Sometimes dishes get served before I have a chance to take a picture. That’s exactly what happened at a recent pre-concert JazzVox meal. Before I could take a picture of these meatballs based on a recipe from the Juicy Bites website and the tzatziki sauce (my recipe from about 25 years ago), they were history.
So the next time I serve this delicious combination, I will take a picture. But for now you will just have to content yourself with a mental image of light colored baked meatballs, smothered with a white sauce with green things in it, aka – tzatziki.
Now most of you know that I love chicken and serve it a lot. But chicken can be a bit boring. Well I’m here to tell you, there is nothing boring about these meatballs. The mint and the dill give the dish a unique flavor, and when slathered with tzatziki, well frankly, there is just nothing finer. (Actually, I think dog kibbles would taste good if they were slathered in tzatziki. But I’m not going to stand behind those words; just offer them up as a lazy summer afternoon rumination.)
So next time you want to serve ground chicken or turkey (I use ground turkey as much as I use ground chicken), give this recipe a try. Serve the meatballs and tzatziki with a savory pilaf, a crunchy Greek Salad, and a beautifully chilled bottle of white wine, and you will have captured the wonderful flavors and essence of Greek dining. Huh? Maybe Greece should be our next overseas adventure. Time to buy a couple travel books and see if Greece meets our criteria as a perfect travel destination. We love to visit countries with an ancient culture, beautiful art and architecture, interesting museums, pleasing climate, fun and friendly people, and of course – fantastic food. Wait! I don’t need a travel guide to tell me that Greece would be perfect for us. I already know all of our travel desires would be met in Greece. So, time to make a plan and present it to Mr. C. I know, I’ll serve up my idea along with a meal as described above, and I’ll bet you he’ll be searching our calendar for dates within an hour. Wish me luck! And enjoy the meatballs.
At the bottom of the post you will find 2 pictures of our orange cat Miles. The first picture shows Miles sound asleep on our catwalk. No problem, right? Wrong! The second picture shows why his sleeping at the end of the catwalk is of concern. It’s 9 feet down if our little darling were to fall. And since that part of the catwalk is above the bottom of the stairway, there is no way for either of us to fetch him. And no, when I designed our home Max and Miles were not even a glimmer in their papa’s eyes. We had another pair of orange brothers who were very coordinated and we never worried about them falling.
A little background. Miles and his brother Max are two of the least coordinated and skittish cats we have ever had the pleasure of owning. They can fall off the back of a couch and land on their backs at the slightest movement that might be threatening, like Mr. C. turning a page in his book, or me walking by with a glass in my hand. So the thought of either one of the brothers being startled awake while on the catwalk and reacting quickly to a perceived threat always scares the pickles out of me. And since I’m sure you want to know, Miles survived his nap and my heartrate is back to normal.
- ½ c. panko bread crumbs
- 1/3 c. whole milk
- 1 small onion, finely minced
- 2 garlic cloves, finely minced
- ¼ c. finely chopped Italian parsley
- ¼ c. finely chopped mint leaves
- 3 T. finely chopped fresh dill
- 2 tsp. dried oregano (Mexican preferably)
- 2 tsp. kosher salt
- freshly ground black pepper (not too much)
- 2 eggs
- 1 T. extra virgin olive oil
- zest and juice of 1 small lemon
- 2 lbs. ground chicken or turkey
Pour the milk over the panko bread crumbs in a large bowl and stir until liquid is absorbed. Add the onion, garlic, parsley, mint, dill, oregano, salt, pepper, eggs, olive oil, and lemon zest and juice. Mix together with a fork until well blended. (I use the large serving fork that came with my silverware set. Works great!) Add the ground chicken and stir with the same fork until just blended. (Do not overwork the meat.)
Using a small ice cream scoop, shape the balls and place on a baking sheet lined with foil and coated with non-stick cooking spray. Bake in a pre-heated 400 degree oven for about 20-25 minutes until just done. (Do not overbake or the meatballs will be dry.) Serve with tzatziki sauce. Recipe below.
- 2 T. extra virgin olive oil
- 2 c. plain Greek Yogurt
- 3 small or 2 medium garlic cloves, finely minced
- 1½ tsp. chopped fresh dill or ½ tsp. dill weed
- ¼ tsp. kosher salt, or more to taste
- freshly ground black pepper
- 1 English cucumber, partially peeled, seeded, and grated
Combine all ingredients. Adjust seasoning. Cover and refrigerate until ready to serve.
If you are using fresh garlic in a recipe, but would like to reduce a bit of the “garlic bite”, place the peeled garlic cloves in a small bowl and cover with milk. Warm the cloves in your microwave, but do not cook them. Then remove the cloves from the milk and slice or mince according to your recipe. You will find that the flavor is still there, but the bite has mysteriously disappeared.