From 4e8511a26379de4e7b7cd7604269d30d7834071f Mon Sep 17 00:00:00 2001 From: James Addison Date: Mon, 26 Aug 2024 16:04:30 +0100 Subject: [PATCH] Reapply "Adds ingredient_group support to whatsgabycooking (#1210)" This reverts commit 722f58a3648449944262b06f08d0e531f48009ab. --- recipe_scrapers/whatsgabycooking.py | 9 + .../whatsgabycooking.json | 62 - .../whatsgabycooking.testhtml | 1415 --------------- .../whatsgabycooking_1.json | 52 + .../whatsgabycooking_1.testhtml | 1529 ++++++++++++++++ .../whatsgabycooking_2.json | 91 + .../whatsgabycooking_2.testhtml | 1575 +++++++++++++++++ 7 files changed, 3256 insertions(+), 1477 deletions(-) delete mode 100644 tests/test_data/whatsgabycooking.com/whatsgabycooking.json delete mode 100644 tests/test_data/whatsgabycooking.com/whatsgabycooking.testhtml create mode 100644 tests/test_data/whatsgabycooking.com/whatsgabycooking_1.json create mode 100644 tests/test_data/whatsgabycooking.com/whatsgabycooking_1.testhtml create mode 100644 tests/test_data/whatsgabycooking.com/whatsgabycooking_2.json create mode 100644 tests/test_data/whatsgabycooking.com/whatsgabycooking_2.testhtml diff --git a/recipe_scrapers/whatsgabycooking.py b/recipe_scrapers/whatsgabycooking.py index bba9aa7e9..229d7d73d 100644 --- a/recipe_scrapers/whatsgabycooking.py +++ b/recipe_scrapers/whatsgabycooking.py @@ -1,7 +1,16 @@ from ._abstract import AbstractScraper +from ._grouping_utils import group_ingredients class WhatsGabyCooking(AbstractScraper): @classmethod def host(cls): return "whatsgabycooking.com" + + def ingredient_groups(self): + return group_ingredients( + self.ingredients(), + self.soup, + ".wprm-recipe-ingredient-group h4", + ".wprm-recipe-ingredient", + ) diff --git a/tests/test_data/whatsgabycooking.com/whatsgabycooking.json b/tests/test_data/whatsgabycooking.com/whatsgabycooking.json deleted file mode 100644 index ce440a8ca..000000000 --- a/tests/test_data/whatsgabycooking.com/whatsgabycooking.json +++ /dev/null @@ -1,62 +0,0 @@ -{ - "author": "Gaby Dalkin", - "canonical_url": "https://whatsgabycooking.com/chicken-fajita-bowls/", - "site_name": "What's Gaby Cooking", - "host": "whatsgabycooking.com", - "language": "en-US", - "title": "Easy Chicken Fajitas Bowl", - "ingredients": [ - "1 ½ pounds Chicken Breasts", - "2 tablespoons lime juice", - "3 tablespoons olive oil", - "3 cloves garlic, (minced)", - "½ teaspoon salt", - "½ teaspoon Ground Cumin", - "½ teaspoon Chili Powder", - "½ teaspoon Red Pepper Flakes", - "1 poblano pepper (thinly sliced)", - "1 red bell pepper (thinly sliced)", - "1 yellow pepper (thinly sliced)", - "½ yellow onion (thinly sliced)", - "½ red onion (thinly sliced)", - "3 cups steamed white rice", - "1 cup black beans, rinsed and drained", - "1 cup Charred Corn", - "1 cup Chopped Tomatoes", - "1 recipe Guacamole", - "Limes", - "Fresh Cilantro" - ], - "instructions": "Slice the chicken breasts into thin strips, about the size of your finger. Combine the lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Add the chicken and marinate for 1 hour.\nHeat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the vegetables. Sauté until tender and charred. Add the chicken back into the cast iron skillet and toss to combine.\nServe in a bowl with rice, black beans, charred corn, chopped tomatoes, a big spoonful of guacamole and a wedge of lime.", - "instructions_list": [ - "Slice the chicken breasts into thin strips, about the size of your finger. Combine the lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Add the chicken and marinate for 1 hour.", - "Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the vegetables. Sauté until tender and charred. Add the chicken back into the cast iron skillet and toss to combine.", - "Serve in a bowl with rice, black beans, charred corn, chopped tomatoes, a big spoonful of guacamole and a wedge of lime." - ], - "yields": "6 servings", - "total_time": 80, - "cook_time": 15, - "prep_time": 65, - "cuisine": "Mexican", - "ratings": 4.91, - "ratings_count": 22, - "nutrients": { - "calories": "421 kcal", - "carbohydrateContent": "40 g", - "proteinContent": "29 g", - "fatContent": "17 g", - "saturatedFatContent": "3 g", - "unsaturatedFatContent": "12 g", - "transFatContent": "0.01 g", - "sodiumContent": "396 mg", - "fiberContent": "6 g", - "sugarContent": "3 g", - "cholesterolContent": "73 mg", - "servingSize": "1 serving" - }, - "image": "https://whatsgabycooking.com/wp-content/uploads/2019/01/Albertsons-Chicken-Fajita-Bowls-Prep-Shot-2-copy-2.jpg", - "keywords": [ - "fajita bowls", - "chicken fajita bowls" - ] -} diff --git a/tests/test_data/whatsgabycooking.com/whatsgabycooking.testhtml b/tests/test_data/whatsgabycooking.com/whatsgabycooking.testhtml deleted file mode 100644 index 08988912e..000000000 --- a/tests/test_data/whatsgabycooking.com/whatsgabycooking.testhtml +++ /dev/null @@ -1,1415 +0,0 @@ - - - - - - - - - - - - -Easy Chicken Fajitas Bowls - What's Gaby Cooking - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
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Easy Chicken Fajitas Bowls

