Mediterranean Meatballs

A cool, refreshing sauce made from yogurt, fresh mint, crisp cucumber and feta cheese served with these tasty, veggie meatballs.

Prep Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes

Servings: 12

Ingredients:

  • 1 cup low-fat plain yogurt
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon vegetable oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1 clove garlic, mined
  • 1 cup peeled, seeded and shredded cucumber
  •  
  • 1 egg, beaten
  • 1 1/4 cups coarse soft bread crumbs (about 1 1/2 slices)
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped fresh herbs (oregano, basil or marjoram)
  • 3 teaspoons milk
  • 3 tablespoons vegetable oil
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic, minced
  • 1 package
  • 1/3 cup all-purpose flour
  • 2 tablespoon vegetable oil
  • 6 pita bread round, cut into quarters

Directions:

1. In small bowl stir together yogurt, feta cheese, 1 tablespoon mint, 1 tablespoon oil, lemon juice, 1/4 teaspoon salt and 1 clove garlic. Stir in cucumber. Cover and refrigerate for 1 to 24 hours.

2. Meanwhile, line 13 x 9 x 2 inch baking pan with foil. Set aside. In large bowl stir together egg, bread crumbs, onion, herbs, milk, 3 tablespoons oil, 1 tablespoon mint, vinegar, 1/4 teaspoon salt, pepper and 1 clove garlic. Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS Recipe Crumbles. Firmly press mixture into thirty-six 1-inch balls.

3. Place flour in shallow dish. Gently roll balls in flour, lightly coating on all sides. In large skillet heat 2 tablespoons oil over medium-high heat until hot. Add balls, about 12 at a time. Cook over medium-high heat until browned on all sides. Drain on paper towels. Transfer to prepared pan. Bake at 400°F about 10 minutes or until heated through. Serve with pita bread and yogurt mixture.