Looking for a crowd-pleaser? These Greek Style Meatballs with Yogurt Dipping Sauce are perfect for an appetizer or hors d’oeuvres for your next get together.
1cupGreek-style yogurt(if you can't find Greek-style, any yogurt will work, just won't need to thin it so much. Even can be made with non-fat or low-fat)
¾cupminced fresh cilantro
½cupchopped fresh mint leaf
1 ½tablespoonsminced jalapeno pepper
2clovesgarlicminced
Salt and freshly ground pepperto taste
Additional milk to thin to desired consistency
For the meatballs:
¾poundlean ground lamb
½poundlean ground beef
½cupfresh bread crumbsor as needed (when making the meatballs, the meat should hold together and not feel too loose, if it does, add a little more bread crumbs)
1egglightly beaten
2clovesgarlicminced
½cupchopped kalamata olivesI used a combo of chopped Kalamata and Italian oil cured green olives
⅓cupcrumbled feta cheese
¼cupchopped fresh cilantro
1teaspoondriedand in this case dried is better than fresh mint
1teaspooncuminor to taste
½teaspooncoriander
½teaspooncardamon(optional)
Salt and freshly ground pepperto taste
Instructions
For the dipping sauce: Mix all the ingredients together in a bowl. Thin as needed with some milk until you achieve a sauce that clings but is not overly thick. Refrigerate until ready to serve.
For the meatballs: Combine all the ingredients in a large bowl, mixing well with your hands. TEST a meatball by forming a small one and placing it in a small bowl; heat in the microwave for 30 seconds, taste and adjust seasonings to your liking. Make small, just bite-sized, balls. Set on a rimmed cookie sheet. (These can easily be made the day before; cover the sheet with foil and place in the refrigerator.) Set the oven to 400°F; when hot, cook the meatballs, shaking the pan once or twice, for about 10 minutes.