This is one of my favorite meatball recipes—perfectly moist and slightly crispy—topped with a light and creamy homemade tzatziki sauce.
MAKES: 6 servings
1 SERVING: 386 Calories, 33 g Fat, 3 g Carbs, 19 g Protein
½ lb (227 g) ground pork
¾ lb (340 g) ground beef
6 cloves garlic, minced
6 large mint leaves, finely chopped
1 tsp oregano
2 eggs
½ cup (80 g) red onion, minced
¼ cup (15 g) fresh parsley, finely chopped
1 tbsp (15 ml) extra-virgin olive oil
1 tsp salt
½ tsp black pepper
½ cup (65 g) cucumber, deseeded and finely diced
⅓ cup (80 ml) canned coconut milk
⅓ cup (80 ml) mayo
1 tbsp (15 ml) lemon juice
1 tsp garlic, minced
2 tsp (2 g) fresh dill
Preheat the oven to 400°F (204°C). Line a baking sheet with aluminum foil.
Prepare the meatballs by mixing the pork, beef, garlic, mint, oregano, eggs, red onion, parsley, olive oil, salt and black pepper by hand until just combined. Be careful not to overmix. Form ping-pong ball–sized meatballs—I like to weigh the meat then divide equally—and place the formed meatballs on the prepared baking sheet. Bake for 30 minutes.
Make the tzatziki sauce by combining the cucumber, coconut milk, mayo, lemon juice, garlic and dill. Stir well.
Drizzle the tzatziki sauce over the cooked meatballs.