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20 meatballs or 5 servings, 4 meatballs each
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Turn ordinary meatballs into something special with a serving of this easy-to-prepare recipe that has a Mediterranean flair!
Substitute ground lamb for all or part of the ground beef.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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.