The recipe reviewed below appears on Page 10 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.
Preparation: 25 minutes
What we thought: To say I love tzatziki sauce would be an understatement. I always order extra of the cucumber-yogurt sauce when I go to a Greek diner and use it liberally as a dip. Unfortunately, I have yet to re-create one at home that is restaurant quality, and that includes the dip for these Greek meatballs. It was good but not close to what you get when out.
The meatballs received the same lukewarm reception from me. My husband thought they were interesting – in a good way, he assured me – but I thought the mint was a bit overwhelming. If I were to make it again, I would use 1 1/2 teaspoons rather than the 1 tablespoon the recipe calls for.
Serve with: My husband and I ate the meatballs for dinner with couscous, creamed spinach and charbroiled (aka burnt) pita. (If you were wondering whether you could put pita on the element of an electric stove to grill it, the answer is no.) It would be fun to throw a Have a ball party and make a variety of meatballs, including these, for your guests.
To read more about the dish and to get more Dash food ideas and recipes, go to www.journalgazette.net/dash.