How To make Mediterranean Meatballs with Yogurt& Feta Sauce

How to make Tzatziki sauce in 15 minutes | Greek appetizer

How to make Tzatziki sauce in 15 minutes | Greek appetizer

As you already know how to make Greek Yogurt in Instant Pot, it's time to make one step ahead and learn about Greek appetizer dip which is called Tzatziki sauce. It is fresh, quick and simple Greek finger food. To enjoy its full flavor and creaminess let it stay in the freezer for 3-4 hours or overnight. Originally the Greeks put it on pita or any savory food to make the taste milder and softer. Don't forget to warm up or grill your pita before adding Tzatziki dip. The best recipes for busy families is the motto of our website. Make healthy, yummy easy appetizer recipes with charm and enjoyment.

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Check the full recipe of Tzatziki sauce here:



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--------Equipment Used To Make This Recipe -------

Large bowl




Wusthof Classic 8-Inch Chef's Knife




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Lemony Roasted Potatoes with Meatballs: Beeftekia me Patates

Print this recipe on my website:

Serves 6-8:
For the Meatballs:
2 pounds lean ground beef
2 small onions, finely chopped
2 garlic cloves
1 bunch parsley (1/2 cup chopped)
1 and ½ cups unseasoned bread crumbs
1 cup milk
½ cup shredded parmesan cheese, optional
2 eggs
2 teaspoons dried oregano
Salt and freshly ground black pepper, to taste
¼ teaspoon crushed red pepper flakes, optional

For the Potatoes:
8 potatoes, cut into ¾ inch thick slices, soaked in cold water
½ cup olive oil
¼ cup fresh lemon juice
1 tablespoon mustard
1-2 teaspoons salt, or to taste
Freshly ground black pepper
2 teaspoons dried oregano
Pinch of crushed red pepper flakes
¼ teaspoon cumin powder
2 cups of water
Garnish: fresh parsley leaves, or chopped

Make Ahead Tips:The meatballs can be made 1 day ahead and stored in the refrigerator. They can also be formed and stored in the freezer up to 3 months.

Directions

Preheat the oven to 400 °F, 200 °C.

To Make the Meatballs:


Chop the garlic in the food processor until minced. Add the parsley and pulse until finely chopped.
Add the onions to the food processor and pulse until finely chopped.
Whisk the milk and egg together.
In a large mixing bowl, combine all of the meatball ingredients and knead well to combine and evenly distribute everything.
Form golf -sized meatballs or into burger patties.

To put it all together:

Drain the water from the potatoes and place the slices in a 9 by 13-inch baking dish or lasagna pan.
Combine the olive oil, grated garlic, and lemon juice in a mixing bowl. Whisk well to combine. Pour this marinade over the potatoes. Season them with salt, pepper, cumin, and oregano. Toss to coat.
Pour the water over the potatoes making sure that they are covered halfway. Add more water if needed.
Place the meatballs/patties on top of the potatoes.
Cover with foil and bake for 40 minutes.
Remove the foil and bake an additional 35-40 minutes, uncovered, or until the potatoes are fork tender and the meatballs/patties are golden.
Garnish with fresh parsley.
Enjoy!


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I can’t stop making these 3 Greek Style Dips #shorts

GREEK RECIPE FOR FRITTATA Facebook Live

This Greek recipe video shows you how to make an easy frittata with vegetables. Everyone loves a great egg dish, and frittatas are simple, filling and healthy, a great example of the Mediterranean Diet.

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3 Greek Style Dips #shorts

Greek Tzatziki Sauce | Christine Cushing

How much garlic? What yogurt? These are just some of questions I'll be answering including my family's long standing debate over the perfect Tzatziki . For most Greeks, this favourite sauce/ dip is always a must at every table. You can buy drained yogurt at Greek food shops. Substitute fresh parsley or mint if you like. FULL RECIPE BELOW

Link from the video:
- Greek Chicken Gyro:
- Mastering Greek Pita Bread:

RECIPE: GREEK TZATZIKI SAUCE

3 cups whole milk yogurt
(750ml) strained or plain Greek yogurt (2 cups Greek yogurt)
1 medium English cucumber, peeled and grated
1-2 cloves garlic, minced
salt and pepper to taste
freshly chopped dill, optional
extra virgin olive oil

Line a colander or sieve with cheesecloth and place it over a bowl. Add the yogurt and allow to drain in fridge for at least 4 hours or overnight. If you don’t drain the yogurt, the tzatziki sauce will be looser. You can also just use a Greek yogurt and just skip the draining part. You need 2 cups of drained yogurt.

In a medium bowl, take grated cucumber and squeeze out as much liquid as possible.

In a medium bowl, combine the drained yogourt with garlic and squeezed cucumber. Season to taste and add the chopped dill, if desired. Plate with a drizzle of olive oil and Fleur de sel or Maldon sea salt.

Makes about 1 ½ cups (375 ml)

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