Greek Spaghetti and Meatballs

Ingredients
1 lb ground beef
1 lb ground lamb (I didn't have lamb so went with 2 lbs beef)
1 egg
zest of 1 lemon
2 teaspoons dried oregano
2 garlic cloves minced and sauteed (or 1 teaspoon granulated garlic)
1/2 onion diced and sauteed (or dried onion if you're not in the mood)
2 tablespoons fresh mint, minced
1/4 cup feta cheese (optional)
salt & pepper

Tzatziki Sauce:

Greek yogurt - 1 serving so about 7 oz

1/2 lemon juinced

Fresh dill, minced, about 1/2 Tbs

1 garlic clove minced

1 Tbs White wine vinegar

1/2 cucumber, peeled and grated

Spaghetti:
2 zucchinis cut into spaghetti
2 garlic cloves minced
Couple tablespoons of olive oil
Red pepper flakes to taste

Directions:

Mix meatball ingredients together and form into balls. I made about 20 meatballs and bake for about 30 mins at 350, which I think was too long. Start checking after 20 mins. I used 80/20 beef so I baked them on a rack in a pan to let the grease fall off.  

While the meatballs were baking, I did everything else. I first grated the cucumbers in my food processor and squeezed the cucumber between paper towels a couple times to get as much of the water out as possible. Then mix with the other tzatziki ingredients and set aside. 

Next, use the julienne peeler to cut the zucchini into spaghetti. Add the garlic, red pepper flakes, and olive oil to the saute pan for about a minute. Add the zucchini to the pan and cook for a couple minutes until it has the texture of al dente pasta.

To serve, plate a couple spoonfulls of spaghetti, add a few meatballs, and top with some tzatziki sauce. I made a side salad of cucumbers, tomatoes, balsamic vinegar and salt.

Notes:
This is one of the most impressive meals I've ever made and it really didn't take much work. I made all of the meatballs over the weekend and was able to finish the rest of the dish while they were baking.

I do have an issue with my meatballs being too dry and I'm not sure exactly how to fix that. I'm pretty sure I overcook them.