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This recipe makes enough tender meatballs for sandwiches the next day.

This Story Originally Appeared On southernliving.com


Credit: Greg Dupree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox

Recipe Summary test

30 mins
40 mins
Serves 4 (serving size: 5 meatballs, 1/2 cup rice, 1/4 cup sauce)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler with oven rack 6 inches from heat. Place ground chuck, feta cheese, oregano, parsley, crushed red pepper, egg, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper in large bowl, and gently combine.

  • Shape mixture into 32 meatballs, and place on a large aluminum foil-lined rimmed baking sheet. Broil until meatballs are no longer pink in centers, 8 to 10 minutes.

  • Meanwhile, stir together yogurt, cucumber, mint, dill, lemon zest, lemon juice, and remaining 1 teaspoon salt and 1/2 teaspoon pepper in a bowl.

  • Reserve 12 meatballs and 1 cup cucumber-yogurt sauce for stuffed pitas (see Leftovers, below). Serve remaining meatballs and cucumber-yogurt sauce with hot cooked rice.

Chef's Notes

LEFTOVERS: Reheat 12 meatballs; stuff 3 meatballs into each of 4 warm pita bread halves. Add lettuce, tomato, and red onion; top with 1 cup cucumber-yogurt sauce.