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I’ll eat fajitas every which way whether it’s chicken fajitas, steak fajitas, shrimp fajitas, fajita quesadillas… you name it. I will also eat bowls for lunch everyday of the week. Case in point this make at home Chipotle Burrito Bowl that is on repeat week after week.

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Chicken Fajitas Bowls from www.whatsgabycooking.com (@whatsgabycookin)


 
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Today it’s all about Chicken Fajitas Bowls with steamed white rice, black beans, charred corn, pico, guacamole and more! It’s perfect. Everything you’ve ever wanted. The poblano peppers in there will 100% seal the deal. And best part about it… you serve it in a bowl. Which if you’re new here, is my all time favorite way to eat anything. Bowls all day, every day.

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Chicken Fajitas Bowl Ingredients

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  • Chicken Breasts - sliced into thin strips and then marinated for an hour
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  • Marinade - lime juice, olive oil, minced garlic, salt, ground cumin, chili powder, and red pepper flakes 
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  • Peppers - a mix of poblano peppers and bell peppers
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  • Onions - we're using red and yellow here
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  • Rice - for the base of the bowl
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  • Toppings - black beans, charred corn, tomatoes, guacamole, lime, and cilantro
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Step by Step

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  • In the bottom of a zip top bag or bowl combine the marinade ingredients, lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes and whisk to combine. Next thinly slice the chicken breasts into strips, about the size of your finger. Add the chicken in, mix until it's evenly coated in the marinade, pop it in the fridge and let marinate for 1 hour.
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  • When you're ready to cook the Chicken Fajitas heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the vegetables. Sauté until tender and charred. Add the chicken back into the cast iron skillet and toss to combine.
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  • Serve the Chicken Fajitas in a bowl with rice, black beans, charred corn, chopped tomatoes, a big spoonful of guacamole, cilantro, and a wedge of lime.
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Variations and Substitutions

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  • Chicken Breasts - feel free to use chicken thighs if you prefer both work great in this recipe
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  • Poblano Peppers - if you're serving Chicken Fajitas for kids feel free to use more bell peppers instead
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  • Rice - white rice, brown rice, or cauliflower rice will work
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  • Black Beans - feel free to substitute for pinto beans if that's what you prefer or all you have on hand
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  • Charred Corn - I buy my charred corn frozen from Trader Joes but you could also char a cob of corn yourself
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  • Toppings - use your favorites here. Shredded cheese, sour cream, and salsa would also be delicious additions.
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Tips and Tricks

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  • This Chicken Fajitas recipe calls for the chicken to be marinated for an hour but you could also totally let it marinade for up to 24 hours if you want to make make it in the morning, pop it in the fridge to marinate while you're at work, and come home to dinner being halfway done.
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FAQ's

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What is chicken fajita made of?

