Greek Meatballs {& Serving Suggestions!}

chelseasmessyapron.com

HeatherJ

subheading: MEATBALLS:

1 pound ground beef (85/15% fat) (or ground lamb)

½ cup panko breadcrumbs

¼ cup freshly minced flat-leaf Italian parsley

¼ packed cup coarsely grated red onion and its juices (from about ½ onion)

1 large egg

1 and ½ tablespoons oyster sauce

¼ teaspoon black pepper

¾ teaspoon salt

½ teaspoon dried oregano

1 and ½ teaspoon minced garlic (~2 cloves)

2 tablespoons olive oil

subheading: FOR SERVING:

6 to 8 pitas breads, cut in half

1 cup plain Greek yogurt whole-milk

3 to 4 Persian cucumbers, sliced thinly lengthwise

lettuce leaves

Optional: pickled red onions Note 1

subheading: DRESSING:

½ cup parsley leaves and tender stems, roughly chopped

½ cup cilantro leaves and tender stems, roughly chopped (or substitute mint)

⅓ cup roughly chopped jalapeños, (leave seeds for heat, remove for mild)

2 garlic cloves, thinly sliced

1 and ½ tablespoons freshly squeezed lemon juice

½ teaspoon salt

¼ teaspoon ground cumin

1 tablespoon water

5 tablespoons olive oil

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