Smoky Meatballs served with Chimichurri and Feta Dipping Sauce
Ingredients
- 2 lb ground beef
- 1 large egg
- 1 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 6 cloves garlic, minced and divided
- 1 lemon
- 1 cup packed fresh parsley leaves
- 3 Tbsp olive oil
- 1 tsp crushed red peppper
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- ½ cup crumbled feta cheese
- 1 tsp lemon zest
- 1 tsp lemon juice
Instructions
- Preheat oven to 400°F. Combine beef, coriander, cumin, paprika, and 2 cloves garlic in a large bowl. Season generously with salt and pepper.
- Shape mixture into 2-inch meatballs. Place on a lightly greased wire rack set over a rimmed baking sheet. Bake 20 minutes.
- Meanwhile, zest and juice lemon into the container of a blender. Add parsley, oil, and crushed red pepper; process until smooth. Season with salt and pepper to taste.
- Stir together yogurt, mayonnaise, feta, 1 tsp lemon zest, and 1 tsp lemon juice in a bowl. Season with salt and pepper to taste.
- Serve meatballs drizzled with chimichurri. Serve with Feta DIpping Sauce.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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