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Chicken fajitas only require a handful of ingredients, chicken, bell peppers, onion, spices, lime juice, and your favorite toppings.

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What toppings do you put on a fajita?

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You can put beans, charred corn, pico, guacamole, cheese, sour cream, salsa, and/or cilantro on a fajita.

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What to eat with chicken fajitas?

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I would do a Southwestern or Mexican chopped salad and call it a day!

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Similar Recipes

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If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

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Easy Chicken Fajitas Bowl

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Author: Gaby Dalkin
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4.9 from 22 votes
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These Chicken Fajitas Bowls are perfection. Truly everything you’ve ever wanted, steamed white rice, black beans, charred corn, pico, guacamole and more! And best part about it… you serve it in a bowl. Which if you’re new here, is my all time favorite way to eat anything. Bowls all day, every day.
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Prep Time 1 hour 5 minutes
Cook Time 15 minutes
Total Time 1 hour 20 minutes
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Course Dinner, Lunch
Cuisine Mexican
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Servings 6 people
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Ingredients
  

For the Chicken

  • 1 ½ pounds Chicken Breasts
  • 2 tablespoons lime juice
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon Ground Cumin
  • ½ teaspoon Chili Powder
  • ½ teaspoon Red Pepper Flakes

For the veggies

  • 1 poblano pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • ½ yellow onion thinly sliced
  • ½ red onion thinly sliced

For the Bowls

  • 3 cups steamed white rice
  • 1 cup black beans, rinsed and drained
  • 1 cup Charred Corn
  • 1 cup Chopped Tomatoes
  • 1 recipe Guacamole
  • Limes
  • Fresh Cilantro
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Instructions
 

  • Slice the chicken breasts into thin strips, about the size of your finger. Combine the lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Add the chicken and marinate for 1 hour.
  • Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the vegetables. Sauté until tender and charred. Add the chicken back into the cast iron skillet and toss to combine.
  • Serve in a bowl with rice, black beans, charred corn, chopped tomatoes, a big spoonful of guacamole and a wedge of lime.
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Notes

I love white rice with black beans but you can swap things out with pinto beans, brown rice, or cauliflower rice.
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Nutrition Information

Calories: 421kcal | Carbohydrates: 40g | Protein: 29g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 396mg | Potassium: 972mg | Fiber: 6g | Sugar: 3g | Vitamin A: 981IU | Vitamin C: 92mg | Calcium: 48mg | Iron: 2mg
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Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!
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    5 stars
    -This was a big hit with the family. Flavor was great and heats up wonderfully the next day for lunch.

