Best 2 Greek Meatballs Feta Yogurt Sauce And Lemon Couscous Recipes

Indulge in the flavors of the Mediterranean with these delectable Greek meatballs, an explosion of taste served atop a bed of fluffy lemon couscous and drizzled with a creamy feta yogurt sauce. These tender and juicy meatballs are crafted with a blend of ground lamb and beef, seasoned to perfection with a symphony of herbs and spices, including fragrant oregano, savory thyme, and zesty lemon zest. Accompanying these meatballs is a refreshing lemon couscous, infused with the brightness of lemon and the delicate aroma of fresh herbs. To complete this culinary journey, a velvety feta yogurt sauce brings together creamy Greek yogurt, tangy feta cheese, and a hint of garlic, creating a harmonious balance of flavors that will tantalize your taste buds. Prepare to be transported to the sun-kissed shores of Greece with every bite of this delightful dish.

Check out the recipes below so you can choose the best recipe for yourself!

KOFTEDES GREEK MEATBALLS

Koftedes Greek Meatballs image

All-star keftedes Greek meatballs recipe. Tender on the inside, crispy on the outside. Flavor-packed with fresh mint, spices and a lemony Greek sauce!

Provided by The Mediterranean Dish

Categories Entree

Time 35m

Number Of Ingredients 20

Ingredients

1 medium yellow onion, grated
3 garlic cloves, minced
Private Reserve Greek Extra Virgin Olive Oil (click here to purchase)
1 slice, day old bread, cubed and soaked in milk (you can use pita bread, if you like)
1 lb lean ground beef
1/2 lb ground lamb or pork
1 large egg PLUS 1 egg yolk, divided
1/4 cup chopped fresh mint leaves
1 tbsp organic ground coriander
1 tsp dried oregano, preferably Greek oregano
1 tsp organic ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Salt and pepper
3 lemons, zested and juiced
Flour for dredging
1 1/4 cup chicken broth
1 Greek salad recipe
1 Tzatziki Sauce Recipe
Pita Bread

Steps:

If serving in bowls as suggested in this post, first prepare the Greek salad according to this recipe (dress salad later, if you prefer) and Tzatziki sauce according to this recipe. Set aside or refrigerate for now.
In a large skillet like this one, heat 2 tbsp Private Reserve olive oil over medium heat. Add onions and garlic and cook until golden and translucent, stirring regularly. Transfer the onions and garlic mixture to a large mixing bowl to cool. Set skillet aside for later.
Wring the excess milk out of the soaked bread. Add the bread to the mixing bowl.
To the mixing bowl add the ground beef and lamb (or pork), 1 egg, fresh mint, spices, salt and pepper, and 1 tbsp lemon zest. Mix by hand until until mixture is fully incorporated.
Form the meat mixture into balls (each the size of a heaping tablespoon.) Roll meatballs into the flour to lightly coat and place them on a large tray for now.
In the large skillet you used earlier, add 1/4 cup Private Reserve olive oil. Heat over medium-high. Turn heat to medium and add the meatballs to cook (do this in batches if you need to.) Cook meatballs for 10 minutes or so, turning occasionally, until fully cooked and well-crusted on all sides.
With a slotted spoon, remove meatballs from skillet onto paper towels to drain any excess fat. Meanwhile, carefully discard most of the cooking fat from skillet (best to dump into a tin can until cooled). Return skillet to stove-top over medium heat.
Whisk the 1 egg yolk with the chicken broth and lemon juice. Add to cooking skillet with the remaining lemon zest, then add the meatballs back in. Cook over medium heat for another 5 minutes until the lemon sauce thickens.
Serve hot in bowls with pita bread, Greek salad and Tzatziki sauce. Or serve in pita pockets as sandwiches, if you prefer.

Nutrition Facts : ServingSize 4 meatballs, Calories 134 calories, Sugar 5.8 g, Sodium 188.9 mg, Fat 6.2 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 8.9 g, Fiber 0.7 g, Protein 11.5 g, Cholesterol 49.7 mg

FETA-YOGURT SAUCE

Feta-Yogurt Sauce image

Categories Sauce Cheese Dairy No-Cook Yogurt Salad Dressing Feta Spring Winter Kosher Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5

Ingredients

1/2 cup crumbled feta cheese (about 3 ounces)
1/2 cup plain yogurt
2 1/2 tablespoons chopped fresh chives
1 1/2 tablespoons fresh lemon juice
1 teaspoon dried oregano

Steps:

Using fork, mash feta cheese in small bowl. Mix in remaining ingredients. Season to taste with salt and pepper. Let stand 30 minutes to allow flavors to develop. (Sauce can be made 2 days ahead. Cover and refrigerate.)

Tips:

Prepare your ingredients in advance: Mise en place, the French culinary term for having all your ingredients measured, chopped, and ready to go before you start cooking, is essential for any recipe, but especially when you're cooking multiple dishes at the same time. This will help you stay organized and prevent any mishaps.

Don't overcook the meatballs: The meatballs should be cooked through but still juicy. Overcooking will make them dry and tough.

Make sure the feta yogurt sauce is well chilled before serving: This will help it to thicken and become more flavorful.

Use fresh lemon juice: Fresh lemon juice will give the couscous a bright, citrusy flavor.

Garnish the dish with fresh herbs: Fresh herbs, such as parsley, mint, or dill, will add a pop of color and flavor to the dish.

Conclusion:

This Greek-inspired meal is a delicious and easy-to-make weeknight dinner. The meatballs are juicy and flavorful, the feta yogurt sauce is creamy and tangy, and the lemon couscous is light and refreshing. Whether you're serving it to your family or to guests, this dish is sure to be a hit.