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
by The Gingered Whisk
Prep Time: 20 minutes
Cook Time: 20 minutes
Keywords: bake mint yogurt arugula beef
Ingredients (4 servings)
Meatballs
- 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
Sauce:
- 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
Arugula Salad:
- 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)
Instructions
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.
Enjoy!
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7 Comments
Cher Rockwell
June 14, 2013 at 4:37 PMThis challenge was a fun reminder of how versatile meatballs can be.
Your Greek version sound perfect for summer!
shelley c.
June 14, 2013 at 5:22 PMHey, ladybug does have a point… but those meatballs look good enough to eat without anything to soak them up, so I'd say everyone wound up happy 🙂 I love the flavors you used, and the sauce sounds so yummy. Thank you for being you and for joining in 🙂
SeattleDee
June 16, 2013 at 12:59 AMMint is a wonderful addition to the mix, and I love the idea of serving meatballs over greens instead of pasta. As always, your photos are terrific.
korenainthekitchen.com
June 17, 2013 at 8:20 PMYum, what a great idea for these meatballs! I bet they would be good tucked into a pita wrap – Ladybug is obviously on to something 😉
Suz
June 18, 2013 at 8:43 PMAwww, Ladybug. 🙂 I do like my helping of starch to soak up a sauce, but I think I might just survive without it if I was served these beautiful meatballs. Actually, I really love how fresh and light the whole meal looks and the flavours sound so good. Zesty herby cheese sauce? COUNT ME IN!
Lisa
June 20, 2013 at 2:26 AMOh, Jenni, these Greek meatballs look amazing! I could eat that sauce with a spoon, and putting it on perfectly herbed and spiced meatballs is brilliant! I feel like breaking a plate 🙂 Love to you and the little bun 🙂 xo
Mira
October 25, 2016 at 1:12 AMYummy!