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- 4.91 from 22 votes (8 ratings without comment) -
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- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - \ No newline at end of file diff --git a/tests/test_data/whatsgabycooking.com/whatsgabycooking_1.json b/tests/test_data/whatsgabycooking.com/whatsgabycooking_1.json new file mode 100644 index 000000000..f0b3ffa69 --- /dev/null +++ b/tests/test_data/whatsgabycooking.com/whatsgabycooking_1.json @@ -0,0 +1,52 @@ +{ + "author": "Gaby Dalkin", + "canonical_url": "https://whatsgabycooking.com/roasted-broccoli/", + "site_name": "What's Gaby Cooking", + "host": "whatsgabycooking.com", + "language": "en-US", + "title": "Caesar Parm Roasted Broccoli", + "ingredients": [ + "3-4 heads broccoli (split into florets)", + "2 tablespoons olive oil", + "Kosher salt and freshly cracked black pepper (to taste)", + "1/2 teaspoon red pepper flakes", + "2/3 cup freshly grated Parmesan cheese", + "2/3 cup panko bread crumbs, sautéed in olive oil", + "1 lemon (juiced and zested)", + "1/2 cup Tahini Sauce, plus more as needed" + ], + "instructions": "Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Spread the broccoli evenly on the baking sheet and drizzle with 2 tablespoons of olive oil. Using tongs, gently toss the florets in the oil to combine and season with 4 tablespoons of the tahini sauce, salt and pepper and red pepper flakes. Toss to combine.\nTransfer the baking sheet into the oven and roast for 15-20 minutes until the broccoli is just golden and slightly crispy.\nRemove the baking sheet from the oven and drizzle more 2-3 tablespoons more of the tahini sauce on top. Toss with the toasted buttered breadcrumbs, tons of freshly grated parmesan cheese, lemon juice and zest and serve as needed.", + "instructions_list": [ + "Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Spread the broccoli evenly on the baking sheet and drizzle with 2 tablespoons of olive oil. Using tongs, gently toss the florets in the oil to combine and season with 4 tablespoons of the tahini sauce, salt and pepper and red pepper flakes. Toss to combine.", + "Transfer the baking sheet into the oven and roast for 15-20 minutes until the broccoli is just golden and slightly crispy.", + "Remove the baking sheet from the oven and drizzle more 2-3 tablespoons more of the tahini sauce on top. Toss with the toasted buttered breadcrumbs, tons of freshly grated parmesan cheese, lemon juice and zest and serve as needed." + ], + "category": "Side Dish,Dinner", + "yields": "6 servings", + "description": "This Caesar Roasted Broccoli is perhaps the most perfect roasted broccoli recipe to ever grace the pages of What's Gaby Cooking! Adults and kids will both be obsessed", + "total_time": 30, + "cook_time": 20, + "prep_time": 10, + "cuisine": "American", + "ratings": 4.89, + "ratings_count": 18, + "nutrients": { + "calories": "342 kcal", + "carbohydrateContent": "32 g", + "proteinContent": "16 g", + "fatContent": "20 g", + "saturatedFatContent": "4 g", + "cholesterolContent": "10 mg", + "sodiumContent": "354 mg", + "fiberContent": "10 g", + "sugarContent": "6 g", + "unsaturatedFatContent": "14 g", + "servingSize": "1 serving" + }, + "image": "https://whatsgabycooking.com/wp-content/uploads/2023/01/WGC-__-Caesar-Parm-Roasted-Broccoli-1-870x580-1.jpg", + "keywords": [ + "roasted broccoli", + "caesar broccoli", + "how to roast broccoli" + ] +} diff --git a/tests/test_data/whatsgabycooking.com/whatsgabycooking_1.testhtml b/tests/test_data/whatsgabycooking.com/whatsgabycooking_1.testhtml new file mode 100644 index 000000000..bb0e1554f --- /dev/null +++ b/tests/test_data/whatsgabycooking.com/whatsgabycooking_1.testhtml @@ -0,0 +1,1529 @@ + + + + + + + + + + + + + +Caesar Roasted Broccoli - What's Gaby Cooking + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
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Caesar Roasted Broccoli

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+ + ByGaby Dalkin +
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I've decided to dub myself a Broccoli influencer. I love a Caesar salad, and have turned it into many versions, think Avocado Kale Caesar Salad and Chicken Caesar Salad Pizza. It's one of my favorite vegetables and this Caesar inspired Roasted Broccoli is perhaps one of the greatest things I've ever made (next to Broccoli Candy obviously.)

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A tight overhead shot of Caesar Roasted Broccoli with a garnish of panko, freshly grated parmesan, and a small bowl of tahini in the top left corner


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Why I Love This Recipe

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Here's the deal, when done right, Broccoli can be incredible. When done improperly... it's sad. So let's make a pact right now to never had boring Broccoli ever again! Below you'll find one of my all time favorite ways to prep Broccoli and I can guarantee anyone ages 1+ would gobble this up.

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This Caesar Roasted Broccoli has all those crispy bits plus the addition of a vegan Caesar dressing that is add both before roasting and after, some crispy panko breadcrumbs and some parmesan cheese. The result is the most perfect Roasted Broccoli you will even encounter and you should make it immediately!

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Ingredients & Substitutions

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Mise-en-place of all the ingredients to make roasted broccoli.
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  • Broccoli - I know it’s tempting to grab a bag of the pre-cut florets, but go for the full head of broccoli and cut them into florets yourself. The broccoli is more fresh, won’t smell funny when roasted and will just be better!
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  • Olive Oil
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  • Salt & Pepper
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  • Red Pepper Flakes
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  • Parmesan Cheese
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  • Panko Bread Crumbs
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  • Lemon
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  • Tahini Sauce
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*For a full list of ingredients and instructions please see recipe card below.

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How to Make Caesar Roasted Broccoli

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A parchment-lined baking sheet with broccoli florets spread out evenly in a single layer.
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Step 1: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Spread the broccoli evenly on the baking sheet and drizzle with 2 tablespoons of olive oil.

