Name: One-Bite Greek Meatballs with Tzatziki Dipping Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb (0.5 kg) Ontario lean ground beef; ½ cup (125 mL) frozen chopped spinach, thawed and drained; ½ cup (2 oz/125 mL) crumbled feta cheese; ¼ cup (50 mL) breadcrumbs; 2 cloves garlic, minced; 1/8 tsp (0.5 mL) each salt and fresh cracked black pepper; ½ large English cucumber, grated; 1½ cups (375 mL) plain Greek yogurt; 2 tbsp (30 mL) lemon juice; 2 tbsp (30 mL) fresh chopped dill; 1 clove garlic, minced; Salt and fresh cracked black pepper, to taste

One-Bite Greek Meatballs with Tzatziki Dipping Sauce

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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 20 mini meatballs 1x

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Description

These one-bite meatballs are a quick and easy protein-rich snack for those on the go! Filled with spinach, feta and garlic these mini meatballs are bursting with flavour and taken up another notch with just a quick dip into a tangy homemade tzatziki dipping sauce

Ingredients

Scale

Meatballs:
1 lb (0.5 kg) Ontario lean ground beef
½ cup (125 mL) frozen chopped spinach, thawed and drained
½ cup (2 oz/125 mL) crumbled feta cheese
¼ cup (50 mL) breadcrumbs
2 cloves garlic, minced
1/8 tsp (0.5 mL) each salt and fresh cracked black pepper

Quick Tzatziki Dipping Sauce:
½ large English cucumber, grated
1½ cups (375 mL) plain Greek yogurt
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) fresh chopped dill
1 clove garlic, minced
Salt and fresh cracked black pepper, to taste

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Instructions

Meatballs:
Preheat oven to 400°F (205°C).

In a large mixing bowl, add beef, spinach, feta, breadcrumbs, garlic, salt and pepper. Mix with spoon or hands until well blended.

Shape into 1-inch (2.5 cm) balls and place on a parchment-lined baking sheet. Bake, uncovered, for 20 minutes or until internal temperature reaches 160°F (71°C) and center is no longer pink.

Serve with tzatziki dipping sauce as an appetizer or grab them to go as a protein-rich snack.

Tzatziki Dipping Sauce:
Place grated cucumber into a bowl lined with a paper towel or cheese cloth. Wrap and gently squeeze out excess moisture. Transfer to a medium mixing bowl.

To the cucumber add yogurt, lemon juice, dill, garlic, salt and pepper. Stir until combined. Cover and refrigerate at least 1 hour before serving to allow for flavour to develop.

Notes

Don’t have fresh dill on-hand? Add 1 tbsp (15 mL) of dried dill instead.
Bake an extra-large batch of these tasty bite-sized meatballs and keep them in the freezer. Simply reheat in the oven or microwave when looking for a quick protein-rich snack.