Tag Archives: greek food

Greek Meatballs with Tzatziki Sauce

Greek Meatballs with Tzatziki Sauce are filled with flavor and easy to make, creating the perfect party appetizer or weeknight meal!

Gluten Free Greek Meatballs

Last week I had a craving for meatballs and Greek food, so I created Greek Meatballs!

Greek Meatballs

I combined some of my favorite spices from my Greek Moussaka recipe with delicious feta cheese and ground beef, then paired the meatballs with a flavorful Tzatziki Sauce and served them to friends at an NBA playoff watch party I hosted!

They were a hit and will definitely be served at my next party!

Greek Meatball Ingredients

Greek Meatballs Ingredients

  • 1 lb ground beef
  • 1/2 cup red onion (chopped)
  • 2 cloves garlic (minced)
  • 1 small tomato (chopped)
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp cayenne pepper
  • ¼ tsp ground cloves
  • ¼ cup parmesan cheese
  • ¼ cup feta cheese
  • ¼ cup breadcrumbs
  • 1 egg

Greek Meatballs Instructions

Combine the ground beef, onion, garlic and tomato in a large bowl.

Greek Meatballs

Add the cinnamon, allspice, cayenne pepper and ground cloves.

Greek Meatballs

Add the feta cheese, parmesan, breadcrumbs and egg, then combine well.

Greek Meatballs

Form the mixture into meatballs.

Grilled Greek Meatballs

Grill over medium heat for 20 minutes, flipping half way through.

Grilled Greek Meatballs

If you do not have a grill available (or this sweet meatball griller), you can also bake the meatballs in the oven at 400°F for 20 minutes.

While the meatballs are grilling prepare the Tzatziki sauce by combining the  following ingredients in a medium mixing bowl.

  • 1 cup greek yogurt
  • 1 tbsp olive oil
  • 1 lemon (juiced)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp fresh dill

Tzatziki Sauce Recipe

Remove the meatballs from the grill or oven and serve with the sauce.

Gluten Free Greek Meatballs with Tzatziki Sauce

Skewer the meatballs for serving at a party or serve for dinner with a Greek salad and pita bread with hummus!

Gluten Free Greek Meatball Recipe

Greek Meatballs with Tzatziki Sauce

Gluten Free Greek Meatballs
5 from 1 vote
Print

Greek Meatballs with Tzatziki Sauce

Greek Meatballs with Tzatziki Sauce are filled with flavor and easy to make, creating the perfect party appetizer or weeknight meal!

Course Appetizer, Main Course
Cuisine Greek
Prep Time 9 minutes
Cook Time 20 minutes
Total Time 29 minutes
Servings 18 meatballs
Calories 102 kcal
Author Whitney Bond

Ingredients

  • 1 lb ground beef
  • 1/2 cup red onion diced
  • 2 cloves garlic minced
  • 1 small tomato chopped
  • 1 tsp ground cinnamon
  • ½ tsp allspice
  • ¼ tsp cayenne pepper
  • ¼ tsp ground cloves
  • ¼ cup parmesan cheese grated
  • ¼ cup feta cheese crumbles
  • ¼ cup breadcrumbs
  • 1 egg

Tzatziki Sauce

  • 1 cup greek yogurt
  • 1 tbsp olive oil
  • 3 tbsp lemon juice freshly squeezed
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh dill

Instructions

  1. Combine the ground beef, onion, garlic and tomato in a large bowl.

  2. Add the cinnamon, allspice, cayenne pepper and ground cloves.

  3. Add the feta cheese, parmesan, breadcrumbs and egg, then combine well.

  4. Form the mixture into meatballs.
  5. Grill over medium heat for 20 minutes, flipping half way through.
  6. If you do not have a grill available, you can also bake the meatballs in the oven at 400°F for 20 minutes.

  7. While the meatballs are grilling prepare the sauce by combining all of the ingredients in a small bowl.
  8. Remove the meatballs from the grill or oven and serve with the sauce.

Caramelized Pear & Pomegranate Baklava

Caramelized pears and pomegranate seeds add a delicious burst of color and flavor to this traditional Greek baklava recipe!

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It’s week 20 of “Chopped Challenge Thursday” and today is a delicious one!

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I try to play the “perfect hostess” card most of the time, but Sunday night “perfect hostess” I was not.

I planned a delicious Greek dinner for a few friends and was able to complete 3 of the 4 items on the menu, but when it came down to dessert I simply ran out of time to prepare the Baklava!

Since I had driven to 3 grocery stores to find phyllo dough, this dessert was still happening, just a little later than planned.

As I looked at my “Mystery Basket Ingredients” for the week, I thought “hmmm maybe I can incorporate these into my Baklava” and I did!

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This weeks mystery basket featured Pears from Michael Winger, Pomegranates from Allison Davis, Turmeric from Krista Lombardi and Eggs from Kristi Sellers.

