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.
Ingredients
Meatballs
- 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
Instructions
Meatballs
- 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.