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. Dipping sauce can be refrigerated overnight. Baked meatballs can be refrigerated for up to 2 days.


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