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 puts a Mediterranean twist on the classic bite-sized favorite.
These meatballs are made with a blend of ground lamb and beef, laced with feta cheese, Kalamata olives, peperoncini, fresh mint, and dill. They’re served with a bright, creamy lemon–mint–dill yogurt sauce that brings all the flavors together.
I first created them for a party where I was asked to bring meatballs. As a chef, I knew people would expect something different — and they’ve 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 mint, dill, both onions, and garlic in a food processor. Pulse until coarsely chopped. Add peperoncini and Kalamata olives; pulse twice more.
Heat olive oil in a sauté pan over medium heat. Add the mixture and cook for 10–15 minutes, stirring often.
2. Make the meat mixture
While the onion mixture cooks, place lamb and beef in a large mixing bowl. Add crushed tomatoes, feta, and eggs. Mix well with your hands until evenly combined. Add breadcrumbs, oregano, salt, and pepper, and mix again.
3. Combine and chill
Allow the onion mixture to cool for 5 minutes, then add it to the meat mixture. Mix until fully incorporated. Cover and refrigerate for about 1 hour.
4. Shape the meatballs
Form into 2-ounce balls and place on a greased baking sheet.
5. Cook the meatballs
- Baking method: Bake at 450°F for 10–15 minutes, 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 meatballs and cook until browned on all sides.
6. Make the yogurt sauce
Mix all sauce ingredients in a bowl. Cover and refrigerate until ready to serve.
7. Serve
Serve meatballs warm or at room temperature with the chilled yogurt sauce for dipping.
