Quick Greek Meatballs with Dipping Sauce
Rice Pilaf with Orzo and Sautéed Carrots
Ingredients
- 1½ lb ground beef
- 1 (4-oz) container crumbled feta cheese (see Note)
- 1 Tbsp Greek seasoning
- 1 large egg, lightly beaten
- 1 (5.3-oz) carton plain Greek yogurt (or use sour cream)
- ½ small seedless cucumber, peeled and grated
- 1 Tbsp fresh lemon juice
- 1 tsp dried dill (or use 1 Tbsp fresh dill)
Instructions
- Preheat broiler. Stir together beef, cheese, Greek seasoning, and egg in a large bowl.
- Shape mixture into 24 meatballs, and place on a foil-lined rimmed baking sheet.
- Broil 8 to 10 minutes or until meatballs are no longer pink.
- Stir together yogurt, grated cucumber, lemon peel, juice, and dill; season to taste. Serve meatballs over orzo with cucumber dipping sauce.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable rice pilaf with orzo pasta
- 1½ Tbsp butter
- 1 lb carrots, thinly sliced
Side Dish Instructions
- Microwave orzo according to package directions; season with salt to taste.
- Heat butter in a large nonstick skillet over medium heat; add carrots, and season with salt and pepper. Cook 5 to 6 minutes or until tender, adding a few Tbsp water as needed to help cook the carrots.
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