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Under 30 Minutes

Under 30 Minutes

Skewered Greek Meatballs

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

  • prep: 15 mins
    total time: 25 mins
  • servings: 6

Ingredients

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

Directions

  1. Step 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. Step 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. Step 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.

Source
Martha Stewart Living, February 2011

Reviews (1)

  • 8 Mar, 2014

    The basic idea was great. I found that the meatballs were lacking something. Perhaps more onion, garlic, or salt was needed. I'm not sure.

    I make regular Italian meatballs all of the time, and find having them on a broiling rack, closer to the heat for a bit longer to get a crust on all sides, really gives a fantastic flavor. The skewers made it so I couldn't get a crust all over, so I ended pulling them off and doing my usual trick on the racks.