Steakhouse Meatballs with French Fries and Tzatziki Sauce

Recipe courtesy of Liz Burrell, Big Green Egg Culinary Center This recipe was inspired by the Big Green Egg Classic Steakhouse Seasoning.




  • 1 lb (0.5 kg) ground beef, 92% lean 8% fat 
  • 1 tablespoon (15 ml) Big Green Egg Steakhouse Seasoning 
  • 2 tablespoons (30 ml) fresh parsley, chopped 
  • 1/3 cups (80 ml) grated Parmesan cheese 
  •  Olive oil 

Tzatziki Sauce

  • 1 1/2 cups (360 ml) whole fat plain Greek yogurt 
  • 3/4 cups (180 ml) cucumber, grated 
  • 2 tablespoons (30 ml) fresh dill, chopped 
  • cloves garlic, finely minced 
  • 1 tablespoon (15 ml) lemon juice 
  • 1/2 teaspoons (2.5 ml) kosher salt 
  • 2 tablespoons (30 ml) olive oil 

Sweet and Smoky Baked Fries

  • russet potatoes, skin on, cut into lengthwise strips 
  • qt water 
  • 2 tablespoons (30 ml) Big Green Egg Sweet & Smoky Seasoning 
  •  Salt to taste 
  • 2 tablespoons (30 ml) olive oil 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Plancha Griddle - Half Moon

Great for sauting vegetables or even cooking breakfast! Use the flat side for pancakes and eggs, the...

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Rectangular Drip Pan

The Drip Pans feature an easy to clean, non-stick surface and have the Big Green Egg logo embossed i...

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Step 1

Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C. Place the half-moon cast iron griddle with the flat side up on top of the grid.

Step 2

For the meatballs, mix the ground beef, Steakhouse Seasoning, and Parmesan cheese until uniform. Roll into inch sized balls. Place meatballs on the plancha, and cook until the internal temperature is 140°F/60°C. Remove from the EGG and let rest.

Step 3

To plate, put a dollop of tzatziki sauce on the plate, top with meatballs, add fries to the side, and garnish with the parsley. Enjoy!

Tzatziki Sauce

Step 1

For the tzatziki sauce, mix all the ingredients together until uniform and refrigerate until needed.

Sweet and Smoky Baked Fries

Step 1

Soak potatoes in water for 30 minutes, and then pat to dry. Let them air dry for 5 to 10 minutes. Coat them in olive oil, a pinch or two of salt and the Sweet & Smoky Seasoning. Place them into the roasting pan, making sure the potatoes are all flat on the pan. Bake for 30 minutes or until the potatoes are golden brown.

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