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  • Mediterranean Meatballs with Yogurt & Feta Sauce

Mediterranean Meatballs with Yogurt & Feta Sauce

(19) 12 Reviews
Prep Time
Total Time

20 meatballs or 5 servings, 4 meatballs each

Savory ground beef meatballs are served with a creamy sauce of yogurt, feta cheese, tomato, cucumber, garlic and dill for a flavorful entree.

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What You Need

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Make It

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  • Mix meat, parsley, egg, bread crumbs, garlic, salt and pepper. Shape into 20 meatballs, each about 1 inch in diameter.
  • Heat oil in medium skillet on medium-low heat. Add meatballs; cook 12 to 15 min. or until cooked through, stirring occasionally.
  • Meanwhile, place cheese, yogurt, milk and 1 clove garlic in food processor or blender container; cover. Process until smooth. Mix with tomato, cucumber and dill. Serve meatballs with yogurt sauce.

Size It Up

Turn ordinary meatballs into something special with a serving of this easy-to-prepare recipe that has a Mediterranean flair!

Great Substitute

Substitute ground lamb for all or part of the ground beef.


  • 20 meatballs or 5 servings, 4 meatballs each

Nutritional Information

Serving Size 20 meatballs or 5 servings, 4 meatballs each
Calories 320
Total fat 20g
Saturated fat 9g
Cholesterol 115mg
Sodium 640mg
Carbohydrate 9g
Dietary fiber 1g
Sugars 3g
Protein 24g
% Daily Value
Vitamin A 20 %DV
Vitamin C 20 %DV
Calcium 15 %DV
Iron 15 %DV

* 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.

Ratings & Reviews

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  • foleyd |

    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.

  • HCartwright1 |

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

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