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 mins
Cook Time1 hr 20 mins
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
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.