Greek Meatballs with Tzatziki Sauce

Add 1 tbsp olive oil to a large skillet on the stove over medium high heat.

Add the onion, saute 4-5 minutes.

Add the garlic, saute for an additional minute, then remove from the heat.

In a large bowl, combine the ground beef, ground pork, diced tomato, cinnamon, allspice, cayenne pepper and ground cloves.

Add the parmesan cheese, feta cheese, breadcrumbs, egg and cooked onions and garlic.

Use your hands to mix all of the ingredients together until well combined.

Form the mixture into approximately 28 golf ball sized meatballs.

In the same skillet you cooked the onions and garlic, add the additional 1 tbsp olive oil and place on the stove over medium high heat.

Add the meatballs to the skillet and sear on all sides for 3-4 minutes.

Cover the skillet, reduce the heat to medium-low and continue cooking for an additional 20 minutes. (You can also bake the meatballs in the oven or grill them, see notes below for further instructions.)

Peel and grate the cucumber, then place the grated cucumber in the middle of a thick, or doubled-up, paper towel. Wring the cucumber dry in the paper towel over the sink.

Measure out ¾ cup of the grated cucumber and add it to a bowl with the Greek yogurt, olive oil, white vinegar and Greek seasoning.

Stir until fully combined, then place it in the refrigerator for at least 30 minutes before serving.