Greek Inspired Meatball Flatbreads with Cucumber Yogurt Sauce and Goat Cheese

Greek Inspired Meatball Flatbreads with Cucumber Yogurt Sauce and Goat Cheese

• 1 lb ground beef

• 1 egg

• 1/2 cup breadcrumbs

• 1 tsp. ground cumin

• 1 tsp. dried oregano

• Salt and pepper

• 1/2 red onion grated

• 1/2 cup Greek yogurt

• 2 Tbs. grated cucumber, excess water squeezed out

• 1/2 tsp. lemon zest plus more for garnish

• 4 slices of flatbread, such as naan

• 1/4 cup crumbled goat cheese

• Garnished with picked red onions (optional) and fresh mint.

Preheat oven to 450F°. Place a cast iron roasting pan in the oven (if using) and let it heat up while the oven preheats.

In a medium bowl combine the beef, egg, breadcrumbs, cumin, oregano, grated onion, and 1 1/2 tsp. salt and large pinch of pepper. Stir well then form into balls about 2” in diameter.

Lightly brush the meatballs with olive oil. Carefully place them in the preheated cast iron roaster and roast t10 to 15 minutes or until a meat thermometer reaches 165°F. Let meatballs rest for 5 minutes before serving.

While the meatballs roast combine the yogurt, cucumber, and a pinch of salt and pepper. Mix well and set aside.

Place the naan in the oven to toast.

Serve warm naan topped with a dollop of the yogurt sauce as well as a couple meatballs topped with goat cheese and pickled red onions.

Makes 4 flatbreads.