101 Things to Do With Meatballs by Stephanie Ashcraft

Author:Stephanie Ashcraft
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2009-10-15T00:00:00+00:00

Feta Meatballs with Cucumber Yogurt Sauce

26 (1 pound) frozen, fully cooked meatballs

1 container (4 ounces) crumbled tomato basil feta cheese

Cucumber Yogurt Sauce:

1-1/2 cups nonfat plain yogurt

4 ounces low-fat cream cheese

1/2 cup diced seedless cucumber

1 teaspoon minced garlic

1-1/2 teaspoons dried dill seasoning

1 teaspoon fresh lemon juice

1 teaspoon lemon zest

Preheat oven to 375 degrees.

Place meatballs in the bottom of an 8 x 8-inch pan with 1/2 inch of water and bake 40 minutes. While meatballs cook, place all yogurt sauce ingredients in a blender or food processor and blend until smooth. Pour the sauce in a bowl for dipping and refrigerate until ready to serve. Place baked meatballs on a serving platter and sprinkle with the cheese. Serve immediately with toothpicks and the yogurt sauce on the side. Makes 4–6 servings.

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