Mediterranean Meatballs with Tzatziki

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  2 lbs 90/10 Ground Beef

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

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  1 Yellow Onion(110g)
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  6 Garlic(18g)
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  2 Egg, Whole, Large(88g)
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  0.3 cup Parsley, Fresh
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  0.5 cup Bread Crumbs, Panko, Dry
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  2 tsp Cumin, Ground
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  2 tsp Oregano, Dried
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  0.8 tsp Cinnamon, Ground
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  2 tsp 2 teaspoons kosher salt
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  1 tsp 1 teaspoon freshly cracked black pepper
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  2 cup Tzatziki Sauce, Prepared

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 1–2 teaspoons more oil as needed between each batch.
5. 5Divide the meatballs evenly into 8 airtight containers while still warm, adding approximately 4 meatballs per container.
6. 6Top each container with 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.