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Prep time
20 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
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
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Ingredients
- Feta Yogurt
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1/4 cup
Greek Yogurt
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1/4 cup
Feta Cheese
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1 tablespoon
Lemon Juice
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1/2 tablespoon
Olive Oil
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1
Garlic Clove
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1 teaspoon
Black Pepper
- Meatballs
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1 pound
Ground Beef
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6
Chopped Garlic Cloves
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1 tablespoon
Oregano
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1/2 tablespoon
Basil
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1/2 tablespoon
Thyme
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1 tablespoon
Parsley
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2 tablespoons
Cumin
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2 tablespoons
Black Pepper
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1 teaspoon
Salt
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1/4 cup
Bread Crumbs
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1
Egg
Directions
- Feta Yogurt
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Combine yogurt, feta, lemon juice, olive oil, garlic clove and black pepper in blender. Blitz until creamy and salt to taste.
- Meatballs
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Preheat oven to 400 degrees.
Combine beef with egg, garlic, bread crumbs and dried spices in a bowl. Mix with hands until well combined.
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Form meat into small balls about an inch and a half in width each. Roll in between palms of hands to shape.
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Heat oil in pan. Once hot, add meatballs to pan and roll as they cook to brown on all sides.
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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!)
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Serve hot with brown rice and roasted veggies. Drizzle yogurt sauce generously on top.
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