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A parchment-lined baking sheet with broccoli florets spread out evenly in a single layer tossed in oil, salt, pepper and red pepper flakes, with a drizzle of tahini sauce, made with lemon and garlic.
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Step 2: Using tongs, gently toss the florets in the oil to combine and season with 4 tablespoons of the tahini sauce, salt and pepper and red pepper flakes. Toss to combine.

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A parchment-lined baking sheet with broccoli florets baked, crispy and just out of the oven.
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Step 3: Transfer the baking sheet into the oven and roast for 15-20 minutes until the broccoli is just golden and slightly crispy.

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A parchment-lined baking sheet with broccoli florets baked, crispy and just out of the oven, topped with tahini sauce drizzle, toasted buttered breadcrumbs, lemon juice and zest and grated parmesan,.
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Step 4: Remove the baking sheet from the oven and drizzle more 2-3 tablespoons more of the tahini sauce on top. Toss the Roasted Broccoli with the toasted buttered breadcrumbs, tons of freshly grated parmesan cheese, lemon juice and zest and serve as needed.

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An overhead shot of a white tray of Caesar Roasted Broccoli with a garnish of panko, freshly grated parmesan, and a small bowl of tahini in the top left corner with two wooden serving spatulas laying on the purple tile tabletop.
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How to Store Roasted Broccoli

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You can store this in the fridge for 3-4 days. You can warm it up in the oven, microwave or stovetop.

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Tips & Ticks

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  1. Don't skimp on the olive oil before roasting! You need that fat to ensure these brown up nicely without drying out.
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  2. The Vegan Caesar dressing is one that you've seen before here on WGC and it can easily be prepped ahead. If it gets too thick when prepping ahead, add a few tablespoons of water to thin it out.
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  3. The crispy panko is EVERYTHING and please don't skip it. I put it on anything that needs an extra crunch and it's perfection.
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  4. I know it's tempting to grab a bag of the pre-cut florets, but go for the full head of broccoli and cut them into florets yourself. The broccoli is more fresh, won't smell funny when roasted and will just be better!
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FAQs

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Is broccoli better steamed or roasted?

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First things first, let's talk about the different ways to cook broccoli. Boiling - great if you're trying to keep it easy/clean but it needs some doctoring up when it's done. Sautéing - excellent however it makes a bit of a mess on your stovetop. And then there is roasting - my all time favorite. I live for a roasted vegetable on the dinner table. The crispy bits from the hot oven make all the difference in the world when you're developing flavor.

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Should I blanch the broccoli before roasting?

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No need! Broccoli is quite quick to cook and you would not need to blanch it. The total roast time in this recipe is already pretty quick, 15-20 minutes.

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What you’ll need:

Goldtouch® Pro Nonstick Corrugated Half Sheet Pan

Goldtouch® Pro Nonstick Corrugated Half Sheet Pan

Unbleached Precut Parchment Paper Sheets

Unbleached Precut Parchment Paper Sheets

Stainless Steel 12-inch Lock and Release Tongs

Stainless Steel 12-inch Lock and Release Tongs

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If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

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Caesar Parm Roasted Broccoli from www.whatsgabycooking.com (@whatsgabycookin)
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Caesar Parm Roasted Broccoli

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Author: Gaby Dalkin
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4.9 from 18 votes
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+
This Caesar Roasted Broccoli is perhaps the most perfect roasted broccoli recipe to ever grace the pages of What's Gaby Cooking! Adults and kids will both be obsessed
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+ +
+ + Print Recipe + Pin Recipe + Review Recipe + + + + +
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Course Side Dish, Dinner
Cuisine American
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Servings 6 people
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Ingredients
  

  • 3-4 heads broccoli split into florets
  • 2 tablespoons olive oil
  • Kosher salt and freshly cracked black pepper to taste
  • ½ teaspoon red pepper flakes
  • ⅔ cup freshly grated Parmesan cheese
  • ⅔ cup panko bread crumbs, sautéed in olive oil
  • 1 lemon juiced and zested
  • ½ cup Tahini Sauce, plus more as needed
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Instructions
 

