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Skewered Greek Meatballs

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

Source: Martha Stewart Living, February 2011
Total Time Prep Servings

Ingredients

For The Dipping Sauce:

For The Meatballs:

Directions

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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Reviews

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How would you rate this recipe?
85
  • Courtney McCallum
    5 JUL, 2014
    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.
    Reply
  • misspudding
    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.
    Reply

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