Lemon and Basil Greek Meatballs

WHITE KITCHEN RED WINE

“Served up next to a tangy, cucumber and kalamata olive greek yogurt sauce it's truly irrisistable! These Greek meatballs are a pretty mild flavor that is appealing to kids and adults, both!”

-WHITE KITCHEN RED WINE

MAIN INGREDIENT

Pork

INGREDIENTS:

– 1 lb ground pork can substitute beef or turkey too! – 1 tablespoon lemon pepper – 4-5 fresh basil leaves thinly sliced – 1 teaspoon salt – 1/2 an onion grated or finely diced – olive oil – 2 cups greek yogurt – juice of 1 lemon – 1/3 cup chopped kalamata olives – 1/2 an english cucumber finely diced – 2 cloves of garlic minced – pinch of salt and pepper

Lemon Basil  Greek Meatballs

Yield

4 Servings

course

Main Course

Time

30 Minutes

cuisine

Greek

1. Pre heat your oven to 350 degrees and line a baking sheet with tin foil.

Directions:

2. In a mixing bowl combine pork, lemon pepper, sliced basil leaves, salt, and onion. Mix well with a fork or hands.

Directions:

3. Using a 1 tablespoon measuring spoon or cookie scoop, scoop the meatballs and place them on the baking sheet.

Directions:

4. Drizzle all of the meatballs with olive oil.

Directions:

5. Bake meatballs for 15-17 minutes until internal temperature is 145 degrees.

Directions:

6. While the meatballs are in the oven, in a mixing bowl combine the yogurt, chopped olives, cucumber, lemon juice, pinch of salt and pepper, and minced garlic.

Directions:

7. Mix and place in the refrigerator to set.

Directions:

8. When meatballs are finished serve along side a fresh salad and the yogurt sauce!

Directions:

Enjoy!

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