Ingredients:

  • 1 cup Greek Yogurt (full fat, strained)
  • ½ medium English Cucumber (grated, seeded, and squeezed dry)
  • 1 large clove Garlic (finely minced)
  • 1 Tbsp Fresh Dill or Mint (finely chopped)
  • 1 tsp Extra Virgin Olive Oil
  • 1 tsp Lemon Juice (freshly squeezed)
  • Salt and Freshly Ground Black Pepper (to taste)
  • 1 lb Ground Meat (70% Beef / 30% Lamb)
  • ¼ cup Panko Breadcrumbs
  • 1 Large Egg (lightly beaten)
  • ¼ cup Red Onion (very finely diced or grated)
  • 2 cloves Garlic (minced)
  • ¼ cup Fresh Mint (finely chopped)
  • ¼ cup Fresh Parsley (finely chopped)
  • 1 tsp Dried Oregano
  • 1 Tbsp Lemon Zest
  • ½ cup Feta Cheese (crumbled)
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 2 Tbsp Olive Oil (for cooking)

Instructions:

  1. Prepare Cucumber: Grate the cucumber. Place it in a sieve or clean cloth and squeeze out as much moisture as possible. This is non-negotiable for thick Tzatziki.
  2. Combine Tzatziki: In a medium bowl, combine the drained cucumber, Greek yogurt, minced garlic, fresh dill/mint, olive oil, lemon juice, salt, and pepper.
  3. Rest Tzatziki: Stir well, cover, and refrigerate for a minimum of 30 minutes to allow the flavors to mingle.
  4. Prepare Meatball Base: In a large bowl, whisk the egg, then add the breadcrumbs, grated onion, minced garlic, herbs (mint, parsley, oregano), lemon zest, 1 tsp salt, and ½ tsp pepper. Mix until just combined.
  5. Fold in Feta and Meat: Gently fold in the crumbled feta cheese. Add the ground beef and lamb mixture and use your hands to gently mix everything together. Do not overmix.
  6. Shape and Chill: Scoop the mixture (about 1.5–2 Tbsp) and roll into 20-22 uniform balls. Place the shaped meatballs on a plate and chill in the refrigerator for at least 15 minutes to help them hold their shape.
  7. Preheat and Sear: Preheat the oven to 375°F (190°C). Heat 2 Tbsp of olive oil in a large skillet over medium-high heat. Sear the meatballs in batches, turning them occasionally, until they are beautifully golden brown on all sides (about 5–7 minutes per batch).
  8. Finish Cooking: Transfer the seared meatballs to a prepared baking sheet or leave them in an oven-safe skillet. Bake for 8–10 minutes, or until the internal temperature reaches 165°F (74°C).
  9. Rest and Serve: Remove from the oven and allow to rest for 5 minutes before serving hot with the chilled Tzatziki sauce.