1. These freeze extremely well, and when reheated they are still nice and bouncy i.e. juicy!
2. Standby meal / camping: Another serving suggestion is to make "burritos"! Ideal because the meatballs stay nice and juicy. I used large tortillas / flatbreads, and stuffed them with Lemon Rice Pilaf
, these Greek Meatballs, cheese and baby spinach. Rolled up tightly, wrapped in foil then frozen them. To serve, defrost then either bake or cook over low heat for 8 minutes, turning regularly, until crispy on the outside (do this in the foil). Then serve with tzatziki to dunk them in! I went camping this past weekend and this is what I took for one of the meals - fantastic because there's no washing up.
3. A wonderful authentic recipe from My Greek Dish
food blog. I only very slightly adapted it - e.g. used normal mint instead of spearmint, reduced oil in mixture to 1 tbsp and used panko instead of normal breadcrumbs because they make slightly softer meatballs.
4. See notes above the nutrition table for commentary on the nutrition and how to reduce the calories.
5. Tzatziki: 2 Lebanese cucumbers (grated with juice squeezed out), 1¼ cups / 300g plain Greek yoghurt, 2 tsp white wine vinegar (or red wine or apple cider vinegar), 1 tbsp lemon juice, ½ garlic clove, minced, 1 tbsp extra virgin olive oil, ½ tsp salt, Black pepper. Mix ingredients and set aside 30 min.
It's also terrific just served with plain yoghurt. You could doll up the yoghurt a bit with a squeeze of lemon + olive oil + salt & pepper + garlic. However, these meatballs are juicy enough to even eat plain, freshly cooked.
6. Greek Meatballs nutrition per serving, meatballs only. I took a conservative position on the amount of fat left in the skillet that is discarded so the actual calories are under 500 calories a serving. Also if you use lean beef and pork, that will reduce the calories further. You could also cut out the olive oil in the meatball mixture to reduce it even further.