Under 30 Minutes

Skewered Greek Meatballs

Mediterranean ingredients flavor these little meatballs. Yogurt sauce with mint and lemon makes a refreshing accompaniment.

  • Prep:
  • Total Time:
  • Servings: 6
Skewered Greek Meatballs

Source: Martha Stewart Living, February 2011


For The Dipping Sauce:

  • 1 cup Greek yogurt (2 percent)
  • 1 medium cucumber, peeled, seeded, and grated
  • 3 tablespoons finely chopped fresh mint
  • 1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
  • Coarse salt and freshly ground pepper

For The Meatballs:

  • 1/2 recipe Ground-Meat Mix (about 1 3/4 pounds)
  • 3/4 cup finely crumbled feta cheese
  • 1 tablespoon finely chopped fresh oregano
  • 1/4 teaspoon crushed red-pepper flakes
  • Extra-virgin olive oil, for hands and baking sheet


  1. Make the dipping sauce: Mix together yogurt, cucumber, mint, lemon zest and juice, and 3/4 teaspoon salt in a medium bowl; season with pepper.

  2. Make the meatballs: Gently mix together meat, feta, oregano, and red-pepper flakes in a bowl; do not overmix. Form mixture into thirty 1 1/4-inch meatballs. (You may need to oil your hands to prevent mixture from sticking.) Slide 5 meatballs onto each of 6 metal skewers.

  3. Preheat broiler, with rack in top third of oven. Lightly brush a rimmed baking sheet with oil. Broil skewers on baking sheet until just cooked through and deep golden brown, about 8 minutes. Serve with dipping sauce.

Cook's Notes

Uncooked meatballs can be frozen for up to 1 month (freeze on parchment-lined baking sheets until firm, then transfer to resealable plastic bags). Thaw in refrigerator overnight, skewer, then proceed with step 3.


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