Quick Greek Meatballs with Yogurt Sauce
Grilled Corn-and-Pepper Couscous
Ingredients
- 1½ lb ground beef
- 1 cup shredded Parmesan cheese
- 1 Tbsp Greek seasoning
- 1 large egg, lightly beaten
- 1 (5.3-oz) carton plain Greek yogurt
- 1 cucumber, peeled, seeded, and grated
- ½ tsp lemon zest
- 1 Tbsp fresh lemon juice
- 1 tsp dried dill
Instructions
- Preheat oven to 400°F. Stir together beef, cheese, Greek seasoning, and egg in a large bowl. Shape mixture into 24 balls; place on a greased rack over a foil-lined rimmed baking sheet.
- Bake 20 minutes or until no longer pink in centers.
- Stir together yogurt, cucumber, lemon zest, juice, and dill; season with salt and pepper to taste.
- Serve meatballs over Grilled Corn-and-Pepper Couscous recipe with cucumber sauce.
Side Dish Ingredients
- 4 Tbsp butter, softened and divided
- 3 ears corn, shucked
- 1 (8-oz) pkg sweet mini peppers
- 1 (10-oz) pkg couscous
- 1 tsp garlic salt
Side Dish Instructions
- Preheat grill or grill pan to medium-high heat.
- Rub 2 Tbsp butter over corn; wrap with foil, twisting ends to seal. Grill corn and peppers, covered, 10 to 15 minutes or until tender, turning occasionally. Cool; cut kernels from cobs, and slice peppers.
- Meanwhile, cook couscous according to package directions.
- Spoon couscous into a large bowl. Add 2 Tbsp butter, garlic salt, corn, and peppers; toss.
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