Baked Greek Meatballs with Yogurt Dipping Sauce
Serves 6-8 (makes 25-30 meatballs)
Adapted from Chow
These meatballs come together quickly and are equally good made with lamb or beef. Lamb, though, is my personal preference, because it’s so tender and flavorful—and authentically Greek. If you serve this as an appetizer, it will feed six to eight people. If dished up as an entrée, it makes a good meal for four or five.
For the Meatballs:
1 pound ground lamb or beef
¼ cup finely chopped onion
1 tablespoon finely chopped mint
1 tablespoon finely chopped cilantro
1 garlic clove, minced
1 teaspoon ground coriander
¾ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon cinnamon
¼ teaspoon freshly ground black pepper
For the Yogurt Sauce:
7 ounces Greek yogurt
2 teaspoons finely chopped fresh cilantro
2 teaspoons finely chopped fresh mint
1 teaspoon ground cumin
Zest of one lemon, finely grated
To Make Meatballs:
Arrange the rack in the middle of the oven, and preheat oven to 375 degrees.
In a large bowl, combine all meatball ingredients and mix thoroughly with your hands. Taking about two teaspoons of the meat mixture, form it into a round ball. Place it on baking sheet and repeat until all meat is formed into balls.
Bake meatballs until no longer pink in the middle, about 15 minutes. Let cool slightly and serve with yogurt sauce.
To Make Yogurt Sauce:
Combine all sauce ingredients into a small bowl, mix well, and season to taste with salt and freshly ground pepper.
big world | small kitchen
http://www.bigworldsmallkitchen.com/recipe/baked-greek-meatballs-recipe
