Mediterranean Meatballs with Tzatziki

Time = Prep = 15 min + 30 min cook
Servings = 7-8 people
From = Cheryl Fitzsimmons

Ingredients

2 lbs 90/10 ground beef (80/20 is too fatty for this recipe)
1 medium yellow onion, grated and liquid drained (see notes)
6 cloves garlic, minced or pressed
2 large eggs
1/3 cup minced flat-leaf parsley + more to garnish
1/2 cup panko breadcrumbs (preferred over normal breadcrumbs to keep meatballs tender)
2 tsp ground cumin
2 tsp dried oregano
3/4 tsp ground cinnamon
2 tsp kosher salt
1 tsp fresh cracked black pepper
2 cups Tzatziki sauce (for serving)

In a large mixing bowl, combine beef, onion, garlic, eggs, parsley, breadcrumbs, and spices. Mix well and then with wet hands, roll into golfball size balls (approx 2 Tbsp / 30 g each). You should have approx 30 meatballs.
Cook in air fryer at 400°F for 10 min, optionally tossing after 8 min.
Garnish with parsley. Serve warm, with tzatziki sauce for dipping. Alternatively, to make a meal, see serving ideas below.

Serve the meatballs and tzatziki sauce over a bed of couscous or couscous salad.
Serve alongside a Mediterranean wedge salad
Wrap in pita bread with onions, cucumber, tomatoes and hummus

Link to website
Keep a bowl of water nearby as your roll meatballs. Wet hands keeps the meat from sticking to you. Using a cookie scoop will also help meatballs stay the same size.
To freeze meatballs: Bake the meatballs, and let them cool. Freeze on a cookie sheet so they freeze quickly and completely. Once frozen, place them in a labeled freezer bag and store for up to 3 months. When you’re ready to eat them, preheat the oven to 400°F with a rack in the center position. Arrange frozen meatballs on a parchment-lined baking sheet, and bake for 20 minutes, rotating halfway through.