Greek Meatballs

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  1 cup Bread Crumbs, Panko, Dry
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  0.3 cup 2% Milk
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  2 lbs 80/20 Ground Beef
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  4 Garlic(12g)
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  2 Egg, Whole, Large(88g)
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  2 Green Onion (Scallion)(30g)
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  0.3 cup Mint, Fresh
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  2 tsp Oregano, Dried
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  2 tsp Cumin, Ground
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  2 tsp 2 teaspoons fine sea salt
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  1 tsp 1 teaspoon freshly-ground black pepper
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  0.5 tsp Red pepper flakes
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  zest of 1 lemon
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  1 cup Greek Yogurt, Plain, Whole Milk

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  0.5 cup Tahini (sesame paste)
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  0.3 cup Lemon Juice, Fresh
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  0.5 tsp 1/2 teaspoon fine sea salt

Instructions

1. 1In a large mixing bowl, combine the panko bread crumbs and 2% reduced fat milk, stirring until evenly moistened. Let soak for 5–10 minutes until the bread crumbs soften and absorb the milk.
2. 2Mince the fresh garlic and chop the green onions and fresh mint. Add the ground beef, eggs, green onions, mint, oregano, ground cumin, sea salt, black pepper, red pepper flakes, and lemon zest to the bowl with the soaked panko. Mix gently with your hands until just combined—do not overwork or the meatballs will be dense.
3. 3Form the mixture into 30 balls approximately 1.5 tablespoons each, lightly coating your hands with oil to prevent sticking.
4. 4Heat a large skillet over medium-high heat until shimmering, about 2 minutes. Working in batches to avoid crowding, cook the meatballs 8–10 minutes per batch, rolling them occasionally, until golden brown on all sides and the internal temperature reaches 160°F.
5. 5While the meatballs cook, whisk together the Greek yogurt, tahini, fresh lemon juice, and the fine sea salt until smooth. Add water 1 tablespoon at a time until the sauce reaches your desired consistency.
6. 6Divide the cooked meatballs evenly into 6 airtight containers while still warm.
7. 7Portion the yogurt sauce into separate small containers or drizzle evenly over the meatballs in each container before sealing.