Greek Meatballs with Lemon-Dill Tzatziki

By garciamoss

Ingredients

• For the meatballs:
• 1 pound ground lamb or beef
• 1 clove garlic, finely grated
• 2 teaspoons dried oregano
• 2 tablespoons fresh dill
• 1/2 small onion, finely chopped or grated
• Salt and ground black pepper
• 1 tablespoon olive oil
• For the tzatziki:
• 1/2 medium seedless cucumber, shredded
• 1 6-ounce carton plain 2-percent or whole-milk Greek yogurt
• 2 tablespoons fresh mint
• 1 tablespoon fresh dill
• Zest and juice of 1/2 lemon
• 1/2 teaspoon granulated garlic
• Salt and ground black pepper
• 4 flavored flatbread, such as garlic or onion
• 2 small vine-ripe tomatoes, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/2 medium seedless cucumber, thinly sliced
• 1/2 lemon, cut into wedges

Details

Adapted from blog.cookingchanneltv.com

Preparation

Step 1

To prepare the meatballs, combine the meat, garlic, oregano, dill, onion, and some salt and pepper. Mix and shape into meatballs that are about 1 inch across. Place a large saute pan over medium-high heat with the olive oil. Cook the meatballs, tossing occasionally, until cooked through, 6 to 8 minutes total.

While the meatballs are cooking, prepare the tzatziki: Combine all of the ingredients and season with salt and pepper. Reserve.

To serve, top each flatbread with sliced tomatoes, red onion, cucumbers and meatballs. Top each with tzatziki. Serve with lemon wedges.