  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Spread the broccoli evenly on the baking sheet and drizzle with 2 tablespoons of olive oil. Using tongs, gently toss the florets in the oil to combine and season with 4 tablespoons of the tahini sauce, salt and pepper and red pepper flakes. Toss to combine.
  • Transfer the baking sheet into the oven and roast for 15-20 minutes until the broccoli is just golden and slightly crispy.
  • Remove the baking sheet from the oven and drizzle more 2-3 tablespoons more of the tahini sauce on top. Toss with the toasted buttered breadcrumbs, tons of freshly grated parmesan cheese, lemon juice and zest and serve as needed.
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Notes

A few tips and tricks for perfect Roasted Broccoli:
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  1. Don’t skimp on the olive oil before roasting! You need that fat to ensure these brown up nicely without drying out.
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  2. The Vegan Caesar dressing is one that you’ve seen before here on WGC and it can easily be prepped ahead. If it gets too thick when prepping ahead, add a few tablespoons of water to thin it out.
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  3. The crispy panko is EVERYTHING and please don’t skip it. I put it on anything that needs an extra crunch and it’s perfection.
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  4. I know it’s tempting to grab a bag of the pre-cut florets, but go for the full head of broccoli and cut them into florets yourself. The broccoli is more fresh, won’t smell funny when roasted and will just be better!
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Nutrition Information

Calories: 342kcal | Carbohydrates: 32g | Protein: 16g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 354mg | Potassium: 1114mg | Fiber: 10g | Sugar: 6g | Vitamin A: 2057IU | Vitamin C: 282mg | Calcium: 287mg | Iron: 4mg
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Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!
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+ + 15 Comments +

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    Just beyond! So amazing I made it 2 nights in a row. We ate it all and then we ate all again.

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    5 stars
    +So good and such an easy/delicious take on just some regular broccoli. This will be a staple for us! We used store bought Brianna’s caesar and it was perfection with it. Thanks Gaby

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    5 stars
    +Absolute perfection. Best broccoli I've ever had! I could eat this every single day.

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    5 stars
    +Gaby! Something is so wrong with this recipe. The recipe mentions 6 servings, but my husband and I devoured all of this dish on our own.

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    I’ll be making this on a regular basis.

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    Gaby!
    +I made this Broccoli tonight and OH MY GOODNESS DELISH! I just got home from Israel, and brought back Tahini ( because it’s THE BEST)! Saw your recipe and this is really so so YUM! Another great recipe Gaby. Thank you again!! ❤️

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    I made this last night, but wasn’t sure where to add the lemon juice & zest. They are listed as ingredients but not mentioned in the directions.

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    5 stars
    +This sounds like it will be on constant rotation - so glad I am growing broccoli!!

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    Would you possibly have the nutrition facts for this recipe? (cal, fat, carb, protien)

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+ 4.89 from 18 votes (12 ratings without comment) +
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Greek Lamb Meatballs with Tzatziki

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+ + ByGaby Dalkin +
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Jump to Recipe

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These Greek Lamb Meatballs with Tzatziki are an easy weekday dinner recipe! Serve them with some rice, maybe my favorite greek feta fries or a Chopped Greek Salad and dinner is served.

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Greek lamb meatballs served in 3 separate pink bowls topped with parsley leaves with a side of naan bread served with two glasses of white wine


 
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Why I Love This Recipe

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I've made these Greek Lamb Meatballs with Tzatziki for Greek Easter the last few years (minus yesterday as I was traveling) and they are always a hit! I’ve been a personal fan of Greek Easter for exactly 11 years. Never mind the fact that I am in fact 30% Greek yet never celebrated growing up!! It wasn’t until one of my best friends from college (who is full Greek) invited me to her house for Greek Easter… you guys, I’ve never looked back. It’s hands down one of the most delicious holidays out there.

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The meatballs are pretty straightforward as far as meatballs go. You have almost all the ingredients at home is my guess. The lamb and the mint are a flavor combo you’ll be obsessed with so if you’re game for lamb, go for it! If not, you could easily sub any other ground meat in this recipe and it will still be delish. The secret in literally in the sauce. The feta Tzatziki is truly what dreams are made of. I want to slather this all over every recipe for the foreseeable future. It’s that good. You can also take a little inspiration from the chicken gyros and assemble these in pitas with lettuce and tomatoes if you have leftovers, or just because.

