Easy Greek inspired meatballs with yogurt sauce I came up with specifically to use the excess feta cheese I had in my fridge. Invented on a quarantine night with mainly pantry staples. Served with brown rice and roasted red cabbage, carrots and onions that have been tossed in olive oil, salt, pepper, red wine vinegar and a dash of sugar. —Ashley B
Chopped Garlic Cloves
In This Recipe
Combine yogurt, feta, lemon juice, olive oil, garlic clove and black pepper in blender. Blitz until creamy and salt to taste.
Preheat oven to 400 degrees.
Combine beef with egg, garlic, bread crumbs and dried spices in a bowl. Mix with hands until well combined.
Form meat into small balls about an inch and a half in width each. Roll in between palms of hands to shape.
Heat oil in pan. Once hot, add meatballs to pan and roll as they cook to brown on all sides.
Transfer meatballs to baking sheet and bake in oven for 10-15 minutes. (Line sheet with aluminum foil first to save the oily mess if you prefer!)
Serve hot with brown rice and roasted veggies. Drizzle yogurt sauce generously on top.