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



For The Dipping Sauce:
For The Meatballs:


Instructions Checklist
  • 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.

Reviews (3)

85 Ratings
  • 5 star values: 10
  • 4 star values: 34
  • 3 star values: 26
  • 2 star values: 13
  • 1 star values: 2
Rating: 4 stars
I find these to be delicious and my husband and guests agree! I didn’t find these to be under seasoned but to each their own. I didn’t skewer I used a broiler pan and turned them half way thru. Cruncy outside and tender inside. Thanks MSL
Rating: 4 stars
AWESOME!! Holy moly these were good. I ofcourse practically doubled the garlic in the meatballs and used garlic in the yogurt dip. I also added a little more spice. Also, if you brown the meatballs in some hot olive oil and then bake them you get an amazing crunchy outside. The olive oil also helps with the flavor a bit. mmmmmmmmmmmm definitely making again.
Rating: 3 stars
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.