Greek meatballs with tzatziki sauce

Ingredients:

• 700 g of minced young lamb or beef
• 2 slices of white bread, 2.5 cm thick.
• 1/4 - 1/2 cup milk
• 1/2 seedless cucumber
• Salt and ground black pepper
• 3 tablespoons extra virgin olive oil
• 1/4 cup finely chopped fresh mint
• 3 tbsp. l. grated red onion
• 1 tbsp finely chopped fresh oregano
• 2 pinches of cinnamon
• 3 cloves of garlic, grated or crushed into a paste
• 1 egg category CO
• Zest and juice of 1 lemon
• 4 cut into triangles pita bread without a cavity inside or other flat cakes
• 1.5 cups Greek yogurt
• 1/4 cup fresh dill
• 1 tsp ground cumin

Preparation:

1. Preheat oven to 230°C. Place a rack over 2 baking sheets to bake the meatballs and toast the pita.
   
   Soak the bread in milk. Peel the cucumber and grate it through a sieve. Season with salt and let the juice drain for 20 minutes.
2. Pour olive oil into a bowl, then add the meat and sprinkle with salt and pepper. Squeeze the bread and crumble it with your fingers, adding it to the meat. Add the mint, onion, oregano, cinnamon, 2 cloves of garlic, an egg, and 1/2 lemon juice. Stir.
3. Using a small ice cream scoop, form the meat mixture into about 24 balls and place them on a baking sheet. Bake until golden brown, 15-18 minutes. Remove the meatballs from the oven and place them under the broiler set to high. Grill the pitas for 30-60 seconds on each side.
4. Press the cucumbers in a sieve to remove excess liquid and place them in a food processor. Then add the yogurt, dill, the remaining 1 clove of garlic, and the zest and remaining lemon juice. Season the sauce with cumin and salt and blend until smooth.
   
   Serve meatballs with sauce and pitas.