GREEK MEATBALLS

By jarren

Ingredients

• Meatballs:
• 1 cup breadcrumbs
• 1/4 cup milk
• 1/4 cup feta cheese, crumbled
• 1/4 cup minced fresh parsley
• 2 tablespoons green onion, minced
• 1 teaspoon salt
• 2 teaspoons dried oregano leaves
• 1 egg, lightly beaten
• 1 pound ground beef
• 2 tablespoons olive oil
• Topping:
• 3/4 cup kalamata olives, pitted and halved
• 1 tablespoon minced garlic
• 1 teaspoon red pepper flakes
• 6 cups tomatoes, quartered, or 2 (28 ounce) cans diced tomatoes
• salt and pepper, to taste
• Feta Yogurt Dressing:
• 1/4 cup crumbled feta cheese
• 1/4 cup plain yogurt
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Preparation

Step 1

Meatballs:

Mix well and form into 2-inch meatballs. Heat oil in a lage pan and brown over medium heat, until meatballs are browned on all sides. Remove from pan. (Do not overcook.)

Topping:

Add olives, garlic and pepper flakes to the pan and sauté 1 minute. Stir in tomatoes and cook 10 minutes. Season with salt and pepper, return meatballs in the pan and simmer until meatballs are cooked through, 20-30 minutes.

Serve over couscous, rice, pasta or mashed potatoes and top with feta yogurt dressing (optional).

Feta Yogurt Dressing:

Combine all dressing ingredients. Stir well and chill until ready to use.