GREEK MEATBALLS WITH TZATZIKI AND TOASTED PITA

Greek Meatballs with Tzatziki and Toasted Pita image

A traditional Greek recipe for juicy meatballs served over toasted pita with tzatziki!

Provided by Marilena Leavitt

Categories Main Course or Appetizer Appetizer

Time 35m

Yield 4-5

Number Of Ingredients 23

Previous Next

Ingredients

1 lb. ground beef (or a combination of beef & lamb, or beef & pork)
2 slices good quality day-old bread, crusts removed
2-3 TBSP. red wine vinegar
½ onion, grated
2 med. garlic cloves
1 large egg, lightly beaten
1 TBSP. extra virgin olive oil
1 tsp. sea salt
¼ tsp. freshly ground pepper
½ tsp. dried Greek oregano
½ tsp. dried spearmint
3 TBSP. fresh parsley, minced
½ cup flour
--- olive oil for the pan
--- red onions for serving, sliced very thinly (optional)
--- parsley, minced for serving (optional)
½ English cucumber peeled, seeded & grated
2-3 med. garlic cloves, finely minced or passed through the garlic press
2-3 TBSP. fresh dill, finely minced
16 oz. container of plain Greek yogurt (like FAGE)
3 TBSP. extra virgin olive oil
1 TBSP. wine vinegar
¼ tsp. salt

Steps:

Remove the ground beef from the refrigerator at least 15 minutes before you start cooking. In a large bowl, soak the slices of bread in the red wine vinegar. Let them sit for 5 minutes so they can absorb the vinegar. Squeeze them dry and if there is any vinegar left, discard it. Grate the onion using a box grater and then grate the garlic cloves with the help of a microplane. Add them both to the bowl.
Next, add the ground beef, egg, olive oil, seasoning, and parsley and mix until all the ingredients are thoroughly incorporated. Cover the bowl and refrigerate for at least half an hour. (This step will make them easier to roll and hold their shape.)
Measure out heaped tablespoons of the mixture and roll into balls. It should make about 25 meatballs. Place them on a tray and set aside.
Place a large non-stick skillet over medium-high heat (medium if you have a powerful gas stove). Add enough olive oil to generously cover the bottom of the skillet.
While the oil is heating, dredge the meatballs lightly in the flour, shaking off excess and place them in the hot skillet. (You will need to cook the meatballs in two batches.) Cook on all sides for about 6 minutes, rolling them around so they cook evenly. Once they are nicely browned, remove them from the skillet and keep warm while you work with the second batch.
Place three or four of them on a warm pita and add some tzatziki. Sprinkle with some thinly sliced red onions and minced parsley. Wrap the pita tightly around the meatballs and enjoy!
Peel the cucumber, seed it and grate it. Place it in a colander, sprinkle with some salt and let it sit for half an hour. Squeeze the water out by pressing it between the palms of your hands. Place the grated cucumber in a medium bowl.
Press the garlic through the press (or use a microplane) and place it in a bowl. Add the minced fresh dill.
Add the rest of the ingredients, season with salt, mix well and refrigerate overnight or for at least a couple of hours to allow the flavors to develop.
Before serving, stir it well and taste it. Adjust the seasoning if needed, drizzle with some extra olive oil and serve with toasted Greek pita bread cut in triangles.