Greek Meatballs with Cucumber-Yogurt Sauce and Rice Recipe

• 份量: 5 servings
• 总时间: 40 minutes

配料

2 pounds ground chuck

4 ounces feta cheese, crumbled (about 1 cup)

2 tablespoons chopped fresh oregano

1 tablespoon chopped fresh flat-leaf parsley

1/2 teaspoon crushed red pepper

1 large egg, lightly beaten

2 teaspoons kosher salt, divided

1 teaspoon black pepper, divided

1 1/2 cups whole milk Greek yogurt (about 12 oz.)

1 large cucumber, peeled, seeded, and grated (about 1/2 cup)

3 tablespoons chopped fresh mint

1 tablespoon chopped fresh dill

1/2 teaspoon lemon zest plus 1 Tbsp. fresh juice

2 cups cooked basmati rice

步骤

Preheat broiler with oven rack 6 inches from heat. Place ground chuck, feta cheese, oregano, parsley, crushed red pepper, egg, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper in large bowl, and gently combine.

Shape mixture into 32 meatballs, and place on a large aluminum foil-lined rimmed baking sheet. Broil until meatballs are no longer pink in centers, 8 to 10 minutes.

Meanwhile, stir together yogurt, cucumber, mint, dill, lemon zest, lemon juice, and remaining 1 teaspoon salt and 1/2 teaspoon pepper in a bowl.

Reserve 12 meatballs and 1 cup cucumber-yogurt sauce for stuffed pitas (see below). Serve remaining meatballs and cucumber-yogurt sauce with hot cooked rice.