Ingredients:

  • 1 lb Ground Beef (90/10)
  • 1 small yellow onion, grated
  • 3 cloves garlic, minced
  • 0.5 cup Panko breadcrumbs
  • 2 tbsp milk
  • 0.25 cup fresh parsley, chopped
  • 1 tbsp dried oregano
  • 1 tsp cumin
  • 0.5 tsp cinnamon
  • 1 tbsp red wine vinegar
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 cup Plain Greek Yogurt
  • 0.5 English cucumber, grated and squeezed dry
  • 2 cloves garlic, pressed
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 0.25 red onion, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 2 cups cooked Basmati rice
  • 0.25 cup Feta cheese crumbles
  • 8 Kalamata olives
  • 1 tbsp fresh mint leaves

Instructions:

  1. In a large mixing bowl, combine the grated yellow onion (and its juice!), minced garlic, Panko, milk, red wine vinegar, and all the spices (oregano, cumin, cinnamon, salt, pepper). Let this sit for 5 minutes. This allows the breadcrumbs to fully hydrate, creating that velvety panade we talked about earlier.
  2. Add the ground beef and chopped parsley to the aromatic base. Use your hands to gently fold everything together until just combined — overmixing will lead to tough meatballs. Form into about 16-20 balls (roughly 1.5 inches each). If you have time, chill them in the fridge for 15 minutes; this helps them hold their shape when they hit the hot oil.
  3. Heat 2 tbsp extra virgin olive oil in your skillet over medium high heat. Once the oil shimmers, add the meatballs. Do not overcrowd the pan. Cook for about 8-10 minutes, turning every few minutes until a deep golden crust forms on all sides and the internal temperature hits 160°F. Remove them to a plate and let them rest.
  4. While the meat rests, mix the Greek yogurt, grated (and squeezed dry!) cucumber, pressed garlic, lemon juice, and fresh dill in a small bowl. Taste it — it should be bright and punchy.
  5. Scoop 0.5 cup of warm basmati rice into four bowls. Divide the meatballs among the bowls. Arrange the cherry tomatoes, diced cucumber, red onion, and Kalamata olives around the meat. Add a generous dollop of tzatziki, a sprinkle of feta cheese, and the fresh mint leaves.