Greek meatballs w/ tzatziki and lemon dill rice✨ For the Tzatziki: ▪️1/2 a Large Cucumber, grated▪️2 Cups 2% Greek Yogurt▪️1 Clove Garlic, grated or minced▪️1 Lemon, juice▪️1 Tbsp Olive Oil▪️1/2 tsp Kosher Salt▪️ For the Meatballs:▪️1/2 Cup Panko Breadcrumbs▪️1/2 Cup Milk▪️1 lb. Ground Lamb (or Beef)▪️1/2 a Medium Yellow Onion, finely chopped▪️2 Cloves Garlic, minced▪️3 Tbsp Fresh Mint, chopped▪️1 Egg▪️1 Small Lemon, zest (~2 tsp)▪️1 tsp Dried Oregano▪️1 tsp Cumin▪️1 tsp Coriander▪️1/2 tsp Pepper▪️1 tsp Kosher Salt ▪️Avocado Oil Spray▪️Sliced Cucumbers, for serving▪️ For the Lemon Dill Rice:▪️2 Cups Chicken Stock▪️1/2 tsp Salt▪️1 Clove Garlic, minced▪️1 Cup Long-Grain Rice▪️1 Medium Lemon, zest (~1 Tbsp)▪️2 Tbsp Fresh Dill, chopped▪️2 Tbsp Butter▪️ 1️⃣ Preheat oven to 425°F convection 2️⃣ Mix together ingredients for the tzatziki and set aside in the fridge 3️⃣ Combine the panko breadcrumbs with the milk in a small bowl and let soak for at least 10 minutes (the panko will absorb the milk) 4️⃣ In a separate large bowl, add the ground lamb, onion, garlic, mint, egg, lemon zest, dried oregano, cumin, coriander, pepper, and salt; add the hydrated breadcrumbs and mix until combined 5️⃣ Line a baking sheet with parchment paper; roll meat into 1” balls and place on the baking sheet; spray with avocado oil and convection bake for 15-20 mins until meatballs are browned and internal temp reaches 160F (option to broil the top for 1-2 mins at the end to get meatballs more browned) 6️⃣ To make the lemon dill rice, add the chicken stock, salt, and garlic to a small pot and bring to a boil; stir in the rice and then turn the heat down to low and cover and simmer for 20 mins (or until all liquid is absorbed); turn off the heat and stir in the lemon zest, dill, and butter 7️⃣ Serve meatballs on top of the rice with tzatziki and sliced cucumbers and enjoy! ⏲1 hour total prep + cook time Recipe serves 4 people (makes ~20 meatballs)
