Greek Meatballs with Tzatziki

Nutritional Highlights

Bison contains both less fat and cholesterol than beef, making it an ideal substitute without compromising on flavor.

Servings: 4-6

Preheat oven to 350 F and line a large baking sheet with lightly greased parchment paper.
Combine all meatball ingredients in large mixing bowl and, using hands, mix until completely combined. Form mixture into 2-inch balls and place on prepared baking sheet.
Bake meatballs until interiors register 165 F on a food thermometer, 10-12 minutes. Remove from oven and allow to cool slightly before serving.
To make the Tzatziki, combine all ingredients in a medium mixing bowl, adding more milk if needed to achieve desired consistency. Season to taste with salt and pepper.
Note: If a darker color is desired for the meatballs, reduce baking time to 8 minutes and broil for the remaining 2-4 minutes.

For the Meatballs

1 pound ground bison*

1 large egg

1/4 cup whole wheat bread crumbs

1 teaspoon dried oregano

1/4 cup fresh mint, finely chopped

1 clove garlic, minced

1 small shallot, minced

1/2 teaspoon kosher salt

*can substitute ground turkey, chicken, or beef

For the Tzatziki

1 cup plain Greek yogurt

1/4 cup milk, plus more as needed

2 tablespoons olive oil

2 teaspoons fresh lemon juice

3/4 cup cucumber, grated

2 tablespoons fresh dill, finely chopped

1 tablespoon fresh mint, finely chopped

1 clove garlic, minced

Salt and pepper, to taste