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.

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  • 1 lb. ground beef, 92% lean 8% fat
  • 1 tbsp Big Green Egg Steakhouse Seasoning
  • 2 tbsp fresh parsley, chopped
  • ⅓ cup grated Parmesan cheese
  • Olive oil



Big Green Egg Half-Moon Cast Iron Griddle
Big Green Egg Roasting and Drip Pan


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

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. Remove from the EGG and let rest.

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 Ingredients

  • 1½ cup whole fat plain Greek yogurt
  • ¾ cup cucumber, grated
  • 2 tbsp fresh dill, chopped
  • 2 cloves garlic, finely minced
  • 1 tbsp lemon juice
  • ½ tsp kosher salt
  • 2 tbsp olive oil

Tzatziki Sauce Instructions

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

Sweet and Smoky Baked Fries Ingredients

  • 2 russet potatoes, skin on, cut into lengthwise strips
  • 1 qt water
  • 2 tbsp Big Green Egg Sweet & Smoky Seasoning
  • Salt to taste
  • 2 tbsp olive oil

Sweet and Smoky Baked Fries Instructions

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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