These juicy Greek Meatballs have a delicious feta sauce that will leave you wanting more! They are delicious as an appetizer or over pasta or zucchini noodles.
One of the biggest struggles in my kitchen is finding something the whole family will eat.
Not only are my boys the pickiest kids alive, but I happen to like really big flavors. As in garlic packed goodness that even a kid that eats everything would turn their nose up at.
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I’d rather cook separate meals for everyone than suffer through something that is bland and in dire need of seasoning.
Now that the boys are getting a little older, I am really making an effort to expand their taste buds because this is an area where I failed miserably early on. (I’m already doing much better with Skye than I did with them.)
Getting them to ditch the “kid food” isn’t easy just like getting the whole family on the same page for a meal isn’t easy.
These meatballs do the job for us thanks to the yummy feta sauce. The boys are happy with meatballs and ketchup and mustard (I know….) and hubby and I enjoy the sauce.
Leftover, these make a great filling for a pita or meatball sandwich.
Greek Meatballs
Greek Meatballs with Feta Sauce
Ingredients
- Meatballs
- 2 slices gluten free bread
- 1/2 cup milk
- 1 tablespoon extra virgin olive oil
- 3/4 lb ground grass-fed lamb
- 3/4 lb ground grass-fed beef
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1 onion finely chopped
- 1/2 cup fresh grated parmesan
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon cayenne pepper
- 4 cloves garlic minced
- 1 egg
- 1 tablespoon lemon juice
- Dipping Sauce
- 1 cup Greek Yogurt
- 1/2 cup milk
- 1/4 cup crumbled fetta
- 1/4 teaspoon oregano
- 4 cloves garlic minced
Instructions
- Preheat oven to 420 degrees. Place bread in a bowl and cover with milk.
- Place a rack on a large baking sheet. Drizzle the olive oil into a large bowl and add the lamb and beef. Season with salt and pepper. Squeeze excess moisture from bread and crumble it into the meat. Mix in onion, cheese, parsley, cayenne, garlic and egg. Roll into 1 1/2 - 2 inch balls and place on prepared rack on the baking sheet. Bake for 12 - 15 minutes. Douse with lemon juice.
- Make dipping sauce by mixing together yogurt, milk, feta, oregano and garlic in a small bowl. Serve with meatballs.
Notes
Sauce Servings 8, Serving Size 50g, Calories 37, Fat 1.3g, Carbohydrates 2.6g, Protein 4.1g, Cholesterol 7mg, Sodium 74mg, Potassium 82mg, Sugars 2g, WW Pts 1
Nutrition
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Shannon Graham
February 11, 2018 at 11:45 PMI have never had a Greek meatball before!