Greek Meatballs with Yogurt-Mint Sauce

Slow-simmered in a rich tomato sauce and served over rice with a tangy yogurt sauce and crumbled feta. Yum, yum.
Prep Time10 minutes
Cook Time1 hour 20 minutes
Cuisine: Greek



  • 2 lbs ground lamb
  • 4 tablespoons fresh mint chopped
  • 2 tablespoons fresh oregano chopped
  • Zest of ½ lemon
  • ½ cup olives chopped (green, black or mixed)
  • 3 cloves garlic minced
  • ½ red onion chopped
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup bread crumbs
  • 1 egg
  • Olive oil for browning meatballs

Tomato Sauce

  • 28 oz can crushed tomatoes
  • 3 cloves garlic minced
  • 1 tablespoon cumin ground
  • Salt and pepper to taste

Yogurt-Mint Sauce

  • 1 cup Greek yogurt
  • Zest of ½ lemon
  • Juice of one lemon
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • Garnish
  • Feta crumbled
  • Fresh herbs mint and oregano



  • Combine meatball ingredients in large mixing bowl. Form meatballs.
  • Heat a large pot on medium heat. Add oil to coat the bottom. Add half the meatballs, keeping space between them.
  • Brown well on one side and flip to brown the other side. Roll to sides and brown.
  • When nicely browned, put on a plate and repeat with remaining meatballs. Put on plate.

Tomato Sauce

  • Add crushed tomatoes, garlic and cumin to pan. Scrape bottom and combine well. Add meatballs, season with salt and pepper, bring to a simmer. Turn down to low.
  • Cook for about an hour with lid slightly open. Scrape bottom occasionally to prevent burning.
  • Meatballs are done when tomato sauce thickens.

Serve with Mint Sauce and Feta Over Rice

  • Prepare rice of your choice. Combine the yogurt sauce ingredients.
  • Spoon yogurt sauce on top of meatballs and crumble feta over it.
  • Garnish with fresh herbs and olive oil.

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