Goat Meatballs with Tzatziki

Goat Meatballs with Tzatziki and Quinoa with Cherry Tomatoes and Green Peppers:


My Presentation:

Derek's Presentation:

Regardless of presentation, a really delicious and surprisingly each meal to prepare.


Meatball Ingredients:
Ground Goat
Mint
Cilantro
Allspice
Cumin
Cayenne
Salt
Pepper
Panko
Egg
Pomegranate Juice
Chicken Broth
EVOO

Combine all ingredients (use your judgement on the amounts based on other meatball recipes - I don't have the exact quantities!). Divide mixture into evenly sized balls (you choose how big or small). In a heated pan with some EVOO, add meatballs and brown on each side. You'll have to do this in batches, most likely. Once browned, put in the oven at 350 F until cooked through.


Tzatziki Sauce:

7 oz ounces plain Greek yogurt (Fage 2% is my favorite)
1/2 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
2 cloves garlic, finely minced
2 teaspoons olive oil
1 teaspoon red wine vinegar
3-4 mint leaves, finely minced

Directions

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator (though I only had about 30 minutes for this step).

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid.

In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.