Mediterranean Meatballs With Yogurt Feta Sauce Recipes

Steps:

• For the sauce: Heat a saucepan over medium-high heat. Add oil, onion and garlic and sweat down until onion starts to give up some liquid, about 5 minutes. Deglaze pan with red wine, then reduce by half. Add tomatoes, parsley, mint, oregano, chile flakes and bay leaf and bring to a simmer. Let simmer about 20 minutes.
• For the meatballs: Preheat the oven to 425 degrees F.
• Combine the almonds, parsley, raisins, mint, garlic powder, salt, pepper and chile flakes in a food processor. Pulse until fine. Transfer to a large bowl and add the oil and egg and mix well. Add beef and rice and blend. Portion into golf ball-sized meatballs and put on a sheet pan. Roast until done, 12 to 15 minutes. Pour sauce over meatballs and serve.

Steps:

• Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and coat with cooking spray.
• Put the spinach in a large microwave-safe bowl and microwave according to the package instructions until cooked. Let cool slightly.
• Add the turkey, breadcrumbs, cumin, garlic, carrot, egg, 1 tablespoon of the dill, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
• Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper.
• Serve 3 meatballs in each pita half. Pack in shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce.

Steps:

• Mix meat, parsley, egg, bread crumbs, garlic, salt and pepper. Shape into 20 meatballs, each about 1 inch in diameter.
• Heat oil in medium skillet on medium-low heat. Add meatballs; cook 12 to 15 min. or until cooked through, stirring occasionally.
• Meanwhile, place cheese, yogurt, milk and 1 clove garlic in food processor or blender container; cover. Process until smooth. Mix with tomato, cucumber and dill. Serve meatballs with yogurt sauce.

Steps:

• Sauce -- Mix the feta, yogurt, half and half, salt and pepper and lemon juice. Set to the side in a small bowl and refrigerate. Done!
• Couscous -- As I said takes literally 5 minutes to boil, stir in couscous and it's done. Don't worry about that until the dinner is done. Although you can put a pot on the stove with the broth, lemon juice, olive oil, salt and pepper and put the couscous in a measuring cup on the side, just so it is all ready.
• Cucumber and Lemon -- Now I use a English (or seedless cucumber and just dice it up and set to the side (it's done). Same with slicing the lemon. One less thing to do at the end of the meal.
• Meatballs -- Simply in a large bowl, add the feta, milk, parsley, scallions, egg, oregano, salt and pepper. I mix everything well and then add the meat last. You don't want to over mix the meat as it can make it tough. Just mix enough to be combined. Roll into golf ball size meatballs.
• Saute -- Just heat up the olive oil in a large saute pan on medium high and cook them until golden brown. Remove to a plate while you make the sauce.
• Sauce -- In the same pan with the drippings from the meatballs, add the olives, garlic and red pepper and cook just a minute. then stir in the tomatoes, oregano and parsley and cook just another minute to heat up. Add the meatballs back in to finish cooking. They will take approximately 5-10 minutes depending on the size. Just keep them on a low simmer.
• Couscous -- As the meatballs finish, cook the couscous. Just bring the broth, lemon, olive oil and seasoning up to a boil. Add the couscous, stir and remove from the heat and cover. Use foil, a lid, saran wrap, a plate, or anything you have will work just fine. Just let it set for 5 minutes and it is done.
• Serve -- Use a fork to fluff the couscous and then just spoon some on your plate. Top with 2-3 of the meatballs and some of the tomato and olive sauce, and now the good part. Finish with a spoon of the yogurt sauce over the meatballs and some diced cucumber and then squeeze the lemon.
• And trust me -- now you have a totally amazing dish.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or foil.
• Combine ground beef, egg, bread crumbs, onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl. Mix using your hands until just blended.
• Form meat mixture into balls, about 1 1/2 inches diameter, and place onto the prepared pan.
• Spray meatballs with cooking spray, place in the preheated oven, and bake until the meatballs are browned and no longer pink in the center, about 40 minutes.
• Remove meatballs from the oven and allow to cool slightly on a paper towel lined plate. Garnish with additional fresh parsley for serving.