Category
Entree
Servings
8
Prep Time
10 minutes
Cook Time
40 minutes
Calories
163
Garlicky Greek meatballs gently smoked with a side of creamy and tangy tzatziki sauce and rosemary potatoes!
Pit Barrel Cooker Co.
Ingredients
1 red onion, finely chopped or grated
1 lb minced lean beef (or lamb)
3 cloves garlic, minced
1 egg
1.5 cup Ritz cracker or breadcrumbs, crumbled
2 tbsp dried parsley
1 tbsp Italian herbs
3/4 cup feta, crumbled
Salt and pepper to taste
1 ½ cup Greek yogurt
1 cucumber, shredded
1 clove garlic, minced
Salt and pepper to taste
Splash of lemon juice and fresh dill (can be omitted)
3 Russet potatoes
3 tbsp of olive oil
3 tbsp dried rosemary
1 tbsp garlic powder
Salt and pepper to taste
Meatballs
Tzatziki Dip
Rosemary Potatoes
Directions
Add all ingredients for meatballs in a large bowl. Make sure the onions are finely chopped or grate to ensure the correct texture. Use your hands to mix well for a few minutes until the mixture is smooth and well-combined.
Refrigerate for at least an hour.
In the meantime, make the tzatziki dip. Shred cucumber and drain liquid. Place it in a fine strainer and press firmly to strain any water. Add 2 tablespoons of salt and let stand for 30 min. Afterwards, pat try with towel or press firmly once again.
Mix all ingredient for tzatziki and let finished dip stand in fridge until meatballs are ready.
Light Pit Barrel® according to instructions.
Scrub potatoes and slice lengthwise into wedges. *To speed up cook time, place wedges in microwave safe bowl and microwave high for 3 min. Alternately, bring a large pot of water boil and cook the potatoes for 3-4 min or until slightly softened and no longer opaque, and drain.
Toss the drained potatoes with remaining ingredients. Place in All-Purpose Hanger Basket and hang in the Pit Barrel®. Remove after 20-30 min or when potatoes are golden brown.
Take meatball mix out of the fridge and start to form and shape into balls.
Place meatballs on 10”or 15” Skewer or Hinged Grill Grate and cook for 30 min or until internal temperature reaches 160º.
Serve with tzatziki and potatoes.
Recipe Note
Desired Temp: 160°