Greek Meatball and Tzatkiki

20 min 15 min 30 min 4

Nutritional
Information

  • 210kj
  • 160gm
  • 75gm
  • 22gm
  • 31mg
  • 60gm
  • 15gm

An instant classic and perfect as a starter or just for nibbles. These meatballs are perfectly complimented by the cool Tzatkiki sauce and will have your guests asking for more!

What's In It?

  • 600g Lamb mince
  • 1 cup Fresh breadcrumbs
  • 1 Garlic clove, crushed
  • 1 Egg, lightly beaten
  • 2 tbsp Oregano leaves, chopped
  • 100g Feta cheese, crumbled
  • - Olive oil cooking spray
  • 500g (2 cups) Plain Greek-style yoghurt
  • 1 Telegraph cucumber, peeled, halved, seeded
  • 1 large Garlic clove, crushed
  • 1 tbsp Finely chopped fresh chives
  • 2 tbsp Olive oil
  • 1½ tbsp Fresh lemon juice
  • Pinch Salt, to taste

Let's Get Cooking

Meatballs

  1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper.
  2. Combine mince, breadcrumbs, garlic, egg, oregano, feta, and salt and pepper. Mix well.
  3. Shape mixture into balls and place onto prepared tray.
  4. Spray with oil and bake for 15 minutes or until cooked through.
  5. Serve meatballs with tzatziki.

Tzatkiki

  1. Place yoghurt in a sieve lined with muslin over a bowl and stand for 5-10 minutes to allow the excess whey to drain away. Place yoghurt in a bowl and discard the whey.
  2. Meanwhile, coarsely grate the cucumber and squeeze out excess moisture with your hands.
  3. Combine yoghurt, cucumber, garlic, chives, olive oil and lemon juice in a bowl and mix well. Season with salt.
  4. Cover and place in fridge for a day before serving to allow flavours to develop.

Why is this so Good?

An instant classic and perfect as a starter or just for nibbles. These meatballs are perfectly complimented by the cool Tzatkiki sauce and will have your guests asking for more!
Published