Greek Meatballs

Somewhere recently I saw a mention of lamb meatballs and it’s been haunting me ever since. I definitely had to do something to get it off my brain. So I decided to play around with the concept. Here’s what I came up with:

Greek Meatballs over Couscous with Yogurt Sauce
1 cup couscous
1 onion
parsley
1 lb ground lamb
1 garlic clove
Greek seasoning (mine comes from Penzey’s)
1/3 cup breadcrumbs
1 egg
2 tbsp heavy cream
1 cup feta cheese
4 cups spinach
1 cup cherry tomatoes, halved
8 oz plain yogurt
1 small cucumber
4 tbsp lemon juice

Cook 1/4 of the onion in a few tsp of olive oil. Add the couscous and some chopped parsley. Add water as instructed by couscous package and cook according to direction.
Make lamb meatballs by combining lamb with 1/2 cup chopped onion, egg, cream, chopped garlic clove, Greek seasoning, salt and pepper, 1/2 cup feta, and breadcrumbs. Mix and form meatballs.
Place meatballs on greased baking sheet and add cherry tomatoes and bake at 350 for 20 minutes.
Wilt spinach in a pan with a small amount of olive oil, seasoning with salt and pepper.
Mix yogurt with remaining onion, remaining feta, lemon juice, Greek seasoning, salt and pepper and small cucumber which has been peeled and chopped.

Serve by placing couscous on the bottom and topping with meatballs, spinach and tomatoes and yogurt sauce on top.

This was SO good. A wonderfulm lighter alternative to regular spaghetti and meatballs and easier to eat than souvlaki pitas. I loved it. The meatballs are tender and flavorful and the yogurt sauce is creamy and delicious. Absolutely fantastic. And my kids love Greek food so it was a hit all around.

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14 Responses to Greek Meatballs

  1. Lyndsey says:

    These sound really good. I posted my lamb kabobs that used ground lamb. Fummy that’s the first time I’ve used it that way! It’s a great idea making meatballs!

  2. marthaandme says:

    I love lamb kebabs too.

  3. Ana says:

    This sounds really delicious, you created a lovely recipe. One question: Can you find ground up lamb, or do you ask the butcher to grind it for you? I don’t think I’ve ever seen ground lamb in my supermarket.

  4. marthaandme says:

    I used to go to a butcher shop where they kept it in the freezer, but now my grocery store is selling it. I was surprised to see it there.

  5. Alexandra says:

    This sounds fabulous. The combinations of ingredients make such good sense, yet I never would have thought of putting them together this way. Thanks for the suggestion. My husband loves ALL meatballs, so I bet this recipe will make him happy.

  6. Frugal Kiwi says:

    Living here in New Zealand, the land of lamb, we do eat a bit of it and have been eating more lately. This sounds like a great one to add to the rotation.

  7. marthaandme says:

    Oh, I’ll bet you have some lovely lamb available to you!

  8. marthaandme says:

    I hope he likes it!

  9. You’re killing me with these temptations. :o) Clearly, I need to stock my pantry for fall.

  10. Yum yum yum. I just posted this to FB. I want to make this when the girls–who aren’t eating meat these days–aren’t home for dinner…

  11. marthaandme says:

    Both of my kids went through the vegetarian trial and neither one stuck with it. It sure makes it interesting to try to cook when different people are eating different things, doesn’t it?

  12. Great photo and recipe. I’m pretty sure this is exactly what I need for dinner tonight. Thanks for helping me make up my mind.

  13. Kerry Dexter says:

    isn’t it interesting how an ingredient or a food idea can stay in your mind, asking you to do somehting about it? lovely job you’ve done with this dish, thanks.

  14. I’m a meatball fan, but so some reason the flavor of lamb always throws me. I’ll have to give this a try though.

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