Greek meatballs with lemon yogurt dressing
Author: Heather Bursch | shemadeitshemight.com
Ingredients
Meatballs
  • 1 lb ground chicken or turkey (dark meat is best for flavor and juiciness)
  • 1 lb lean ground pork
  • 1 egg lightly beaten
  • 2 teaspoons of olive oil
  • ½ cup cucumber grated (peeled and seeded first)
  • ¼ cup finely chopped red pepper
  • ¼ cup green onions finely chopped (white and green parts)
  • ¼ cup feta cheese crumbled
  • 1½ tablespoons chopped fresh oregano (2 teaspoons dry oregano if you prefer)
  • 1¼ teaspoons salt
  • ½ teaspoon pepper
Dressing Ingredients
  • 1 cup plain yogurt
  • 2 teaspoons lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons finely chopped mint (optional)
Optional Toppings
  • Lettuce wraps with chopped red peppers, green onions, Kalamata olives, Feta, and/or mint leaves.
Instructions
  1. Preheat oven to broil setting and lightly brush broiling pan or cookie sheet some extra olive oil.
  2. Whisk together all dressing ingredients and set aside.
  3. In a large bowl combine both types of meat using 2 forks, so you don't over mix. Mix just until the two types of meat are combined.
  4. Add all ingredients for the meatballs, gently fork together until just combined.
  5. Using a small scoop or heaping tablespoon roll meatballs the size of a golf ball. Set on prepared pan. You should have 24-30 meatballs in all.
  6. Brush tops of each meatball lightly with olive oil.
  7. Broil on a rack about 6 inches from the top for 4-6 minutes. Remove from oven, turn each meatball, and broil for 3-4 minutes longer until browned and cooked thru.
  8. Serve meatballs with lettuce wraps and lemon yogurt dressing. Top with Kalamata olives, red peppers, cucumbers, and or mint if you wish.
Makes 8 servings!
Recipe by She Made It She Might at http://shemadeitshemight.com/2016/02/05/greek-meatballs-with-lemon-yogurt-dressing/