The FLAVORS, my friends, the flavors. These little bundles of summer joy are nothing short of light and fresh with the perfect punch of zesty goodness. Let’s be honest: everyone loves a delicious meatball recipe mid-winter doused in cheesy, tomatoe-y delciousness – okay, maybe that’s just me, any time of year, really – but these Greek meatballs are just as satisfying, and a teensy, weensy bit more seasonal for June.
The meatballs are outstanding on their own (bright lemon zest, sweet basil, fresh garlic – you can’t go wrong) but the tzatziki… oh the tzatziki. A perfect balance of Greek yogurt, sour cream, cucumber, lemon juice – I kid you not, the sous chef was eating it by the spoonful (okay, maybe I was an accomplice, but he’s such a great scapegoat). And let’s be serious, I pretty much eat any sauce by the spoonful. In my mind, the meatballs are really a vehicle for the sauce, you know? Just kidding… kind of… And guys, did I mention that this is super easy, and comes together in a snap? Alright, I know the suspense must be killing you by now, so let’s get right down to this super top-secret undercover summer recipe.
Zesty Greek Meatballs with Summer Cucumber Tzatziki
Meatballs:
- 1 lb. lean ground ground beef
- 1/4 cup panko
- 1 egg, lightly beaten
- 1/4 cup basil, chopped
- 3 tablespoons grated yellow onion
- 2 cloves garlic, minced
- zest of 1 lemon
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon ground ground coriander
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 oz. crumbled feta cheese
Tzatziki:
- 10 0z. plain non-fat Greek yogurt
- 5 oz. sour cream
- juice of 1 lemon
- 1 tablespoon white wine vinegar
- 1/2 cup grated English cucumber, excess liquid squeezed out
- 3 teaspoons fresh dill, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon white pepper
Let’s begin by preheating the oven to 450 degrees. Next, whip together the meatball ingredients: panko, egg, basil, grated onion, garlic, lemon zest, dried oregano, cumin, ground coriander, salt, pepper and crumbled feta cheese. Once combined, add your ground beef and mix using your hands (i.e. the best tool in the kitchen). Finally, shape your meatballs and place in a pyrex pan lined with tin foil. Once pre-heated, pop these little nuggets in the oven for 15-18 minutes, or until cooked through.
In the meantime, let’s get started on the Tzatziki sauce. In a bowl, mix together the Greek yogurt, sour cream, lemon juice, white wine vinegar, grated cucumber, dill, garlic, salt and white pepper. Et voila! Refrigerate and let the flavors blend until you’re ready to serve it.
Finally, the most important part (next to the sauce, of course): the wine. Ah yes, because this would of course be incomplete without wine (as is any meal, right? Okay, maybe not breakfast….maybe. Er, kidding.). Our pick? The Franciscan Estate Chardonnay 2014. A well-rounded, creamy white that can stand up to the flavors of the meatballs, with notes of lemon, apple and a touch of spice.
Cheers!
