greek meatballs with garlic yogurt sauce

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This easy, inexpensive recipe is perfect for doubling or even tripling for a weeknight crowd. It’s also comforting and full of flavor! Want to save yourself even more time? Make the meatballs ahead of time and freeze them —then reheat as many as you need for the meal.

Greek Meatballs with Herbs and Garlic Yogurt Sauce

Makes: 4 servings
Total Time: 30 minutes

Ingredients
2 tablespoons olive oil
1 lb. ground lamb, beef or chicken
1 yellow onion, grated
¼ cup breadcrumbs
1 egg
2 cloves garlic, minced
zest of 1 lemon
½ cup fresh parsley, chopped
2 teaspoons cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
kosher salt and pepper
mint, chopped for serving
cilantro, chopped for serving
parsley, chopped for serving
cooked orzo or couscous for serving

garlic yogurt sauce
1 garlic clove, chopped
½ teaspoon kosher salt
1 cup plain yogurt
1 tablespoon fresh lemon juice

Directions
Preheat oven to 425°F. Add 2 tablespoons olive oil to a deep cast iron pan. Place in oven while heating.

Add the meat, onion, breadcrumbs, egg, garlic, lemon zest, parsley, cumin, oregano, cayenne and a pinch of salt and pepper to a large bowl. Using either your hands coated in a bit of olive oil or a melon baller, roll the meat into 2 tablespoon size balls.

Remove the cast iron pan from the oven and drop in the meatballs. Transfer back to the oven and bake for 15-20 minutes or until the meatballs are crisp and cooked through.

Meanwhile, combine garlic, salt, yogurt and lemon juice. Taste and adjust seasoning as desired. Refrigerate until ready to use.

To serve, garnish meatballs with yogurt and chopped herbs with a side of couscous or orzo.

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