MOROCCAN MEATBALLS WITH HALLOUMI & MINT TZATZIKI

All of the major components can be eaten on their own and are still good (or even better) the next day, which makes this a favorite because I'm a big Leftovers Snacker.

Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.

Source recipes: Recipe Tin Eats

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INGREDIENTS:

Mint Tzatziki:

26 ounces Greek Yogurt

2 Cucumbers, grated and juiced

1 1/2 bunches Mint, finely chopped and divided

Salt and Pepper to taste

1 Lemon

Meatballs:

1 pound Ground Turkey

1 small Onion, grated using box grater (~1/2 cup, including juices)

1/2 cup Panko Breadcrumbs

1 Egg

2 cloves Garlic, crushed

1/4 cup Cilantro leaves, finely chopped

1 1/2 teaspoons Cumin

1 1/2 teaspoons Coriander

1 1/2 teaspoons Paprika

1/2 teaspoons Cinnamon

1/2 teaspoons Cayenne

1 teaspoon cooking/kosher Salt

1/4 teaspoon Black Pepper

2 Tablespoons Olive Oil, plus more to drizzle

Gyro:

12 ounces Halloumi, sliced

6 Flatbreads (Naan)

2 Tomatoes, sliced

1/2 Red Onion, sliced

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TOOLS:

Box grater

Baking Sheet

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DIRECTIONS:

To make the Tzatziki:

Pour 26oz Greek Yogurt into a bowl. Grate 2 Cucumbers. Squeeze the liquid out of the gratings with your hands before adding to Yogurt.

Finely chop 1 1/2 bunches of Mint and add a handful into the bowl, saving a handful for later.

Season with Salt and Pepper and squeeze 1 Lemon over everything. Mix together and set aside.

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To make the Meatballs:

To a large mixing bowl add 1 pound Ground Turkey, 1 small grated Onion (including juices),1/2 cup Panko Breadcrumbs, 1 Egg, 2 cloves Garlic, crushed,1/4 cup finely chopped Cilantro leaves. 1 1/2 tsp EACH Cumin, Coriander and Paprika. 1/2 tsp EACH Cinnamon and Cayenne. 1 tsp cooking/kosher Salt. 1/4 tsp Black Pepper.

Mix well with your hands. Measure out 1 heaped Tablespoon, then roll into balls. Repeat with remaining mixture – should make 20 – 24 meatballs.

Heat 2 Tbsp Olive Oil in a large non stick pan over medium heat. In batches cook Meatballs, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate.

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To make the Gyro:

Preheat oven to 350 degrees.

Add a splash of Oil to the empty Meatball pan and return heat to medium. Slice 12oz of Halloumi into 8 pieces and sprinkle with Salt and Pepper. Cook for 2 minutes on each side or until golden brown.

Add 6 Flatbreads to large baking tray. Splash a few drops of water over them and lightly drizzle with Olive Oil. Place in the oven for 3 minutes or until warm and toasted.

Serve warm Flatbreads layered with Halloumi, Tzatziki and Turkey Meatballs. Add sliced Tomatoes and sliced Red Onion if desired. Add a scattering of chopped Mint and drizzle with Olive Oil to finish.