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.
1 pound small carrots
2 teaspoons extra-virgin olive oil
¾ teaspoon kosher salt, divided
1¼ pound ground lamb
2 ounces Feta cheese, crumbled (about ½ cup)
½ cup dried bread crumbs
1 large egg, lightly beaten
2 teaspoons chopped fresh dill
1 cup plain Greek yogurt
2½ tablespoons each fresh lime juice and lime zest
Sat fat 18g
How to Make It
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.
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.
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