets.
Make It Forward!
The tzatziki can be utilized instantly after making it, however the flavors actually turn into extra pronounced if you happen to refrigerate it for an hour or so earlier than serving. Making forward is at all times useful!
When you’re at it, the meatballs could be rolled into balls and refrigerated till cooking time too. I simply put them on a baking sheet and put the entire sheet within the fridge. Typically I make a double batch and freeze some for an additional meal.
Normally, I serve the meatballs alongside Greek salad or tossed on a romaine salad with tomatoes and cucumber. And if I’m headed to a potluck, these Greek meatballs make an superior appetizer. I stick them on skewers with grape tomatoes, chunks of cucumber, and cubes of feta.
If you happen to’d like a much bigger model, I even have a Greek meatloaf recipe with comparable flavors. Perhaps subsequent time now we have a Greek night time I’ll strive these baklava-inspired shortbread cookies for dessert.
Greek Meatballs Recipe
Scrumptious meatballs with fennel, mint, lemon, and garlic for a Greek aptitude.
- 1 cup greek yogurt
- 1 clove garlic (minced)
- 1 pinch salt
- 1 tsp lemon juice
- 1 cucumber (finely chopped)
Preheat oven to 350°F.
In a large bowl, combine all the ingredients for the meatballs and mix with hands. Add any extra almond flour if needed to make thick enough to form into meat balls.
Form into 1 inch meatballs and place on an oiled baking sheet or in a large baking dish.
Bake in the oven for approximately 30-40 minutes or until cooked through.
While baking, whisk together the ingredients for the sauce or use an immersion blender to make it smooth.
Serve meatballs with the yogurt sauce.
Serve on toothpicks as an appetizer or on a salad with tomato, cucumber, feta, and tzatziki sauce as a dressing.
Serving: 4meatballs | Calories: 130kcal | Carbohydrates: 5g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 353mg | Potassium: 324mg | Fiber: 1g | Sugar: 2g | Vitamin A: 108IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg
Do you enjoy Greek food? What’s your favorite recipe? Share below!