Ingredients with Measurements:
- 1 pound ground lamb
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1/4 cup olive oil
- 1 cup Greek yogurt
- 1/2 cup grated cucumber
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Skewers
Step-by-step instructions:
1. In a large bowl, combine the ground lamb, ground beef, breadcrumbs, parsley, mint, garlic, cumin, coriander, salt, pepper, and beaten egg. Mix well with your hands until all ingredients are evenly distributed.
2. Preheat your grill or grill pan to medium-high heat.
3. Divide the meat mixture into 16 equal portions and shape each portion into a ball.
4. Thread 4 meatballs onto each skewer, leaving a little space between each meatball.
5. Brush the meatballs with olive oil and place them on the grill or grill pan. Cook for 8-10 minutes, turning occasionally, until browned and cooked through.
6. While the meatballs are cooking, prepare the tzatziki sauce. In a small bowl, combine the Greek yogurt, grated cucumber, lemon juice, dill, salt, and pepper. Mix well.
7. Serve the grilled meatballs with the tzatziki sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 skewers (16 meatballs) serves 4 people
Nutritional information:
- Calories per serving: 525
- Total fat: 35g
- Saturated fat: 11g
- Cholesterol: 168mg
- Sodium: 570mg
- Total carbohydrates: 14g
- Dietary fiber: 1g
- Sugars: 4g
- Protein: 39g
Substitutions for ingredients:
- Ground lamb can be substituted with ground beef or ground turkey.
- Fresh parsley and mint can be substituted with dried herbs.
- Greek yogurt can be substituted with sour cream or regular yogurt.
- Grated cucumber can be substituted with chopped cucumber.
Variations:
- Add chopped onion or grated garlic to the meat mixture for extra flavor.
- Use different spices such as paprika or chili powder for a spicier version.
- Make smaller meatballs and serve them as appetizers.
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before using them to prevent them from burning on the grill.
- Don't overmix the meat mixture as it can make the meatballs tough.
- Use a meat thermometer to ensure that the meatballs are cooked through.
Storage instructions:
- Store leftover meatballs and tzatziki sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the meatballs in the microwave or oven until heated through.
- Stir the tzatziki sauce well before serving.
Presentation ideas:
- Serve the meatballs on a platter with the tzatziki sauce in a bowl on the side.
- Garnish with fresh herbs such as parsley or dill.
Pairings:
- Serve with pita bread, rice, or a Greek salad.
Suggested side dishes:
- Roasted vegetables such as zucchini or eggplant.
- Hummus or baba ganoush.
Troubleshooting advice:
- If the meatballs are falling apart on the grill, try adding more breadcrumbs or chilling the meat mixture in the refrigerator for 30 minutes before shaping into balls.
Food safety advice:
- Make sure the meatballs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
- Meatballs are a popular dish in many cultures around the world, including Greece, Italy, and Sweden.
Flavor profiles:
- The meatballs are savory and slightly spicy with a hint of mint and parsley.
- The tzatziki sauce is tangy and refreshing with a creamy texture.
Serving suggestions:
- Serve the meatballs and tzatziki sauce with a glass of red wine or a cold beer.
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Region: Greek