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When my husband and I first began relationship (after strolling around the nation in combination… truly), we had the risk to go back and forth round Europe a bit of. Whilst we had been there, we attempted as many new cuisines as shall we. Probably the most best possible foods we had used to be at a scrumptious Greek eating place in downtown Brussels. I’ve by no means been ready to seek out Greek meals that just right since then, so I’ve been experimenting with recipes. Those Greek meatballs are a results of the ones experiments.
Keftedes with Tzatziki (Greek Meatballs With Cucumber Sauce)
In the event you’re ever at a Greek eating place or pageant and spot keftedes and tzatziki at the menu it’s speaking about meatballs with a cucumber yogurt sauce. The meatballs have a refined, herby taste from fennel and mint and a bit of brightness from lemon.
The tzatziki is solely undeniable scrumptious on the whole thing. I made it for the primary time to head with the meatballs, nevertheless it additionally makes an excellent veggie dip and salad dressing. I love to make it in a bit of meals processor or with an immersion blender to make the whole thing truly clean, however you’ll be able to additionally simply chop the garlic and cucumber finely and whisk the whole thing in combination.
This meal is scrumptious any time of 12 months, however we particularly find it irresistible right through the summer time when cucumber, fennel, and mint are recent and to be had on the farmers’ markets.
Make It Forward!
The tzatziki can be utilized straight away after making it, however the flavors truly transform extra pronounced in the event you refrigerate it for an hour or so earlier than serving. Making forward is at all times to hand!
Whilst you’re at it, the meatballs may also 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 refrigerator. Now and again I make a double batch and freeze some for every other meal.
Normally, I serve the meatballs along Greek salad or tossed on a romaine salad with tomatoes and cucumber. And if I’m headed to a potluck, those Greek meatballs make an excellent appetizer. I stick them on skewers with grape tomatoes, chunks of cucumber, and cubes of feta.
In the event you’d like a larger model, I actually have a Greek meatloaf recipe with identical flavors. Perhaps subsequent time we’ve a Greek evening I’ll take a look at those baklava-inspired shortbread cookies for dessert.
Greek Meatballs Recipe
Scrumptious meatballs with fennel, mint, lemon, and garlic for a Greek aptitude.
- 1 lb flooring turkey
- 1 huge onion (grated)
- ¼ cup almond flour
- 1 TBSP fennel vegetables (finely chopped)
- 1 TBSP fennel bulb (finely chopped)
- 2 eggs
- 1 TBSP lemon juice
- 1 tsp lemon zest
- ¼ tsp recent mint (finely diced)
- 1 clove garlic (minced)
- 1 tsp garlic powder
- 1 tsp salt (to style)
- ½ tsp pepper
- 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 big bowl, mix the entire substances for the meatballs and blend with arms. Upload any further almond flour if had to make thick sufficient to shape into meat balls.
Shape into 1 inch meatballs and position on an oiled baking sheet or in a big baking dish.
Bake within the oven for about 30-40 mins or till cooked thru.
Whilst baking, whisk in combination the substances for the sauce or use an immersion blender to make it clean.
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 | Energy: 130kcal | Carbohydrates: 5g | Protein: 19g | Fats: 4g | Saturated Fats: 1g | Trans Fats: 1g | Ldl cholesterol: 73mg | Sodium: 353mg | Potassium: 324mg | Fiber: 1g | Sugar: 2g | Nutrition A: 108IU | Nutrition C: 5mg | Calcium: 57mg | Iron: 1mg
Do you revel in Greek meals? What’s your favourite recipe? Proportion under!