Spiced Meatballs with Greek Yogurt Mint Sauce, a perfect recipe for a Mediterranean dinner night. Beautifully spiced little meatballs with a refreshing yogurt mint sauce all wrapped up in a warm soft pita. So finger licking good!
Song of the day: Dune Mosse – Zucchero & Miles Davis.
Spiced Meatballs with Greek Yogurt Mint Sauce takes wonderful Mediterranean organic ingredients to a whole new level of flavor, texture, and beauty in a handheld simple fun way to eat!
Spiced meatballs that could mean a lot of things, but today it is taking us to the Mediterranean. I don’t know about you but I love little meatballs, they are always so enticing to me. If done well they can be the most flavourful tender moist morsels of food love that you can imagine.
I was inspired by Bon Appétit magazine on this one. It was on the cover of their April 2018 issue. The moment I saw those little morsels resting in that incredible Greek yogurt and those swirls of salsa verde I was hooked and wanted to get into the kitchen to make these. We did play a bit with the recipe as we did not have any lamb and I wanted to put a bit of a twist on the yogurt combining salsa verde with some wonderful fresh cut mint.
I have to say, being a couple and food blogging has its privileges. As most of you food bloggers already know from experience, it is a bit of work. Nicoletta works heavily on the blog full time as I still have a day job. I wish I could do more and that is our dream to make this for both of us a full-time gig, so universe, hear our prayers, and help us make that a reality. Enough of the sermon let’s get back to the story.
So what I was really trying to say, is that, as a couple, Nicoletta and I work together to create wonderful loving things in our kitchen and these Spiced Meatballs with Greek Yogurt Mint Sauce where just that. Nicoletta mixed up the herbs, meat, and spice and put it into the fridge to rest. This will get all those spices and flavors beautifully infused into the wonderful organic ground beef. I chopped up some fresh mint right into some wonderful organic Greek yogurt and mixed it up. I absolutely love Greek yogurt, it is rich, a bit thicker, and has an amazing acidity to it that is the plain one, the perfect foundation for all those herbs and finally a perfect place for those wonderful meaty morsels to lay in.
This recipe is really simple and add in that the meatballs are roasted in the oven after you have artistically scooped and rolled them to precise roundness and placed them on a parchment-lined baking sheet. The sauce just needs a few scoops of salsa verde and just before the meatballs are done I place a few small pita bread in the oven to warm them up and make them soft so we can wrap all those good things up into a nice handheld parcel.
The meatballs look wonderful, nicely roasted with all those juices all browned up, yum. I think I’ll just steal one. Quality control! lol.
Look at the beautiful contrast in color, that creamy white of the yogurt, the vibrant green of the salsa verde, and those muted pale mint leaves just give a wonderful canvas for the meatballs to be featured. Those meatballs look so juicy and after our quality control department sampled them, we have two thumbs up!
My apologies, the extra virgin cold pressed olive oil has informed me that I had forgotten to mention its brilliance and beauty. You can’t have Mediterranean without the e.v.o. oil!
I love this intimate and interactive food style. Scooping up all those flavors into that soft and warm pita which feels so wonderful in my hand. A quick wrap and I am ready to sink my teeth into this creation.
OMG, the pita is chewy yet tender and soft and the edge a bit crisp. The yogurt mint sauce is perfectly acidic, creamy, those sweet aromatic notes from the mint leaves and that vibrant fresh rich flavor drop of the salsa verde leads us to the meatballs in a very sultry and almost primitive way. The meatballs are so tender and moist the juices I feel running onto my chin. The flavors of turmeric, cumin, oregano are rhythmic pleasures to my tongue and that hit of child flakes packs enough of a jab to delight the senses. This spiced meatball cannot be what it is without that oh so familiar garlic and I have to say that ground beef from Sunworks Farm has such a wonderful flavor and you can sure feel the happiness of that cow as it grazed those beautiful grassy fields.
Mediterranean has always been on the top of my list as favorite cuisines and this recipe for Spiced Meatballs with Greek Yogurt Mint Sauce reiterates why I love it so much! Make tonight a Mediterranean night!
Cut! That’s a wrap!
Can I have a napkin please, lol.
Song of the day: Dune Mosse – Zucchero & Miles Davis.Print
Spiced Meatballs with Greek Yogurt Mint Sauce takes great organic tasty Mediterranean ingredients and take them to new heights in flavor, texture, and beauty in a wonderful handheld intimate and interactive feast!
- 1 large egg
- 1/2 cup Panko breadcrumbs
- 1/2 tsp ground cumin
- a pinch dried oregano
- 1/4 tsp ground turmeric
- 1/4 tsp red pepper flakes
- 1/4 cup parsley, finely chopped
- 2 Tbsp plus 1/2 cup e.v.o. oil
- 1 1/2 tsp salt
- 2 garlic cloves, divided
- 1 lb (about 500 g) lean ground beef
Greek Yogurt Mint Sauce:
- 4 mint leaves chopped
- 1 cup Greek Yogurt
- 2 tbsp e.v.o. oil
- 4 tbsp fresh parsley
- 1/4 cup e.v.o. oil
- 1 clove garlic
- pinch paprika (optional)
- Pita bread, for serving (optional)
- In a large bowl, combine egg, panko, cumin, oregano, turmeric, red pepper flakes, finely chopped parsley, 2 Tbsp e.v.o oil, and salt. Finely grate 1 garlic clove.
- Add ground beef and stir with your hands until evenly distributed.
- Cover with plastic wrap and set in the refrigerator to rest for at least 1 hour.
- Take out of the fridge, place a rack in the upper third of the oven. Preheat the oven to 425° F.
- Gently roll ground beef mixture in between your hands into a 1 1/2″-diameter (about the size of a golf ball). We made 26 with the mixture
- Place on a rimmed baking sheet lined with parchment paper, spacing evenly apart.
- Bake meatball in the preheated oven for about 10-12 minutes.
- Meanwhile, make the sauce.
- Mix chopped mint into yogurt and blend.
- In a small food processor blend parsley, oil, garlic, and season with salt and pepper. Pulse until smooth.
- Spread yogurt over plates, swirl in salsa verde and add meatballs on top.
- Drizzle a bit of olive oil and sprinkle with some paprika.
- Ready to serve with some beautifully warmed pita.
- Salsa verde can be done few days ahead. Keep in a jar, with olive oil covering the top, with the lid, in the refrigerator.
- The paprika is optional.
- Remember that you need at least an hour of marination time for the ground beef.