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Gallery Skewered Greek Meatballs Recipe Summary prep: 15 mins total: 25 mins Servings: 6
Ingredients For The Dipping Sauce: 1 cup Greek yogurt (2 percent) 1 medium cucumber, peeled, seeded, and grated 3 tablespoons finely chopped fresh mint 1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice Coarse salt and freshly ground pepper For The Meatballs: 1/2 recipe Ground-Meat Mix (about 1 3/4 pounds) 3/4 cup finely crumbled feta cheese 1 tablespoon finely chopped fresh oregano 1/4 teaspoon crushed red-pepper flakes Extra-virgin olive oil, for hands and baking sheet
Cook’s Notes Uncooked meatballs can be frozen for up to 1 month (freeze on parchment-lined baking sheets until firm, then transfer to resealable plastic bags). Thaw in refrigerator overnight, skewer, then proceed with step 3. Dipping sauce can be refrigerated overnight. Baked meatballs can be refrigerated for up to 2 days. Cook’s Notes Baked meatballs can be refrigerated for up to 2 days.
Gallery Skewered Greek Meatballs
Recipe Summary prep: 15 mins total: 25 mins Servings: 6
Gallery
Skewered Greek Meatballs
Skewered Greek Meatballs
Skewered Greek Meatballs
Recipe Summary prep: 15 mins total: 25 mins Servings: 6
Recipe Summary
prep: 15 mins total: 25 mins
Servings: 6
prep: 15 mins
total: 25 mins
prep:
15 mins
total:
25 mins
Servings: 6
6
Ingredients
Ingredients
1 cup Greek yogurt (2 percent) 1 medium cucumber, peeled, seeded, and grated 3 tablespoons finely chopped fresh mint 1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice Coarse salt and freshly ground pepper
1/2 recipe Ground-Meat Mix (about 1 3/4 pounds) 3/4 cup finely crumbled feta cheese 1 tablespoon finely chopped fresh oregano 1/4 teaspoon crushed red-pepper flakes Extra-virgin olive oil, for hands and baking sheet
Directions
Make the dipping sauce: Mix together yogurt, cucumber, mint, lemon zest and juice, and 3/4 teaspoon salt in a medium bowl; season with pepper.
Make the meatballs: Gently mix together meat, feta, oregano, and red-pepper flakes in a bowl; do not overmix. Form mixture into thirty 1 1/4-inch meatballs. (You may need to oil your hands to prevent mixture from sticking.) Slide 5 meatballs onto each of 6 metal skewers.
Preheat broiler, with rack in top third of oven. Lightly brush a rimmed baking sheet with oil. Broil skewers on baking sheet until just cooked through and deep golden brown, about 8 minutes. Serve with dipping sauce.
Cook’s Notes Uncooked meatballs can be frozen for up to 1 month (freeze on parchment-lined baking sheets until firm, then transfer to resealable plastic bags). Thaw in refrigerator overnight, skewer, then proceed with step 3. Dipping sauce can be refrigerated overnight. Baked meatballs can be refrigerated for up to 2 days.
Cook’s Notes Baked meatballs can be refrigerated for up to 2 days.
Cook’s Notes
Uncooked meatballs can be frozen for up to 1 month (freeze on parchment-lined baking sheets until firm, then transfer to resealable plastic bags). Thaw in refrigerator overnight, skewer, then proceed with step 3. Dipping sauce can be refrigerated overnight. Baked meatballs can be refrigerated for up to 2 days.
Baked meatballs can be refrigerated for up to 2 days.
Reviews (3)
Add Rating & Review 85 Ratings 5 star values: 10 4 star values: 34 3 star values: 26 2 star values: 13 1 star values: 2
Reviews (3)
Add Rating & Review 85 Ratings 5 star values: 10 4 star values: 34 3 star values: 26 2 star values: 13 1 star values: 2
Add Rating & Review
85 Ratings 5 star values: 10 4 star values: 34 3 star values: 26 2 star values: 13 1 star values: 2
85 Ratings 5 star values: 10 4 star values: 34 3 star values: 26 2 star values: 13 1 star values: 2
85 Ratings 5 star values: 10 4 star values: 34 3 star values: 26 2 star values: 13 1 star values: 2
5 star values: 10 4 star values: 34 3 star values: 26 2 star values: 13 1 star values: 2
Martha Stewart Member Rating: 4 stars 05/05/2019 I find these to be delicious and my husband and guests agree! I didn’t find these to be under seasoned but to each their own. I didn’t skewer I used a broiler pan and turned them half way thru. Cruncy outside and tender inside. Thanks MSL Martha Stewart Member Rating: 4 stars 07/05/2014 AWESOME!! Holy moly these were good. I ofcourse practically doubled the garlic in the meatballs and used garlic in the yogurt dip. I also added a little more spice. Also, if you brown the meatballs in some hot olive oil and then bake them you get an amazing crunchy outside. The olive oil also helps with the flavor a bit. mmmmmmmmmmmm definitely making again. Martha Stewart Member Rating: 3 stars 03/08/2014 The basic idea was great. I found that the meatballs were lacking something. Perhaps more onion, garlic, or salt was needed. I'm not sure. I make regular Italian meatballs all of the time, and find having them on a broiling rack, closer to the heat for a bit longer to get a crust on all sides, really gives a fantastic flavor. The skewers made it so I couldn't get a crust all over, so I ended pulling them off and doing my usual trick on the racks.Martha Stewart Member
Rating: 4 stars 05/05/2019
I find these to be delicious and my husband and guests agree! I didn’t find these to be under seasoned but to each their own. I didn’t skewer I used a broiler pan and turned them half way thru. Cruncy outside and tender inside. Thanks MSL
Rating: 4 stars
Rating: 4 stars 07/05/2014
AWESOME!! Holy moly these were good. I ofcourse practically doubled the garlic in the meatballs and used garlic in the yogurt dip. I also added a little more spice. Also, if you brown the meatballs in some hot olive oil and then bake them you get an amazing crunchy outside. The olive oil also helps with the flavor a bit. mmmmmmmmmmmm definitely making again.
Rating: 3 stars 03/08/2014
The basic idea was great. I found that the meatballs were lacking something. Perhaps more onion, garlic, or salt was needed. I’m not sure. I make regular Italian meatballs all of the time, and find having them on a broiling rack, closer to the heat for a bit longer to get a crust on all sides, really gives a fantastic flavor. The skewers made it so I couldn’t get a crust all over, so I ended pulling them off and doing my usual trick on the racks.
Rating: 3 stars
All Reviews for Skewered Greek Meatballs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Skewered Greek Meatballs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
