Yup, I love meatballs. They are fun to eat, they are relatively quick to make (especially if you bake them!) and you can do soooo much with them beyond the traditional Italian ‘sketti and meatballs. I have actually already posted several non-Italian meatball recipes already (Ginger Pork Meatballs
and Hawaiian Meatballs
) and was excited to give another recipe a shot.
These meatballs were delicious! They were tender and sooo flavorful, and I love love loved that sauce! We ate these like crazy. Except for poor Ladybug who threw a fit because she had nothing to “soak it up” with. Apparently my girl still believes that meatballs need spaghetti. Luckily I had some pita on hand and she was content with that. Then (and only then) would she eat, but she ended up loving these, too! And how can you not love a good meatball?
Greek Meatballs with Arugula Salad
Prep Time: 20 minutes
Cook Time: 20 minutes
Keywords: bake mint yogurt arugula beef
- 15 ounces “meatloaf mix” (a combination of ground beef, pork and veal)
- 1/3 cup dry breadcrumbs
- 1/3 cup grated red onion
- 1 TBSP chopped fresh mint
- 1 TBSP chopped fresh thyme
- 1/4 tsp ground allspice
- 1/4 tsp salt
- 1/4 tsp crushed red pepper
- 3 garlic cloves, minced
- 1 large egg, lightly beaten
- 1 tsp fresh chopped mint
- 1 tsp fresh chopped thyme
- 1/2 cup plain greek yogurt
- 2 ounces feta cheese, crumbled
- 1 TBSP fresh lemon juice
- 1 TBSP lemon juice
- 1 TBSP extra virgin olive oil
- 1/8 tsp salt
- 1/4 tsp pepper
- 4 cups baby arugula leaves
- 1 1/2 cups diagonally sliced cucumber (seeded and peeled)
Preheat oven to 350F.
In a large bowl mix together the ingredients for the meatballs.
Form the mixture into about 1″ balls and place on a rimmed baking sheet that has been sprayed with cooking spray.
Bake for 20-30 minutes, or until done.
In the bowl of a food processor, combine the ingredients for the sauce and process until smooth (about 10 pulses).
In a large bowl whisk together the lemon juice, olive oil, salt and pepper.
Add the arugula and cucumber and toss to coat.
Serve meatballs on a bed of the arugula salad, topped with a dollup of sauce and sprinkled with paprika, if desired.
(Cooking Light, May 2013)