Greek Meatballs with Savory Lemon Dipping Sauce

Smitty Smitty
posted Jun 24, 2012
0

Greeks love to party and they love to dance! You wanted a Greek party possibility, well, meatballs on toothpicks with a savory sauce, is a universal dish in many countries. Lamb is synonymous with Greece, and therefore, I chose it as my principal protein. Love that Savory Lemon & Herb Cooking Creme by Philadelphia. It goes with Greek yogurt like bread and olive oil! So pop a meatball, swig some ouzo and wave a white handkerchief. Dance as if you were in the Plaka of Athens.

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Ingredients

  • 4 small slices white bread (preferably artisan bread)
  • 1/2 cup cup milk, to moisten
  • 1 teaspoon Kosher salt
  • 1 teaspoon Freshly ground pepper
  • 1 1/2 pounds ground meat (preferably 1 pound lamb with 1/2 pound mix meats like beef & pork
  • 4 tablespoons grated yellow onion
  • 3 cloves garlic, roasted and mashed or raw and chopped
  • 1 large egg
  • 5 ounces Philadelphia Cooking Crème Savory Lemon & Herb
  • 5 ounces plain Greek yogurt
  • 2 tablespoons grated zest and two tablespoons of juice from fresh lemon
  • 1/8 cup finely chopped fresh mint

Directions

  1. Preheat the oven to 450 degrees F.
  2. Put aluminum foil over a broiler pan or baking sheet.
  3. Tear the bread in small pieces and soak in the milk.
  4. Put the meat in a large bowl and add salt and pepper.
  5. Add the onion, 2 of the garlic cloves, the soaked bread and the egg.
  6. Using a fork, mash all of the ingredients together.
  7. Optional but worthwhile. Add some herbs and/or spices to the meat.
  8. For additional flavor one can include oregano and cinnamon or fresh dill and cumin, all in small doses.
  9. Using a teaspoon, form the meat mixture into about 48 balls.
  10. Place the meatballs on the lined broiler pan or baking sheet.
  11. Roast to golden brown for 12 – 15 minutes.
  12. While the meat is cooking, make the Savory Lemon Dipping Sauce
  13. Put the Philadelphia Cooking Crème Savory Lemon & Herb and plain Greek yogurt in a blender.
  14. Add the remaining garlic clove, lemon juice, grated zest and mint.
  15. Puree for one minute and transfer to a small serving bowl.
  • cook time
    15 min.
  • prep time
    35 min.
  • yields
    12 serv.

Join the Discussion!

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  • Smitty
    Jul 4, 2012 at 8:38pm
    0 0
    Ladies: So very nice of you all to comment on my efforts!!

    Fingers crossed!

    You all seem like good types!

    Smitty
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  • Laurie Figone
    Jun 28, 2012 at 1:34pm
    0 0
    How FUN to be a travel writer!! Love your recipe...Good-Luck!!
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  • Rebecka Evans
    Jun 27, 2012 at 12:27pm
    0 0
    Very nice video Smitty! Best of luck to you!
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  • Kathryn Rezza
    Jun 26, 2012 at 9:59am
    0 0
    Thanks for all the wonderful information on Greece. Yes it is a beautiful country and your recipe looks wonderful. Good luck Smitty
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  • Amy Hughes
    Jun 25, 2012 at 7:25pm
    0 0
    i love the story about your days in Greece. Wouldn't it be wonderful to do that again!
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