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Greek Meatballs

Greek Meatballs

These juicy baked Greek meatballs are a Mediterranean twist on a weeknight favorite. Seasoned with fresh mint, dill and tangy feta and served with creamy homemade tzatziki, they’re perfect as a satisfying appetizer or the main event.

Calories
110
Carbohydrates
24g
Protein
10g
Potassium
754mg
Fiber
2g
Sugar
13g

Ingredients

  • 1/3 cup whole wheat panko bread crumbs
  • 1 large egg, beaten
  • 1 large egg white, beaten
  • 1 garlic clove, minced
  • 3/4 teaspoon salt
  • 1 teaspoon minced fresh mint
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 3/4 cup crumbled feta cheese
  • 1-1/2 pounds ground lamb
  • tzatziki:
  • 1-1/2 cups plain Greek yogurt
  • 1/2 cup peeled grated cucumber, strained
  • 2 garlic cloves, minced
  • 2 teaspoons lemon juice
  • 1 teaspoon snipped fresh dill
  • 1/4 teaspoon salt
  • Optional: Grated cucumber and fresh dill

Direction

  1. Preheat oven to 350°. In a large bowl, combine the first nine ingredients. Crumble lamb over mixture and mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack, on a rimmed baking sheet. Bake until internal temperature reaches 165°, 20-25 minutes.
  2. Meanwhile, combine tzatziki ingredients. If desired, garnish with additional grated cucumber and dill.

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