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Cooked Greek lamb meatballs on a metal sheet pan with a blue and white striped linen kitchen towel next to a blue bowl of tzatziki sauce and Stonyfield 100% Grassfed Greek Yogurt
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Ingredients & Substitutions

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Ingredient shot of individual ingredients in clear bowls including lamb, red onion, garlic, parsley, mint, egg, panko breadcrumbs, salt & pepper, yogurt, cucumber, lemon juice, dill, and feta
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  • Ground Lamb- Not a fan of lamb? You can easily sub ground beef, ground pork, ground chicken, or ground turkey in this recipe and it will still be delish.
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  • Red Onion- If you don't have a red onion on hand you could swap it for a shallot, yellow onion, or sweet onion.
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  • Garlic Cloves
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  • Flat-Leaf Parsley- While you could sub out dried herbs for the fresh herbs, it’s not quite the same. So I’d encourage you to use the fresh herbs if you can find them!
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  • Mint
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  • Egg
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  • Panko Breadcrumbs- To make this recipe gluten-free, substitute the panko breadcrumbs for gluten-free panko breadcrumbs.
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  • Salt & Pepper
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  • Yogurt
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  • Feta
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  • Dill
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  • Cucumber
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  • Lemon Juice
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*For a full list of ingredients and instructions please see recipe card below

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How to Make Greek Lamb Meatballs with Tzatziki

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A clear bowl with ground lamb, parsley, mint, red onion, garlic, breadcrumbs, egg, salt and pepper.
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Step 1: Start by preheating the oven to broil. Then in a medium bowl, combine lamb with all of the meatball ingredients.

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Uncooked meatballs lined on a metal sheet pan.
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Step 2: Form the meat into golf ball sized balls. Place the meatballs two inches apart on the baking sheet, and position the baking sheet a few inches from the heat source and broil for about five minutes, turning once halfway through.

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A clear bowl of greek yogurt, lemon juice, parsley, dill, cucumber, and garlic.
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Step 3: For the tzatziki sauce, in a small bowl, combine yogurt, lemon juice, garlic, dill, parsley, and cucumber.

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Greek lamb meatballs topped with parsley leaves on a white serving tray beside a clear bowl of tzatziki sauce.
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Step 4: Serve alongside the meatballs for dipping.

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How to Store This Recipe

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To store this recipe, place leftover meatballs in an air-tight container and refrigerate for up to 4 days. When ready to eat again, heat the meatballs in the microwave for 45 seconds to a minute.

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Similar to the meatballs, the tzatziki sauce can be stored in an air-tight container and refrigerated for 3-4 days.

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To freeze the meatballs, store them in a plastic baggie for up to 3 months. You can also freeze the tzatziki sauce, however, there is a chance the texture and consistency will be changed after thawed.

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Tips & Tricks

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  • The Trick to Tender Meatballs - Eggs and breadcrumbs are the trick to tender meatballs. They act as a binder and ensure that as the lamb meatballs cook they don't loose too much moisture and end up tough and dry.
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  • Broil vs. Fry - Don't fry your meatballs, broiling them takes 5 minutes, keeps your stove clean, and ensures you still get a nice brown crust.
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  • Feta Tzatziki - The secret to this recipe in literally in the sauce. The feta Tzatziki is truly what dreams are made of and not to be missed. I want to slather this all over every recipe for the foreseeable future. It’s that good.
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FAQs

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What to eat with lamb meatballs?

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If you're wondering what to serve with lamb meatballs a Chopped Greek Salad, rice, pita bread, and tzatziki would all pair well.

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What is lamb meatballs made of?

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Lamb meatballs are made with a few ingredients ground lamb, red onion, garlic, flat-leaf parsley, mint, egg, panko breadcrumbs, salt, and pepper.

