A delicious all-purpose meat dish, everyone loves a meatball. This version is Greek-inspired with lemon, garlic, oregano and a cooling yogurt dip for dunking. I love these meatballs as part of a Mediterranean-style dinner: chopped salad, lemon vinaigrette, rice pilaf, hummus and olives are all delicious accompaniments for this meatball and tzatziki recipe. Alternatively, serve these as an appetizer at your next football-watching party!

Prep: 15 mins, Cook: 15 minutes, Yield: Serves 6-8

1) Preheat the oven to 425F and prepare a large baking sheet with parchment paper or cooking spray.

2) Combine all of the ingredients gently in a large mixing bowl. Using your hands or a small scoop, form the meat mixture into 24 meatballs.

3) Bake the meatballs for 15 minutes until golden and cooked through. Serve with tzatziki for dunking, or any way you enjoy meatballs.

1) Using a box grater, grate the cucumber and place in a small strainer or on paper towels. Sprinkle lightly with salt and let sit for about 15 minutes to drain, then proceed with the following steps.

2) Use a spoon to press excess water out of the grated cucumber. Mix the drained cucumber with the yogurt, garlic, salt, sugar, and mint.

3) Taste the tzatziki, and add more salt or sugar if you’d like. Serve with meatballs and pita bread for dipping.

If not using kosher salt, use 1½ tsps table salt for the meatballs.

1/3-cup regular breadcrumbs can be substituted for panko breadcrumbs.

Meatballs freeze very well: Bake for about 10 min. and let cool completely, then transfer to a freezer bag or dish. To reheat, warm the frozen meatballs in a 300F oven for about 20 minutes or until heated a through.