Spicy Oregano Meatballs with Grilled Vegetables and Tzatziki.
Ingredients
- 1 1/2 pounds ground chicken, pork, or a mix
- 1 shallot, chopped
- 1/4 cup fresh oregano, chopped
- 2 teaspoons smoked paprika
- 1 teaspoon red pepper flakes
- kosher salt and black pepper
- 3 tablespoons extra virgin olive oil
- 2 zucchini or yellow squash, sliced into rounds
- 2 bell peppers, quartered
- 1 cup tzatziki
- 1/2 cup crumbled feta
- naan, for serving
- 1/3 cup extra virgin olive oil
- 2 tablespoons honey
- juice of 1 lemon
- 2 tablespoons red wine vinegar
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh oregano, chopped
- 2 tablespoon fresh thyme, chopped
- 1 clove garlic, grated
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Instructions
- 1. Add the meat, shallot, oregano, paprika, chili flakes, and a pinch of salt, and pepper to a bowl. Mix until combined. Coat your hands with a bit of oil and roll the meat into rounded tablespoon-size balls (will make 16-18 meatballs). Set aside.
- 2. In a bowl, toss the zucchini and peppers with 1 tablespoon olive oil, salt, and pepper. Preheat the grill or grill pan to high.
- 3. Meanwhile, make the vinaigrette. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
- 5. Grill the peppers and zucchini until softened, 3-4 minutes per side. Remove from the grill to a serving plate and toss with half the vinaigrette.
- 6. Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Add the meatballs and sear until crisp and cooked through, about 8-10 minutes, turning them 2-3 times. Transfer to a plate.
- 7. Serve the meatballs warm, tossed with the vegetables. Add a large dollop of tzatziki to each plate, then crumble the feta over top. Enjoy with naan and/or french fries.
Source
Original recipe: View Original