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1
To make the meatballs: Take one large potato and wash it.
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2
Do not yet peel it.
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3
Put the potato into a saucepan of water, bring to a boil, reduce heat and simmer 20 minutes.
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4
Remove the potato from the hot water and let cool.
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5
In a large mixing bowl put the meat.
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6
Add the onion, salt, garlic, oregano, mint, black pepper and cinnamon.
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7
Next, peel the potato and grate it.
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8
Add the grated potato to the meat and spices and mix everything together.
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9
Chill in the fridge for about one hour until the meat has gotten cold.
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10
Make small meatballs and fry in a nonstick frying pan, on medium heat, in a little olive oil, until well browned.
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11
Cook in batches, remove the meatballs and drain on paper towels. Note: I have also used frozen (and thawed) shredded hash browns in here rather than cooking a whole potato. This will speed up the recipe a little bit.
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12
Greek Yogurt Salad: Mix together the yogurt and water and stir until blended.
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13
If you want the yogurt thick, add less water, if you want it more thin, add more water. I often like to add several Tablespoons of olive oil here, but that is optional.
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14
Add the remaining ingredients and mix well.
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15
Chill in the fridge until serving time.
