Mediterranean Meatballs with Yogurt & Feta Sauce

I baked the meatballs at 350deg for 15min and they were a little dry. The sauce, however (which I made with full-fat yogurt) was very yummy. My family, even the picky kids, really enjoyed the meal.

The meatballs were great, I baked them instead of frying which made them nice and tender. I served them at a party and everyone loved them. The sauce on the other hand was like a frothy soup. I was really disappointed in the thinness of it, but not the taste. So, I strained it, then mixed it with some cream cheese which made it nice and thick.(keep the liquid so you can adjust the thickness). Also, remember to let the tomatoe and cucumber drain a bit to get the extra moisture out of it. Next time I'll try it with full fat yogurt and strain it first. If not, cream cheese did the trick.

We loved this, we alos made the sauce without feta and but in blue cheese. It was good also.

Hubby and I really liked it. We both thought it could use a tad more flavor, but will make again.

Family ands love this.

Use less garlic, don't overcook it the next time (duh!) & it was great served with tortellini or ravioli.

Very, very tasty. I baked the meat balls instead and they turned out great. I will defenitely make this again.

This was very TASTEY. I added some italian seasoning as well for more taste. You can also bake the meatballs. I used less bread crumbs too. The second time I made it I put spaghetti sauce on them. Talk about a tasty greek meal turned half italian. My kids (young) LOVED it. The meatballs would be great for a party too!

I wasn't crazy about this recipe. If I made it again I would cut down the garlic and I would bake the meatballs so they are not so greasy and so rubbery. The sauce was good but it makes a huge bowl, way too much for this recipe.