Recipe by KPD
My twist on a Rachel Ray recipe. If you can't find Greek yogurt, you could use a combination of sour cream and mayo. Fresh mint is a nice variation to the sauce. This recipe originally called for ground chicken.
- 1 tablespoon extra virgin olive oil
- 1 small red onion, finely chopped, divided
- 4 garlic cloves, chopped, divided
- 5 ounces frozen chopped spinach (defrost and squeeze out moisture)
- 3⁄4 cup crumbled feta cheese
- 1⁄2 lb ground beef
- 1⁄2 lb ground lamb
- 1 tablespoon grill seasoning (recommended ( McCormick Montreal Seasoning)
- 1 egg, slightly beaten
- 1⁄4 cup Italian breadcrumbs
- 1 1⁄2 cups Greek yogurt
- 1⁄3 seedless cucumber, peeled and chopped
- 3 tablespoons fresh dill or 3 tablespoons of fresh mint, chopped
- 1⁄2 lemon, juiced
- 1⁄2 teaspoon oregano, dried
- salt, to taste
Directions See How It's Made
- Preheat the oven to 400 degrees F.
- In a bowl combine 3 cloves of garlic and all of red onion EXCEPT 2 tablespoons, reserve 1 garlic clove and onion for yogurt sauce.
- Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion.
- Add feta, egg, breadcrumbs, ground beef, lamb and grill seasoning to the bowl. Mix and combine well.
- Form mixture into 1 1/2-inch, bite-sized meatballs. Place the meatballs on a nonstick cookie sheet. ***At this point you could refrigerate until ready to bake.
- Bake meatballs at 375 degrees for 20 minutes until they are cooked through.
- To make the sauce, place yogurt, 1 garlic clove, 2 Tablespoons onion, cucumber, dill, lemon juice, oregano and a little salt in food processor and process until smooth. Adjust seasonings to taste and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks.