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Category: Meatballs
Prep Time: Cook Time: Total Time:
Makes: 12 Meatballs
For the Feta Yogurt Dressing —
Combine:
1/4 cup feta cheese, crumbled
1/4 cup plain yogurt
2 tbsp fresh lemo1n juice
1/2 tbsp kosher salt
1/4 tbsp black pepper
For the Lemon Couscous —
Bring to a Boil; Add:
3/4 cup chicken broth
1/4 cup fresh lemon juice
1 tbsp unsalted butter
1/2 tbsp kosher salt
3/4 cup dry plain couscous
For the Greek Meatballs —
Combine:
1 cup bread crumbs
1/4 cup milk (whole or 2%)
1/4 cup feta cheese, crumbled
1/4 cup minced fresh parsley
2 tbsp scallions, minced
1 tbsp kosher salt
2 tbsp dried oregano leaves
1 egg, lightly beaten
Stir in:
1 lb ground chuck
2 tbsp olive oil
Add:3/4 cup kalamata olives, pitted, halved
1 tbsp garlic, minced
1 tbsp red pepper flakes
6 cups tomatoes, quartered, or 2 cans whole tomatoes
Salt and pepper to taste
Serve with:
Lemon Couscous, above
Feta Yogurt Dressing, above
Chopped cucumber
Lemon zest
Combine all ingredients in a bowl and stir well. Cover and chill until ready to use. Bring broth, lemon juice, butter, and salt to a boil in a saucepan. Remove from heat, add couscous, stir, and cover. Let stand 5 minutes, then fluff with a fork.
Combine crumbs, milk, feta, parsley, scallions, salt, oregano, and egg in a mixing bowl. Stir in the ground chuck and mix lightly but well. Shape the mixture into balls about 2 inch in diameter. Heat oil in a large saute pan over medium-high. Add meatballs and brown on all sides, about 5 minutes. Remove from pan and keep warm. Add olives, garlic, and pepper flakes to the pan and saute 1 minute. Stir in tomatoes and cook 10 minutes. Season with salt and pepper, return meatballs to the pan, and simmer 5 minutes, or until cooked through. Serve over couscous, topped with feta dressing and garnished with cucumber and lemon zest.
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GREEK MEATBALLS WITH LEMON COUSCOUS
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Category: Meatballs
Prep Time: Cook Time: Total Time:
Makes: 12 Meatballs
For the Feta Yogurt Dressing —
Combine:
1/4 cup feta cheese, crumbled
1/4 cup plain yogurt
2 tbsp fresh lemo1n juice
1/2 tbsp kosher salt
1/4 tbsp black pepper
For the Lemon Couscous —
Bring to a Boil; Add:
3/4 cup chicken broth
1/4 cup fresh lemon juice
1 tbsp unsalted butter
1/2 tbsp kosher salt
3/4 cup dry plain couscous
For the Greek Meatballs —
Combine:
1 cup bread crumbs
1/4 cup milk (whole or 2%)
1/4 cup feta cheese, crumbled
1/4 cup minced fresh parsley
2 tbsp scallions, minced
1 tbsp kosher salt
2 tbsp dried oregano leaves
1 egg, lightly beaten
Stir in:
1 lb ground chuck
2 tbsp olive oil
Add:3/4 cup kalamata olives, pitted, halved
1 tbsp garlic, minced
1 tbsp red pepper flakes
6 cups tomatoes, quartered, or 2 cans whole tomatoes
Salt and pepper to taste
Serve with:
Lemon Couscous, above
Feta Yogurt Dressing, above
Chopped cucumber
Lemon zest
Combine all ingredients in a bowl and stir well. Cover and chill until ready to use. Bring broth, lemon juice, butter, and salt to a boil in a saucepan. Remove from heat, add couscous, stir, and cover. Let stand 5 minutes, then fluff with a fork.
Combine crumbs, milk, feta, parsley, scallions, salt, oregano, and egg in a mixing bowl. Stir in the ground chuck and mix lightly but well. Shape the mixture into balls about 2 inch in diameter. Heat oil in a large saute pan over medium-high. Add meatballs and brown on all sides, about 5 minutes. Remove from pan and keep warm. Add olives, garlic, and pepper flakes to the pan and saute 1 minute. Stir in tomatoes and cook 10 minutes. Season with salt and pepper, return meatballs to the pan, and simmer 5 minutes, or until cooked through. Serve over couscous, topped with feta dressing and garnished with cucumber and lemon zest.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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