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When my husband and I started dating (after walking around the country together… actually), we had the opportunity to travel around Europe a bit. While we were there, we tried as many new kitchens as we could. One of the best meals we had was in a delicious Greek restaurant in the center of Brussels. I’ve never been able to find such good Greek food since then, so I’ve been experimenting with recipes. These Greek meatballs are the result of those experiments.
Kefirán with Tzatziki (Greek meatballs with cucumber sauce)
If you’re ever in a Greek restaurant or festival and you see kefou and tzatziki on the menu, it’s all about meatballs with a cucumber yogurt sauce. The meatballs have a subtle herbaceous fennel and mint flavor and a little lemony shine.
The tzatziki is simply delicious throughout. I first made it to go with the meatballs, but it’s also an amazing veggie dip and salad dressing. I like to do it in a small food processor or immersion blender to get everything really smooth, but you can also finely chop the garlic and cucumber and whisk everything together.
This food is delicious any time of year, but we especially love it during the summer when cucumber, fennel, and mint are fresh and available at farmers markets.
Tzatziki can be used immediately after making it, but the flavors really get more pronounced if you refrigerate it for about an hour before serving. Advancing is always useful!
While you’re at it, the meatballs can be rolled into balls and refrigerated until done time as well. I just put them on a baking sheet and put the whole sheet in the fridge. Sometimes I make a double batch and freeze some for another meal.
I usually serve the meatballs alongside a Greek salad or in a Roman salad with tomatoes and cucumber. And if I’m heading for a potluck, these Greek dumplings make an amazing appetizer. I stick them on skewers with grape tomatoes, cucumber chunks and diced feta cheese.
If you want a larger version, I also have a recipe for Greek meatloaf with similar flavors. Maybe next time we have a Greek night I’ll try these baklava inspired butter cookies for dessert.
Greek meatballs recipe
Delicious meatballs with fennel, mint, lemon and garlic for a Greek touch.
- 1 lb ground turkey
- 1 big onion (grated)
- ¼ Bowl almond flour
- 1 TBSP fennel leaves (very finely chopped)
- 1 TBSP fennel bulb (very finely chopped)
- two eggs
- 1 TBSP lemon juice
- 1 teaspoonful grated lemon
- ¼ teaspoonful Fresh mint (finely diced)
- 1 Clove Garlic (chopped)
- 1 teaspoonful garlic powder
- 1 teaspoonful Salt (try)
- ½ teaspoonful Pepper
Preheat oven to 350 ° F.
In a large bowl, combine all the ingredients for the meatballs and mix with your hands. Add any excess almond flour if necessary to make it thick enough to form meatballs.
Form 1-inch meatballs and place on a greased baking sheet or large baking dish.
Bake in the oven for about 30-40 minutes or until cooked through.
While baking, mix the ingredients for the sauce or use an immersion blender to make it smooth.
Serve the meatballs with the yogurt sauce.
Serve on toothpicks as an appetizer or in a salad with tomato, cucumber, feta cheese, and tzatziki sauce as a topping.
Service: 4meatballs | Calories: 130kcal | Carbohydrates: 5gram | Protein: 19gram | Fat: 4gram | Saturated fat: 1gram | Trans fat: 1gram | Cholesterol: 73mg | Sodium: 353mg | Potassium: 324mg | Fiber: 1gram | Sugar: twogram | Vitamin A: 108UI | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg
Do you enjoy Greek food? What is your favorite recipe? Share below!
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