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How To make Mediterranean Meatballs with Yogurt& Feta Sauce
1 Pound ground beef
1/2 Cup chopped fresh flat leaf parsley
1 egg
1/4 Cup dry bread crumbs
2 Cloves garlic -- minced
1/2 Teaspoon salt
1/4 Teaspoon ground pepper
1 Tablespoon COLAVITA
Extra Virgin Olive Oil Yogurt & Feta Sauce
MIX meat, parsley, egg, crumbs, garlic, salt and pepper. Shape into 1-inch meatballs.
HEAT oil in medium skillet. Add meatballs. Cook on medium-low heat 12 to 15 minutes or until cooked through, stirring occasionally. Serve with Yogurt & Feta Sauce
BUSTED BY MEG ANTCZAK 1/12/98
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These super yummy oven baked Greek Lamb Meatball Pitas are the perfect family dinner! Top with cous cous, cucumber, tomatoes, feta, red onion and tzatziki for a meal everyone will love.
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Serves 6-8:
For the Meatballs:
2 pounds lean ground beef
2 small onions, finely chopped
2 garlic cloves
1 bunch parsley (1/2 cup chopped)
1 and ½ cups unseasoned bread crumbs
1 cup milk
½ cup shredded parmesan cheese, optional
2 eggs
2 teaspoons dried oregano
Salt and freshly ground black pepper, to taste
¼ teaspoon crushed red pepper flakes, optional
For the Potatoes:
8 potatoes, cut into ¾ inch thick slices, soaked in cold water
½ cup olive oil
¼ cup fresh lemon juice
1 tablespoon mustard
1-2 teaspoons salt, or to taste
Freshly ground black pepper
2 teaspoons dried oregano
Pinch of crushed red pepper flakes
¼ teaspoon cumin powder
2 cups of water
Garnish: fresh parsley leaves, or chopped
Make Ahead Tips:The meatballs can be made 1 day ahead and stored in the refrigerator. They can also be formed and stored in the freezer up to 3 months.
Directions
Preheat the oven to 400 °F, 200 °C.
To Make the Meatballs:
Chop the garlic in the food processor until minced. Add the parsley and pulse until finely chopped.
Add the onions to the food processor and pulse until finely chopped.
Whisk the milk and egg together.
In a large mixing bowl, combine all of the meatball ingredients and knead well to combine and evenly distribute everything.
Form golf -sized meatballs or into burger patties.
To put it all together:
Drain the water from the potatoes and place the slices in a 9 by 13-inch baking dish or lasagna pan.
Combine the olive oil, grated garlic, and lemon juice in a mixing bowl. Whisk well to combine. Pour this marinade over the potatoes. Season them with salt, pepper, cumin, and oregano. Toss to coat.
Pour the water over the potatoes making sure that they are covered halfway. Add more water if needed.
Place the meatballs/patties on top of the potatoes.
Cover with foil and bake for 40 minutes.
Remove the foil and bake an additional 35-40 minutes, uncovered, or until the potatoes are fork tender and the meatballs/patties are golden.
Garnish with fresh parsley.
Enjoy!
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
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Learn how to make Tzatziki sauce. This Greek cucumber yogurt sauce is great with chicken, grilled veggies, pita, chips, gyros, or as a raw veggie dip.
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