Western's Greek Meatballs with Excalibur Seasoning
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Western’s Greek Meatballs
3 lb. Western’s Ground Beef
1 lb. Western’s Ground Lamb
1/2 - 12 oz. Can Evaporated Milk
1/2 Seedless Cucumber
2 tsp. Kosher Salt
2 Eggs
1/2 Cup Chopped Onion
2 Cup Cracker Crumbs
1/2 tsp. Garlic
1/2 tsp. Ground Pepper
1 tsp. Oregano
1/4 cup Fresh Dill
1 1/2 Cup Greek Yogurt
1/2 Cup Lemon JuiceDirections: To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut-size balls. Place meatballs in 13" x 9" x 2" baking pan. Bake at 350 degrees for 1 hour. Grate the cucumbers and combine with yogurt, dill, garlic, and lemon juice in bowl. Mix well and serve with meatballs. Yields 50 meatballs.
-
Western’s Greek Meatballs
3 lb. Western’s Ground Beef
1 lb. Western’s Ground Lamb
1/2 - 12 oz. Can Evaporated Milk
1/2 Seedless Cucumber
2 tsp. Kosher Salt
2 Eggs
1/2 Cup Chopped Onion
2 Cup Cracker Crumbs
1/2 tsp. Garlic
1/2 tsp. Ground Pepper
1 tsp. Oregano
1/4 cup Fresh Dill
1 1/2 Cup Greek Yogurt
1/2 Cup Lemon JuiceDirections: To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut-size balls. Place meatballs in 13" x 9" x 2" baking pan. Bake at 350 degrees for 1 hour. Grate the cucumbers and combine with yogurt, dill, garlic, and lemon juice in bowl. Mix well and serve with meatballs. Yields 50 meatballs.
@western_smoke Thanks for sharing the recipe, sounds awesome! The yogurt sauce sounds really good and I’m going to have to try that!
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