Mediterranean Meatballs with Tzatziki

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  90/10 Ground Beef(907g)

  90% lean ground beef. Good middle-ground for flavor and macros.

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  Yellow Onion
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  Garlic
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  Egg, Whole, Large
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  Parsley, Fresh(80g)
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  Bread Crumbs, Panko, Dry(120g)
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  Cumin, Ground(10g)
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  Oregano, Dried(10g)
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  Cinnamon, Ground(4g)
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  2 teaspoons kosher salt
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  1 teaspoon freshly cracked black pepper
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  Tzatziki Sauce, Prepared(480g)

Instructions

1. 1In a large bowl, combine the ground beef, onion, garlic, eggs, parsley, panko breadcrumbs, cumin, oregano, cinnamon, salt, and pepper. Mix until just combined, then wet your hands and form the mixture into golf ball–sized meatballs (about 2 tablespoons each)—you should have approximately 30 meatballs.
2. 2Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. 3Working in batches to avoid crowding, add the meatballs to the skillet and cook 8–10 minutes, rolling them occasionally, until golden brown on all sides and the internal temperature reaches 160°F—do not overcrowd the pan.
4. 4Transfer the cooked meatballs to a plate, then repeat with remaining batches, adding more oil as needed.
5. 5Once all meatballs are cooked, divide them evenly into 8 airtight containers while still warm.
6. 6Top each container with a portion of tzatziki sauce, or store the sauce separately in small containers for serving.
7. 7Seal containers and refrigerate for up to 4 days—reheat in a 325°F oven for 8–10 minutes until warmed through, or serve cold with the tzatziki sauce.