Greek Meatballs Feta Yogurt Sauce And Lemon Couscous Recipes

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EASY GREEK MEATBALLS



Easy Greek meatballs image

Juicy Greek meatballs made with beef, lamb and feta cheese is a delicious, easy recipe perfect for lunch, dinner or as an appetizer served with yogurt.

Provided by Alida Ryder

Categories     Dinner

Time 45m

Number Of Ingredients 13

500 g (1lb) ground/minced lamb
500 g (1lb) ground/minced beef
1 cup fresh breadcrumbs
2 large eggs
½ cup feta cheese (crumbled)
1 small red onion (finely minced )
2 garlic cloves (crushed )
zest of 1 lemon
3 tsp dried oregano
2 tsp rosemary (finely chopped)
½ cup parsley (finely chopped)
2 tsp salt
1-2 tsp black pepper

Steps:

  • Combine all the ingredients and mix until the ingredients are just combined, taking care not to over mix (this can cause the meatballs to be very dense).
  • To mix the meatballs: With wet hands (this prevents the meat from sticking to your hands), form meatballs of approximately 3cm/1in and place on a chopping board.
  • To fry the meatballs: pre-heat a non-stick frying pan and add a tablespoon of olive oil. Fry the meatballs in batches until golden brown on both sides and cooked through.
  • To bake the meatballs: Pre-heat the oven to 220ºC. Line 2 baking sheets with baking/parchment paper and add the meatballs, keeping some space between them. Drizzle the meatballs with 1-2 tbsp olive oil and place in the oven. Allow to bake, turning over halfway, until golden brown and cooked through (approximately 20-30 minutes).
  • Remove the meatballs from the heat, drizzle with lemon juice (optional) and serve.

Nutrition Facts : Calories 337 kcal, Carbohydrate 10 g, Protein 31 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 134 mg, Sodium 1091 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GREEK MEATBALLS, FETA YOGURT SAUCE AND LEMON COUSCOUS



Greek Meatballs, Feta Yogurt Sauce and Lemon Couscous image

Yummy, a whole different way to eat meatballs. No Italian sauce, but a creamy Feta sauce and lemon couscous to serve everything over versus pasta. It really is great and honestly doesn't take long. Couscous as you know takes 5 minutes. I make the dressing ahead and you are only left with the meatballs which you can actually make ahead, refrigerate or freeze and then make later. A salad on the side with a lemon vinaigrette and fresh tomatoes and dinner. Can't get much easier. Give it a try, you will love it if you enjoy greek flavors like me.

Provided by SarasotaCook

Categories     Lamb/Sheep

Time 1h

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 31

1/2 cup feta cheese
1/2 cup plain yogurt
1/8 cup half-and-half
3 tablespoons lemon juice
salt (go easy, feta is salty)
pepper
3/4 cup couscous
3/4 cup chicken broth
1/4 cup lemon juice (fresh)
salt
pepper
1 tablespoon olive oil
1/2 lb ground lamb
1/2 ground beef
1/4 cup feta cheese
1/4 cup milk
1/4 cup parsley
2 scallions, diced fine (white and green parts)
salt
pepper
2 teaspoons dried oregano
1 large egg
2 tablespoons olive oil, to saute
3/4 cup kalamata olive (cut in half)
1 tablespoon minced garlic
1 teaspoon red pepper flakes
3 (15 ounce) cans diced tomatoes, just plain no seasoning
1 teaspoon dried oregano
1 teaspoon fresh parsley
1 cup diced cucumber
1 lemon, sliced

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.

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