Greek Meatballs, Feta Yogurt Sauce And Lemon Cousco

Name: Greek Meatballs, Feta Yogurt Sauce And Lemon Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 1/2 cup feta cheese; 1/2 cup plain yogurt; 1/8 cup half-and-half; 3 tablespoons lemon juice; salt (go easy, feta is salty); pepper; Lemon Couscous; 3/4 cup couscous; 3/4 cup chicken broth; 1/4 cup lemon juice (fresh); salt; pepper; 1 tablespoon olive oil; Meatballs; 1/2 lb ground lamb; 1/2 ground beef; 1/4 cup feta cheese; 1/4 cup milk; 1/4 cup parsley; 2 scallions, diced fine (white and green parts); salt; pepper; 2 teaspoons dried oregano; 1 large egg; 2 tablespoons olive oil, to saute; Meatball Sauce; 3/4 cup kalamata olive (cut in half); 1 tablespoon minced garlic; 1 teaspoon red pepper flakes

Servings: persons

Dressing
1/2 cup feta cheese
1/2 cup plain yogurt
1/8 cup half-and-half
3 tablespoons lemon juice
salt (go easy, feta is salty)
pepper
Lemon Couscous
3/4 cup couscous
3/4 cup chicken broth
1/4 cup lemon juice (fresh)
salt
pepper
1 tablespoon olive oil
Meatballs
1/2 lb ground lamb
1/2 ground beef
1/4 cup feta cheese
1/4 cup milk
1/4 cup parsley
2 scallions, diced fine (white and green parts)
salt
pepper
2 teaspoons dried oregano
1 large egg
2 tablespoons olive oil, to saute
Meatball Sauce
3/4 cup kalamata olive (cut in half)
1 tablespoon minced garlic
1 teaspoon red pepper flakes
3 (15 ounce) cans diced tomatoes, just plain no seasoning
1 teaspoon dried oregano
1 teaspoon fresh parsley
Garnish
1 cup diced cucumber
1 lemon, sliced

1
Sauce -- Mix the feta, yogurt, half and half, salt and pepper and lemon juice. Set to the side in a small bowl and refrigerate. Done!
2
Couscous -- As I said takes literally 5 minutes to boil, stir in couscous and it's done. Don't worry about that until the dinner is done. Although you can put a pot on the stove with the broth, lemon juice, olive oil, salt and pepper and put the couscous in a measuring cup on the side, just so it is all ready.
3
Cucumber and Lemon -- Now I use a English (or seedless cucumber and just dice it up and set to the side (it's done). Same with slicing the lemon. One less thing to do at the end of the meal.
4
Meatballs -- Simply in a large bowl, add the feta, milk, parsley, scallions, egg, oregano, salt and pepper. I mix everything well and then add the meat last. You don't want to over mix the meat as it can make it tough. Just mix enough to be combined. Roll into golf ball size meatballs.
5
Saute -- Just heat up the olive oil in a large saute pan on medium high and cook them until golden brown. Remove to a plate while you make the sauce.
6
Sauce -- In the same pan with the drippings from the meatballs, add the olives, garlic and red pepper and cook just a minute. then stir in the tomatoes, oregano and parsley and cook just another minute to heat up. Add the meatballs back in to finish cooking. They will take approximately 5-10 minutes depending on the size. Just keep them on a low simmer.
7
Couscous -- As the meatballs finish, cook the couscous. Just bring the broth, lemon, olive oil and seasoning up to a boil. Add the couscous, stir and remove from the heat and cover. Use foil, a lid, saran wrap, a plate, or anything you have will work just fine. Just let it set for 5 minutes and it is done.
8
Serve -- Use a fork to fluff the couscous and then just spoon some on your plate. Top with 2-3 of the meatballs and some of the tomato and olive sauce, and now the good part. Finish with a spoon of the yogurt sauce over the meatballs and some diced cucumber and then squeeze the lemon.
9
And trust me -- now you have a totally amazing dish.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 36 ingredients. The key ingredients include: Dressing, 1/2 cup feta cheese, 1/2 cup plain yogurt, 1/8 cup half-and-half, and more.

Yes, Greek Meatballs, Feta Yogurt Sauce And Lemon Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Meatballs, Feta Yogurt Sauce And Lemon Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions