Carrot tzatziki with meatballs and toasted pita
Worthy of a waiata, our carrot tzatziki with meatballs and toasted pita is a feast you won’t forget. As a delicious spin on standard tzatziki, it’s easy to make and worth the wait. Enjoy this restaurant-style meal at home for lunch or dinner.
Ingredients
Method
Ingredients
- 450g Greek yoghurt
- 2 carrots
- 1 clove of garlic, minced
- 1 tsp honey
- ¼ tsp paprika
- Zest and juice of 1 lemon + lemon wedges to serve
- 400g of your favourite meatballs
- 4 garlic pita bread, toasted
Method
- Line a colander or sieve with a clean cloth or cheesecloth and set over a large bowl. Add the yoghurt into the centre of the cloth, cover with the remaining cloth, secure if needed and place in the fridge to strain for 24 hours. Discard the excess liquid in the bowl.
- Peel and grate the carrot, place in a medium bowl and season generously with salt. Stir and set aside for 15 minutes. Place the carrot in a clean cloth, then wrap and squeeze to remove any excess liquid.
- In a large bowl combine the carrot with the strained yoghurt, garlic, honey, paprika and lemon zest. Season to taste with lemon juice, salt and pepper and set aside.
- Heat a drizzle of olive oil in a large frypan over medium-high heat. Cook the meatballs until browned and cooked through.
- Serve the carrot tzatziki alongside the meatballs and toasted pita. Drizzle olive oil over the tzatziki and enjoy immediately.
Chef's tip
Pack in extra veggies by serving this delicious meal with chopped lettuce or kale leaves.