Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3
  • 4 Ratings

These are not your average spaghetti-and-meatballs meatballs. In fact, they are more like a Greek gyro in meatball form. A mix of lamb, tangy Feta cheese, and breadcrumbs create the base of the savory bites, which are served with a refreshing dill-yogurt sauce for a cooling contrast. Not up for making meatballs on a weeknight? Make them ahead of time and re-heat when cravings strike—you can refrigerate the cooked meatballs for up to two days, or freeze for one month. Just reheat and serve with the yogurt sauce, or add to a pita with chopped cucumber for a quick, Mediterranean-inspired sandwich.

Emily Nabors Hall

Gallery

Credit: Gentl & Hyers

Recipe Summary

hands-on:
10 mins
total:
35 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Peel the carrots and toss with the oil and ½ teaspoon of the salt; transfer to a baking sheet. Roast until tender and lightly browned, 15 to 20 minutes.

    Advertisement
  • Meanwhile, combine the lamb, Feta, bread crumbs, and egg in a large bowl. Shape the mixture into 20 (1¾-inch) meatballs.

  • Toss the roasted carrots with the dill and transfer to a bowl. Set oven to broil with the oven rack 6 to 10 inches from heat. Broil the meatballs on a foil-lined baking sheet until cooked through, 8 minutes.

  • Combine the yogurt, lime juice, lime zest, and the remaining salt. Serve with the meatballs and carrots.

Nutrition Facts

597 calories; fat 40g; saturated fat 18g; cholesterol 171mg; sodium 809mg; protein 37g; carbohydrates 23g; sugars 9g; fiber 3g; iron 3mg; calcium 208mg.
Advertisement
Advertisement