Use the dip and meatballs when you have holiday parties as easy snacks. The meatballs freeze well.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 slices white bread, 1-inch thick
- 1/4 to 1/2 cup milk, to moisten
- 1/2 seedless cucumber
- Kosher salt
- 3 tablespoons EVOO
- 1 1/2 pounds ground lamb or beef
- Freshly ground pepper
- 1/4 cup finely chopped fresh mint
- 3 tablespoons grated red onion
- 1 tablespoon finely chopped fresh oregano
- 2 pinches cinnamon
- 3 cloves garlic, grated or pasted
- 1 large egg
- Zest and juice of 1 lemon
- 4 pocket-less pitas or flat breads, cut into wedges
- 1 1/2 cups Greek yogurt
- 1/4 cup fresh dill
- 1 teaspoon ground cumin
Instructions
- Preheat the oven to 450 degrees F. Place a cooling rack over 2 baking sheets for roasting the meatballs and toasting the pita.
- Soak the bread in the milk. Peel the cucumber and grate into a strainer. Salt it and let it drain for 20 minutes.
- Pour the EVOO into a bowl, then add the meat and sprinkle with salt and pepper. Squeeze out the bread and crumble between your fingers as you add it to the meat. Add the mint, onions, oregano, cinnamon, 2 of the garlic cloves, egg and 1/2 of the lemon juice, and mix to combine.
- Using a small ice cream scoop, form the meat mixture into about 24 balls and place on the baking sheet. Roast to golden brown, 15 to 18 minutes. Remove the meatballs from the oven and place the broiler on high. Char the pita under the broiler, 30 seconds to 1 minute on each side.
- Press the cucumber in the strainer to get out the excess water and add to a food processor. Then add the yogurt, dill, remaining 1 clove garlic, zest and remaining juice of the lemon. Season the sauce with cumin and salt and process until smooth.
- Serve the meatballs with the sauce and pitas.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1659 |
| Total Fat | 87 g |
| Saturated Fat | 26 g |
| Carbohydrates | 148 g |
| Dietary Fiber | 9 g |
| Sugar | 13 g |
| Protein | 73 g |
| Cholesterol | 187 mg |
| Sodium | 2277 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1659 |
| Total Fat | 87 g |
| Saturated Fat | 26 g |
| Carbohydrates | 148 g |
| Dietary Fiber | 9 g |
| Sugar | 13 g |
| Protein | 73 g |
| Cholesterol | 187 mg |
| Sodium | 2277 mg |
Reviews
I’ve made this recipe so many times. It’s quick and easy and uses herbs grown in my garden in the spring. I usually serve it with lettuce tomato and red onion.
Absolutely fabulous. I’ve been making this recipe with ground lamb for years and it never disappoints. Eat with pita or couscous – fantastic every time. Don’t overcook and they stay moist and delicious. It’s a regular in our house!
As always, Rachel Ray delivers. I do think it took me longer than 30 min but the taste was worth the extra 15. Meatballs seemed to moist when I put them in the oven but came out perfect. The tzatziki was great as well. Recommend preparing about an hour or two before you plan on serving to let it meld together.
Really tasty meatballs!
I made this with some of my friends (over zoom ofc) but it was the most delicious thing ever. Love u Rachael Ray!! ♥️
I added feta cheese instead of bread and i added a finely diced carrot for fiber and sweetness.
Absolutely yummy!
Absolutely yummy!
Made these last night and it was so good! I think I’ll probably substitute bread crumbs for the actual milk and bread because it made the texture a little soft for Me, but otherwise it was delicious and simple! I also used regular pita and loaded it with the meatballs sauce and some feta. Definitely going to keep this one in my back pocket!
Delicious – great recipe. I did use a combo of meat, pork and veal for my meat. Used fresh parsley instead of mint;. typically our family recipe does not have garlic in it- -but i like it so i tried it, I also used wheat bread instead of white. Be careful you can over cook these pretty easily. i will use this recipe again. thank you! –Greek Girl in West Chester, PA.
This was delish. I don’t do bread, so instead of the slice of bread in the meat mix, I did GF crackers (a handful crumbled) and of course didn’t serve w/Pita, instead served w/ steamed broccoli. I also did about a quarter of the meat mix as ground pork sausage. It was amazing. I can’t wait to make it again. I also finely minced up a small amount of carrot and red pepper into the meat mix. Im talking EXTREMELY finely minced.
can I substitute panko crumbs for the white bread?