Mediterranean Meatballs with Tzatziki

40 mins
Serves 8
https://themodernproper.com/mediterranean-meatballs-with-tzatziki

Directions

  1. 1Preheat oven to 400°F; line 2 large sheet pans with parchment paper.
  2. 2Preheat oven to 400°F; line 2 large sheet pans with parchment paper.
  3. 3Preheat oven to 400°F; line 2 large sheet pans with parchment paper.
  4. 4Combine beef, onion, garlic, eggs, parsley, breadcrumbs, cumin, oregano, cinnamon, salt, and pepper; mix well.
  5. 5Combine beef, onion, garlic, eggs, parsley, breadcrumbs, cumin, oregano, cinnamon, salt, and pepper; mix well.
  6. 6Combine beef, onion, garlic, eggs, parsley, breadcrumbs, cumin, oregano, cinnamon, salt, and pepper; mix well.
  7. 7Roll into golf ball-sized meatballs (about 30).
  8. 8Roll into golf ball-sized meatballs (about 30).
  9. 9Roll into golf ball-sized meatballs (about 30).
  10. 10Bake for 20 minutes, rotating halfway through, until golden brown and cooked through.
  11. 11Bake for 20 minutes, rotating halfway through, until golden brown and cooked through.
  12. 12Bake for 20 minutes, rotating halfway through, until golden brown and cooked through.
  13. 13Serve warm with tzatziki sauce and garnish with parsley
  14. 14Serve warm with tzatziki sauce and garnish with parsley
  15. 15Serve warm with tzatziki sauce and garnish with parsley

Ingredients

  • 2 pounds 90/10 ground beef
  • 2 pounds 90/10 ground beef
  • 2 pounds 90/10 ground beef
  • 1 medium yellow onion, grated, liquid drained
  • 1 medium yellow onion, grated, liquid drained
  • 1 medium yellow onion, grated, liquid drained
  • 6 garlic cloves, minced
  • 6 garlic cloves, minced
  • 6 garlic cloves, minced
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 0.33 cup minced flat-leaf parsley, plus more for garnish
  • 0.33 cup minced flat-leaf parsley, plus more for garnish
  • 0.33 cup minced flat-leaf parsley, plus more for garnish
  • 0.5 cup panko breadcrumbs
  • 0.5 cup panko breadcrumbs
  • 0.5 cup panko breadcrumbs
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons dried oregano
  • 2 teaspoons dried oregano
  • 0.75 teaspoon ground cinnamon
  • 0.75 teaspoon ground cinnamon
  • 0.75 teaspoon ground cinnamon
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon freshly cracked black pepper
  • 2 cups Tzatziki Sauce, for serving
  • 2 cups Tzatziki Sauce, for serving
  • 2 cups Tzatziki Sauce, for serving

Equipment

oven2 large sheet pansparchment paperlarge bowlbox grater or food processorfine-mesh sieve (optional)spatula (optional)cookie scoop or tablespoon

Tips

  • Grate onion and squeeze out liquid before using.
  • Don't overmix the meatball mixture.
  • Wet your hands when rolling meatballs to prevent sticking.
  • Use a cookie scoop or tablespoon for even-sized meatballs.
  • Freeze meatballs on a cookie sheet before storing in a freezer bag.
  • Reheat frozen meatballs at 400°F for 20 minutes (raw or cooked).