We are very lucky here with our new found church family. Once a month, we do a potluck dinner with a different theme. Themes keep everything interesting. This past week, the theme was Greek food. Since I’m a sucker for a good Greek salad, that was my contribution. However, our pastor’s wife made an amazing Greek meatloaf. It garnered rave reviews, so I decided to try my hand at a smaller version.
I wanted to use some of the same flavors that I identified, such as spinach and garlic. I also didn’t want to do a traditional tzatziki sauce, because I wanted to have some cucumbers on the side.
This is actually my husband’s plate. It looks so yummy! Let’s get started.
If you’ve never made meatballs, you are in for a treat. All ingredients go in one bowl and you mix it with your hands. I guess you could mix it with a utensil, but you really want to mash everything together. So, unless you have a pretty strong aversion to touching raw meat (which I totally understand if you do – it’s not my favorite thing), then I suggest just getting in there.
Usually I would bake my meatballs in the oven, but tonight, my tiny German oven was occupied, so I had to revert to the stovetop. That’s okay, they come out the same with either method.
Here they are, halfway done. I leave the lid on to trap the heat in. It helps them cook faster. Also, I don’t crowd the pan. These only took about 5-7 minutes until they were done. Not long at all.
I always, always, always, drain them. Animal fat, in general, tends to gross me out, so I need to suction as much grease off of these as I can.
Now, for the sauce:
Well, there you have it. This couldn’t be easier. I made this while a batch of meatballs was simmering away. I waste no time in the kitchen when I’m cooking. Yogurt, lemon, dill, salt = done and yum!
- For the Meatballs
- 1 pound lean ground sirloin
- 1/2 cup packed frozen and thawed chopped spinach
- 1 garlic clove, minced
- 1/4 cup finely diced yellow onion
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon breadcrumbs
- 1 Tablespoon plain Greek yogurt
- 1/2 teaspoon salt
- 2 teaspoons canola oil
- For the Lemon Dill Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 1 Tablespoon lemon juice
- 1 teaspoon dried dill
- 1/4 teaspoon kosher salt
- zest of one lemon
- 5-6 butter lettuce leaves
- feta cheese
- chopped cucumber
- Chop onion and garlic
- Thaw spinach and squeeze dry
- Mix all ingredients together with hands in a large bowl
- Divide evenly into desired size meatball
- In a pan with a lid, over medium heat, add 2 teaspoons of canola oil
- Place meatballs in pan, leaving a 1″ space around each meatball
- Cover and allow to cook for a minute
- Turn meatballs twice during cooking time, about 5-7 minutes
- Using a meat thermometer, ensure temperature is 160 degrees F for well done
- Remove meatballs from pan and set on paper towel to absorb excess grease
- Repeat until all meatballs have been cooked
- Mix all ingredients for sauce in a small bowl, set aside
- Place 2-3 meatballs on a lettuce leaf
- Top with sauce, feta, and cucumber