caraway-and-rye

Greek meatballs

For meatballs:

• 500g ground lamb or beef
• 1/2 medium onion
• ginger
• 2-3 garlic cloves
• 1/4 cup parsley
• 1/4 cup mint
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• pinch chilli flakes

For tzatziki:

• 1 cucumber
• 2-3 lemons
• 1 garlic clove
• 1 cup Greek yoghurt
• 1/2 cup dill
• 1/2 cup mint
• 2 tbsp olive oil

Make the tzatziki:

Grate the cucumber, salt well and let sit for 15 mins, then squeeze the liquid out.

Zest the lemons getting 1 tbsp zest and 1 tbsp juice. Finely grate the garlic for tzatziki. Finely chop the dill and mint.

Mix the cucumber, yoghurt, herbs, lemon zest and juice together then let the sauce sit in the fridge for half an hour.

Make the meatballs:

Grate the onion, ginger and garlic.

Chop the parsley and mint.

Mix all the meatball ingredients, but don’t overwork them. Model into a long roll and then cut into lengths. Fry in a pan with a little oil until done all 4 sides.

Serve with flatbreads, sauce and a tomato salad.

Source:

The Kitchn

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