Spiced Meatballs with Greek Yogurt Mint Sauce

Spiced Meatballs with Greek Yogurt Mint Sauce

  • Author: Loreto and Nicoletta
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 4-6 servings 1x
  • Category: Meat
  • Method: Baking
  • Cuisine: Mediterranean


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

Salsa Verde:

  • 4 tbsp fresh parsley
  • 1/4 cup e.v.o. oil
  • 1 clove garlic
  • pinch paprika (optional)
  • Pita bread, for serving (optional)


  1. 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.
  2. Add ground beef and stir with your hands until evenly distributed.
  3. Cover with plastic wrap and set in the refrigerator to rest for at least 1 hour.
  4. Take out of the fridge, place a rack in the upper third of the oven. Preheat the oven to 425° F.
  5. 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
  6. Place on a rimmed baking sheet lined with parchment paper, spacing evenly apart.
  7. Bake meatball in the preheated oven for about 10-12 minutes.
  8. Meanwhile, make the sauce.
  9. Mix chopped mint into yogurt and blend.
  10. In a  small food processor blend parsley, oil, garlic, and season with salt and pepper. Pulse until smooth.
  11. Spread yogurt over plates, swirl in salsa verde and add meatballs on top.
  12. Drizzle a bit of olive oil and sprinkle with some paprika.
  13. Ready to serve with some beautifully warmed pita.



  1. Salsa verde can be done few days ahead. Keep in a jar, with olive oil covering the top, with the lid, in the refrigerator.
  2. The paprika is optional.
  3. Remember that you need at least an hour of marination time for the ground beef.
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