I incorporated the pears by caramelizing them in a little cinnamon, clove, nutmeg and turmeric mixture, then mixed the caramelized pears with the pomegranate seeds and crushed pistachios for the filling.

I then used half butter and half egg white wash to brush the phyllo dough.

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The result was a sweet, nutty, tart, scrumptious dessert, that had so many levels of flavor and pure awesomeness in every bite!

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Ingredients

  • 2 tbsp butter
  • 2 pears (peeled, cored and sliced)
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp nutmeg
  • 1 tbsp brown sugar
  • 2 cups pistachio kernels
  • ½ cup pomegranate seeds
  • 20 sheets phyllo dough
  • ½ cup butter (melted)
  • 2 egg whites
  • ½ cup water
  • ½ cup sugar
  • ¼ cup honey
  • 2 tbsp lemon juice
  • 1 tsp vanilla

Melt 2 tbsp butter in a skillet over medium heat. Add the pear slices. Cook for 2-3 minutes.

Combine the turmeric, cinnamon, cloves and nutmeg in a small bowl.

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Add the spice mixture to the caramelizing pears.

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Cook for 3-5 minutes of until pears become soft, but not mushy!

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Place the pistachios in a food processor and blend into a fine crumb mixture.

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Chop up the pear slices, then add the pistachios and pomegranate seeds.

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Prepare the “Baklava Making Station” by laying out the phyllo dough, next to a bowl with melted butter and bowl with egg whites, a pastry brush and a 9 x 13 baking dish.

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Spray the baking dish with cooking spray or brush with the melted butter then one by one place the phyllo dough into the baking dish and brush with butter or egg white, alternating with each sheet.  After 10 sheets, place half of the filling on the dough.

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Layer 5 more sheets on top (still alternating egg wash and butter on each sheet) then top with the rest of the filling.

Finally, top the baklava with the last 5 sheets of phyllo dough (egg wash, butter, egg wash, butter, you get it by now!)

Next, slice the Baklava diagonally to form little diamonds.

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Bake at 350°F for 45 minutes.

While the baklava is in the oven, prepare the syrup to go on top.

Bring the water and sugar to a boil. Next, add the honey, lemon juice and vanilla. Simmer for 5 minutes, then remove from the stove and allow to cool while the baklava finishes baking.

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Once the baklava comes out of the oven, drizzle the syrup over the top.

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Let the syrup soak in there for 3-4 hours, then serve!

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Not only was this dessert a delicious mid-week treat, it also helped me knock another item off the “food list challenge”  (I’m now at 72 of 100!)

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I also upped the ante on my “Valentines Day Challenge” by sharing this dessert with new friends!

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Grab a slice and dig in!

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5 from 1 vote
Print

Caramelized Pear and Pomegranate Baklava

Caramelized pears and pomegranate seeds add a delicious burst of color and flavor to this traditional Greek baklava recipe!

Course Dessert
Cuisine Greek
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 24 pieces baklava
Calories 190 kcal
Author Whitney Bond

Ingredients

  • 2 tbsp butter
  • 2 pears peeled, cored and sliced
  • 1 tsp turmeric
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • 1 tbsp brown sugar
  • 2 cups pistachio kernels
  • ½ cup pomegranate seeds
  • 20 sheets phyllo dough
  • ½ cup butter melted
  • 2 egg whites
  • ½ cup water
  • ½ cup sugar
  • ¼ cup honey
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract

Instructions

  1. Melt 2 tbsp butter in a skillet over medium heat, add the pear slices, cook for 2-3 minutes.

  2. Combine the turmeric, cinnamon, cloves and nutmeg in a small bowl.

  3. Add the spice mixture to the caramelizing pears.
  4. Cook for 3-5 minutes of until pears become soft, but not mushy.

  5. Place the pistachios in a food processor and blend into a fine crumb mixture.

  6. Chop up the pear slices, then add the pistachios and pomegranate seeds.
  7. Prepare the “Baklava Making Station” by laying out the phyllo dough, next to a bowl with melted butter and bowl with egg whites, a pastry brush and a 9 x 13 baking dish.

  8. Spray the baking dish with cooking spray or brush with the melted butter then one by one place the phyllo dough into the baking dish and brush with butter or egg white, alternating with each sheet. 

  9. After 10 sheets, place half of the filling on the dough.

  10. Layer 5 more sheets on top (still alternating egg wash and butter on each sheet) then top with the rest of the filling.
  11. Finally, top the baklava with the last 5 sheets of phyllo dough (egg wash, butter, egg wash, butter)
  12. Slice the Baklava diagonally to form little diamonds.

  13. Bake at 350°F for 45 minutes.

  14. While the baklava is in the oven, prepare the syrup to go on top.
  15. Bring the water and sugar to a boil. Add the honey, lemon juice and vanilla.

  16. Simmer for 5 minutes, then remove from the stove and allow to cool while the baklava finishes baking.
  17. Once the baklava comes out of the oven, drizzle the syrup over the top.
  18. Let the syrup soak in there for 3-4 hours, then serve.