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Greek lamb meatballs and tzatziki topped with fresh parsley and served with a side of naan in a pink ceramic bowl with a glass of white wine in the top left corner
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If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

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Greek Lamb Meatballs
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Greek Lamb Meatballs with Tzatziki

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Author: Gaby Dalkin
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4.9 from 19 votes
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These Greek Lamb Meatballs with Feta Tzatziki are truly what dreams are made of.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
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Course Dinner
Cuisine Greek
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Servings 4 people
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Ingredients
  

  • 1 pound ground lamb
  • ½ cup red onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon flat-leaf parsley minced
  • 2 teaspoons fresh mint minced
  • 1 egg
  • 2 tablespoons panko breadcrumbs
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper

For the Tzatziki

  • 1 cup Greek Yogurt
  • 1 Persian cucumbers small dice
  • 1 lemon juiced, plus more if needed
  • 3 cloves garlic finely minced
  • 2 tablespoons fresh dill chopped
  • Kosher salt and freshly cracked black pepper to taste
  • ½ cup feta
  • chopped parsley to garnish
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Instructions
 

  • Preheat the oven to broil.
  • In a medium bowl, combine lamb with all of the meatball ingredients. Form the meat into golf ball sized balls. Place the meatballs two inches apart on the baking sheet, and position the baking sheet a few inches from the heat source. Broil for about 5-7 minutes, turning once halfway through. Alternatively you can bake these at 425 for 8-10 minutes.
  • Combine the ingredients for the feta tzatziki. Serve alongside the meatballs for dipping.
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Notes

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  • The lamb and the mint are a flavor combo you’ll be obsessed with so if you’re game for lamb, go for it! If not, you could easily sub ground beef, ground pork, ground chicken, or ground turkey in this recipe and it will still be delish.
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Nutrition Information

Calories: 461kcal | Carbohydrates: 13g | Protein: 30g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1226mg | Potassium: 475mg | Fiber: 2g | Sugar: 4g | Vitamin A: 265IU | Vitamin C: 19mg | Calcium: 207mg | Iron: 3mg
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Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!
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+ + 16 Comments +

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    5 stars
    +Fantastic! Lovely soft tender tasty meatballs. And the sauce is amazing, although maybe next time I won't put a much lemon... the one I had was quite large. Family of 5 are 2x the recipe with couscous (made using chicken stock with grape tomatoes and lemon juice) and streamed brocolini.
    +Yum!

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    5 stars
    +My meatballs needed more salt but overall a hit! That tzatziki is the best I’ve ever had and so easy, I made it in the few minutes it took to broil the meatballs!

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    5 stars
    +AMAZING recipe! I made a huge batch and froze half. My 4 kids loved it and I will make this again and again!

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    5 stars
    +I made these as written and they were a hit around the family, from youngest to oldest. Being a soccer coach, I work in the afternoons and evenings. I made these during the day and kept them in the fridge, along with a simple tomato/cucumber/red onion salad. I also cut up pita and brushed with olive oil and sprinkled with salt. When I got home from training, I popped the meatballs in the oven for 5 min, followed by the pita for a min to toast it, and dinner was ready! Next time I will try with ground turkey or chicken. Thank you for a a quick, weeknight recipe that can be prepped in advance and goes beyond the normal pasta/casserole/slow cooker dish (not that I have anything against those!).

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    5 stars
    +I want to give TEN STARS. I made the greek chopped salad as well. What a wonderful dinner. I did cheat and used tzatziki from Trader Joes and added the feta. I also did not broil the meatballs- instead roasted at high temp (and probably overcooked a tiny bit but who cares when the taste is so good).

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    YUM... had left overs for lunch yesterday. Oh so good.

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    Delicious. I made mixture ahead and refrigerated it. Cooked them in the airfyer 12 to 14 minutes at 380. Served with an orzo Greek salad tzatiki and naan.

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    5 stars
    +These are incredibly delicious. We actually grill them in a grill basket and they are even better.

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      I would love to know how long you grilled them for. I don't have a broiler and no baking time is given for the recipe.

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      I just serve it with pita or with a little bit of rice and my butter lettuce salad on the side!

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    5 stars
    +I saw this recipe in the email today and made it for dinner tonight! It sounded great (and easy!) and it was both. So flavorful. This will definitely be added to the weeknight rotation.
    +The recipe directions are a little spare—it would be better to divide the ingredient list by meatball and tzatziki—but it works out as written.

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    Hi Gaby,
    +Looks delicious, I only wish I liked lamb.
    +Can I substitute pork or beef instead?
    +Love all your recipes. I recently made your pork meatballs with mint bowl and it was delicious. Everyone loved it. For dessert I made your blondies snickerdoodle brownie. Also delicious!
    +Many thanks for your recipes.
    +Lucy

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+ 4.90 from 19 votes (11 ratings without comment) +
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