Greek Meatballs with Cucumber-Yogurt Sauce and Rice Recipe
This recipe crafts savory Greek meatballs, enriched with feta and fresh herbs, pan-fried until golden. These flavorful meatballs are paired with a refreshing, creamy cucumber-yogurt sauce, brightened with mint, dill, and lemon, and served alongside fluffy basmati rice, creating a balanced and vibrant Mediterranean meal.
Equipment
- 1 Large Mixing Bowl For preparing the meatball mixture.
- 1 Medium Mixing Bowl For preparing the cucumber-yogurt sauce.
- 1 Large Skillet For browning and cooking the meatballs.
- 1 Box Grater For grating the cucumber.
- 1 Whisk For blending the sauce ingredients smoothly.
Ingredients
Main
- 2 pounds ground chuck
- 4 ounces feta cheese crumbled (about 1 cup)
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/2 teaspoon crushed red pepper
- 1 large egg lightly beaten
- 2 teaspoons kosher salt divided
- 1 teaspoon black pepper divided
- 1 1/2 cups whole milk Greek yogurt about 12 oz.
- 1 large cucumber peeled, seeded, and grated (about 1/2 cup)
- 3 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon lemon zest plus 1 Tbsp. fresh juice
- 2 cups cooked basmati rice
Instructions
- In a medium bowl, combine Greek yogurt, grated cucumber (lightly squeezed to remove excess water), fresh mint, fresh dill, lemon zest, lemon juice, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir well and refrigerate to allow flavors to meld.
- In a large bowl, gently mix ground chuck, crumbled feta cheese, fresh oregano, fresh flat-leaf parsley, crushed red pepper, lightly beaten egg, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- Roll the meat mixture into uniform 1 1/2-inch balls, being careful not to overwork the mixture to ensure tender meatballs.
- Heat a large skillet over medium-high heat with a tablespoon or two of olive oil (or preferred cooking fat). Add meatballs to the hot skillet in batches, ensuring not to overcrowd the pan.
- Cook the meatballs, turning occasionally, until deeply browned on all sides and cooked through to an internal temperature of 160°F (71°C). Remove cooked meatballs from the skillet and keep warm.
- Arrange the warm Greek meatballs alongside fluffy cooked basmati rice. Generously spoon the chilled cucumber-yogurt sauce over the meatballs and rice. Garnish with additional fresh mint or dill if desired.
Notes
For tender meatballs, avoid overmixing the ground chuck; combine ingredients until just incorporated. Ensure the skillet is adequately hot before adding meatballs to achieve a good sear, cooking in batches if necessary to prevent overcrowding, which can steam rather than brown them. When preparing the cucumber-yogurt sauce, lightly squeeze the grated cucumber to remove excess moisture; this prevents the sauce from becoming watery and ensures a creamy consistency. Allow the sauce to chill for at least 15 minutes before serving for optimal flavor melding. A drizzle of olive oil in the skillet will help brown the meatballs beautifully. Taste and adjust seasoning for both the meatballs and the sauce before serving.