Prep Time: 20 min
Cook Time: 30 min
Makes: About 40 meatballs, 2 oz each
Looking for a holiday appetizer that’s a little different? Love meatballs, but tired of the usual Italian or grape jelly versions?
This recipe gives the classic bite-sized party favorite a Greek-inspired twist. These meatballs are made with a blend of ground lamb and beef, then mixed with feta cheese, Kalamata olives, pepperoncini, fresh mint, and dill. They are rich, savory, a little briny, and full of Mediterranean flavor.
And because every good meatball needs something to dip into, they are served with a bright, creamy lemon, mint, and dill Greek yogurt sauce that brings everything together.
I first created these for a party where I was asked to bring meatballs. As a chef, I knew people would expect something a little different from me, and these have been a hit ever since.
Ingredients
For the Meatballs
½ cup packed fresh mint
½ cup packed fresh dill
1 medium red onion
1 medium yellow onion
10 cloves garlic
9 peperoncini
½ cup pitted Kalamata olives
3 tbsp olive oil
1½ lbs ground lamb
1½ lbs lean ground beef, 93%
1 14 oz can crushed tomatoes
2 cups crumbled feta cheese
4 eggs
1 cup breadcrumbs
1 tbsp dried oregano
2 tsp salt
2 tsp pepper
For the Lemony Mint & Dill Yogurt Sauce
1 32 oz container plain Greek yogurt
2 tbsp fresh or dried dill
2 tbsp fresh mint
2 tbsp lemon juice
1 tbsp olive oil
1 clove garlic, minced
Salt and pepper, to taste
Directions
1. Prepare the onion mixture
Place the mint, dill, red onion, yellow onion, and garlic in a food processor. Pulse until everything is coarsely chopped.
Add the peperoncini and Kalamata olives, then pulse two more times. You want the mixture chopped, not turned into a paste.
Heat the olive oil in a sauté pan over medium heat. Add the onion mixture and cook for 10 to 15 minutes, stirring often, until softened and fragrant.
2. Make the meat mixture
While the onion mixture is cooking, place the lamb and beef in a large mixing bowl.
Add the crushed tomatoes, feta cheese, and eggs. Mix well with your hands until everything is evenly combined.
Add the breadcrumbs, oregano, salt, and pepper, and mix again.
3. Combine and chill
Allow the onion mixture to cool for about 5 minutes, then add it to the meat mixture.
Mix until fully incorporated. Cover and refrigerate for about 1 hour. This helps the flavors come together and makes the meatballs easier to shape.
4. Shape the meatballs
Form the mixture into 2-ounce meatballs and place them on a greased baking sheet.
5. Cook the meatballs
Baking method:
Bake at 450°F for 10 to 15 minutes, or until browned and cooked through.
Frying method:
Heat 3 tbsp olive oil and 3 tbsp vegetable oil in a frying pan over medium heat. Add the meatballs and cook until browned on all sides and cooked through.
6. Make the yogurt sauce
Mix the Greek yogurt, dill, mint, lemon juice, olive oil, garlic, salt, and pepper in a bowl.
Cover and refrigerate until ready to serve.
7. Serve
Serve the meatballs warm or at room temperature with the chilled yogurt sauce for dipping.
They make a great party appetizer, especially when you want something familiar but still a little unexpected. The feta, olives, pepperoncini, mint, and dill give them that bright Greek flavor, while the yogurt sauce keeps everything fresh and creamy.
Enjoy!
Chef Steff