Meatballs Gyro Style with Tzatziki

Meatballs Gyro Style with Tzatziki

Main course

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Cook Time

1 h 10 min

Servings

4

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Meatballs Gyro Style with Tzatziki is ready in 1 h 10 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This recipe for gyro-style meatballs with tzatziki is a hearty main course that takes about 70 minutes to prepare. The meatballs are cooked in the Varoma and served with a refreshing tzatziki. Ideal for a summer lunch or dinner. The recipe is designed for 4 servings and can be supplemented with a mixed salad.

Ingredients (20 ingredients)

  • 200 g Cucumber, peeled
  • 2 piece Garlic cloves, peeled
  • 1 tsp Salt
  • 150 g Greek yogurt
  • 150 g Curd, low-fat or 20% fat
  • 1 Prisen Pepper
  • 1 tbsp Lemon juice
  • 1 tsp Dill, chopped (optional)
  • 1 piece Stale bread roll
  • 100 g Onions, peeled, quartered
  • 2 piece Garlic cloves, peeled
  • 10 g Olive oil
  • 600 g Pork mince
  • 1 tbsp Gyro spice
  • 1 tsp Paprika powder
  • 1 tbsp Fresh parsley, chopped
  • 1 tsp Salt
  • 2 Prisen Pepper
  • 1 piece Egg, size M
  • 600 g Water

Preparation (9 steps)

1

Chop cucumber

Thermomix® Setting
6 sec/Speed 7

Halve the piece of cucumber, scrape out the seeds, then cut the cucumber into pieces. Place the cucumber pieces and 2-3 cloves of garlic in the mixing bowl and chop for 6 sec./level 7 with the measuring cup.

6 sec
2

Let the cucumbers steep

Sprinkle in 1 teaspoon of salt and let the mixture stand for a few minutes. Then pour off most of the liquid that has formed.

3

Prepare tzatziki

Thermomix® Setting
30 sec/Speed 3

Add 150 g Greek yogurt, 150g curd, 1-2 pinches of pepper, 1 tbsp lemon juice and 1 tsp dill and mix for 30 sec./level 3 without the measuring cup. Season with salt and pepper, transfer to a bowl and refrigerate. Rinse the mixing bowl and dry thoroughly.

30 sec
4

Chop bread rolls

Thermomix® Setting
15 sec/Speed 7

Cut 1 stale bread roll into pieces, place in the mixing bowl and chop for 15 sec./level 7 with the measuring cup and transfer to a bowl.

15 sec
5

Chop onions and garlic

Thermomix® Setting
4 sec/Speed 6

Place 100 g onions, peeled, quartered and 2 garlic cloves, peeled in the mixing bowl and chop for 4 sec./level 6 with the measuring cup. Push down with the spatula.

4 sec
6

Sauté onions and garlic

Thermomix® Setting
2 min/212°F/Speed 1 212°F

Add 10g olive oil and sauté everything for 2 min./100°C/level 1 without the measuring cup, then let cool for 10 min. without the lid.

2 min
7

Prepare meat dough

Thermomix® Setting
2 min/Teigstufe

Add 600 g pork mince, 1 tbsp gyro spice, 1 tsp paprika powder, 1 tbsp fresh parsley, 1 tsp salt, 2 pinches pepper, 1 egg and the chopped bread roll pieces and knead for 2 min./dough level with the measuring cup. Add 2 tbsp water if necessary.

2 min
8

Shape and cook balls

Thermomix® Setting
30 min/Varoma/Speed 2 Varoma

Shape the meat dough into 12 balls and spread them in the greased Varoma insert. Weigh 600 g water into the mixing bowl, place the Varoma with the insert on top and cook everything for 30 min./Varoma/level 2.

30 min
9

Serve

Serve the meatballs hot or cold with the tzatziki and, if necessary, a mixed salad.

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About this recipe

Meatballs gyro style with tzatziki – a combination that evokes memories of sunny holidays in Greece. I still remember my first gyro plate in a small tavern on Crete. The scent of herbs, the juicy meat and the refreshing tzatziki – simply unforgettable. This recipe is my tribute to these flavors, adapted for easy preparation with the Thermomix®. The ingredients play a crucial role here. The pork mince forms the basis for the meatballs and provides a hearty base. The gyro spice is of course the be-all and end-all, it gives the meatballs the typical, spicy taste. Paprika powder contributes a light sweetness and color, while parsley provides freshness. The stale bread roll, processed into fine breadcrumbs in the Thermomix®, serves as a binder and makes the meatballs nice and juicy. For the tzatziki, the cucumber is of central importance. It should definitely be peeled and cored to avoid bitter substances. The Greek yogurt ensures the creamy consistency, while the curd balances the acidity. Garlic, dill and lemon juice round off the taste and give the tzatziki its refreshing note. When preparing in the Thermomix®, it is important to follow the order of the steps. Shredding the cucumber and then letting it steep with salt is crucial to remove excess water and prevent the tzatziki from becoming watery. Make sure to thoroughly clean the mixing bowl after preparing the tzatziki before starting to prepare the meat dough. When shaping the meatballs, it is recommended to moisten your hands slightly so that the dough does not stick. The cooking time in the Varoma may vary depending on the size of the meatballs. After 30 minutes, check whether the meatballs are cooked through. For a vegetarian version, you can replace the pork mince with a mixture of soy granules and finely chopped vegetables such as zucchini, carrots and peppers. Instead of the gyro spice, use a mixture of oregano, thyme, rosemary and marjoram. For a vegan version, replace the yogurt and curd in the tzatziki with a plant-based alternative based on soy or cashew. Serve the gyro-style meatballs with the homemade tzatziki and a fresh mixed salad. French fries, rice or pita bread also go well with this. A dollop of tsatsiki extra on the plate makes the dish perfect. The meatballs can be stored in the refrigerator and warmed up the next day. The tzatziki also keeps well in the refrigerator for a few days. You can also prepare the meatballs and freeze them raw. If necessary, simply thaw and cook in the Varoma. This way you always have a quick and tasty meal at hand.

Created by

Nicole Urban

Nicole Urban

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Tags

#Meat #Mediterranean #Hearty #Wundermix WunderSlicer V2

Allergens

  • Eggs
  • Milk
  • Lactose
  • Wheat

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