Food & Cooking Recipes Appetizers Skewered Greek Meatballs 3.4 (85) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 25 mins Servings: 6 Mediterranean ingredients flavor these little meatballs. Yogurt sauce with mint and lemon makesa refreshing accompaniment. 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: ½ recipe Ground-Meat Mix (about 1 ¾ pounds) ¾ cup finely crumbled feta cheese 1 tablespoon finely chopped fresh oregano ¼ teaspoon crushed red-pepper flakes Extra-virgin olive oil, for hands and baking sheet Directions 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. 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. 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. Cook's Notes Baked meatballs can be refrigerated for up to 2 days. Rate it Print