Greek Meatballs with Spinach Couscous Tzatziki

By vealam

Ingredients

• tzatziki:
• 1 cup sour cream or Greek yogurt
• 1/2 cucumber, peeled and diced, remove the seeds
• 1 clove garlic, minced
• 1/2 teaspoon dill weed
• 1 - 2 teaspoon fresh squeezed lemon juice
• a couple pinches each salt and pepper
• meatballs:
• olive oil, for greasing pan
• 2 eggs
• 1/4 cup Greek yogurt, sour cream or milk
• 1 + 1/2 pounds ground beef (85% lean)
• 1/2 cup grated Parmesan cheese
• 1 roasted red pepper, diced
• 1/3 cup minced yellow onion
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano, crushed between fingertips
• 1 teaspoon coarse or kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• couple pinches of nutmeg or cinnamon
• 1 cup crumbled feta

Preparation

Step 1

Mix all the sauce ingredients together in a medium bowl. Season to taste with salt and pepper. Refrigerate.
Preheat oven to 425 degrees F. Grease a large roasting pan or baking sheet with sides generously with olive oil.
In a large mixing bowl whisk the eggs and yogurt together. Add the remaining meatball and use a fork or your hands to combine. Form into balls one to one and a half inches wide. Place on baking sheet, close together but not touching. Bake 12 - 18 minutes until cooked in the middle. Break one open to check.
Meanwhile make the couscous. The recipe is below this one.