INDIANAPOLIS (WISH) — Firefighter Tim Griffin of the Carmel Fire Department recently swapped his turnout gear for a chef’s apron, sharing a delicious Greek-inspired meatball recipe inspired by a family vacation through the Mediterranean.
Griffin and his wife, along with their five daughters, just returned from a cruise through Rome, the Amalfi Coast, Sicily, Santorini, and Athens. The trip left a lasting impression on the family, especially their daughter Elena, whose favorite memory was a “boat day” through the islands.
“It was a special time for us to explore together,” Griffin said. “The flavors inspired me to bring a taste of Greece back home.”
That inspiration led him to introduce a recipe blending ground beef and lamb with vibrant Greek flavors like lemon zest, feta cheese, and fresh herbs.
Griffin demonstrated how to prepare these meatballs, crafted with dill, parsley, and traditional spices, then served over lemon-herb rice topped with creamy tzatziki sauce.
Griffin’s kitchen creativity extends beyond his own recipes. He also credited fellow firefighter Scott Woodburn, who is known throughout the department for transforming leftovers into impressive meals and adding bold condiments to his dishes..
“Scott’s the firehouse foodie. We all learn a thing or two from him about making something great out of what you have,” Griffin added.
Making the meatballs is a breeze and perfect for families wanting to cook together.
“It’s simple, packed with flavor, and a great way to share a meal that’s a little different but approachable,” Griffin explained. He first made the dish at the firehouse, where it received enthusiastic reviews from his crew.
With grounded yet inviting storytelling, Griffin bridges his community as a firefighter and family man, infusing his Mediterranean journey into everyday cooking. The recipe stands as an open invitation to Carmel families: gather in the kitchen, try something new, and savor the experience.
Tim Griffin’s Greek Meatballs with Lemon-Herb Rice and Tzatziki
Ingredients:
- 1½ lbs ground beef
- 1 lb ground lamb
- 1 cup panko breadcrumbs
- 1-2 eggs
- Zest of 1 lemon
- Juice of 1 lemon
- ½ cup crumbled feta cheese (optional)
- 1 diced onion
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- 1 tbsp dried oregano
- 1 tsp cumin
- 1 tsp smoked paprika (Hungarian)
- ½ tsp hot paprika (optional)
- Garlic powder to taste
- Salt and pepper to taste
For the Lemon-Herb Rice:
- 2 cups cooked rice
- Sautéed onions
- Fresh dill and parsley, chopped
- Lemon zest
- Greek dressing (a splash)
- Chicken broth
- Cumin, smoked paprika, and salt to taste
Instructions:
For the Meatballs:
- Preheat oven to 400°F.
- In a large bowl, combine ground beef, lamb, panko breadcrumbs, eggs, lemon zest, lemon juice, feta (if using), diced onion, dill, parsley, oregano, cumin, both paprikas, garlic powder, salt, and pepper. Mix gently with your hands until just combined.
- Form mixture into golf ball-sized meatballs.
- Heat a skillet over medium-high heat. Sear meatballs on all sides (2-3 minutes per side) until browned. Sprinkle with additional salt while searing.
- Transfer seared meatballs to oven and bake for 20-25 minutes, until cooked through (internal temp 160°F).
For the Rice:
- Sauté diced onions until softened.
- Add cooked rice, fresh dill, parsley, lemon zest, a splash of Greek dressing, and chicken broth.
- Season with cumin, smoked paprika, and salt.
- Simmer with lid on until flavors meld and rice is heated through.
To Serve:
- Spoon a layer of lemon-herb rice onto each plate as the base.
- Add 3-4 Greek meatballs on top of the rice.
- Finish with a drizzle of tzatziki sauce.
- Garnish with fresh parsley, lemon zest and optional olives.
- Serve alongside warm pita bread.
