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.