Mediterranean Meatballs Recipes

Steps:

• Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and coat with cooking spray.
• Put the spinach in a large microwave-safe bowl and microwave according to the package instructions until cooked. Let cool slightly.
• Add the turkey, breadcrumbs, cumin, garlic, carrot, egg, 1 tablespoon of the dill, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
• Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper.
• Serve 3 meatballs in each pita half. Pack in shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce.

Steps:

• In a large bowl, combine onion, parsley, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 4x2-in. oblong patties., Grill patties, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 160°. Serve on pitas with tzatziki sauce and toppings as desired.

Steps:

• Mix meat, parsley, egg, bread crumbs, garlic, salt and pepper. Shape into 20 meatballs, each about 1 inch in diameter.
• Heat oil in medium skillet on medium-low heat. Add meatballs; cook 12 to 15 min. or until cooked through, stirring occasionally.
• Meanwhile, place cheese, yogurt, milk and 1 clove garlic in food processor or blender container; cover. Process until smooth. Mix with tomato, cucumber and dill. Serve meatballs with yogurt sauce.

Steps:

• Combine turkey meatball ingredients; mix well. Shape into 18 (1 1/4") balls.
• Using skillet coated with non-stick cooking spray, cook meatballs 8 to 10 minutes or until browned and no longer pink in center; stir occasionally.
• Combine sauce ingredients.
• Place 3 meatballs in each pita half. Add lettuce and tomato. Top with sauce.
• Alternatively, place filling in a flour tortilla, and fold burrito style for a wrap!
• Serves 6.

Steps:

• Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.

Steps:

• Mix first 8 ingredients until well blended; shape into 24 balls, using about 2 Tbsp. for each.
• Heat oil in large nonstick skillet on medium heat. Add meatballs; cook 5 to 6 min. or until evenly browned, turning occasionally. Add sauce; simmer on medium-low heat 10 to 15 min. or until meatballs are done (160ºF).
• Serve over couscous.

Steps:

• Pour 1 tablespoon olive oil into 5-quart slow cooker.
• Shape sausage into 1-inch meatballs. Place half the meatballs in slow cooker.
• Add half the mushrooms, eggplant and zucchini.
• Top with onion, garlic, 1/2 teaspoon oregano, 1 teaspoon salt and 1/4 teaspoon pepper.
• Add remaining meatballs, mushrooms, eggplant and zucchini, 1/2 teaspoon oregano, 1 teaspoon salt and 1/4 teaspoon pepper.
• Top with remaining 1 tablespoon olive oil.
• Cover; cook on low 6 to 7 hours.
• Stir in diced tomatoes and tomato paste.
• Cover; cook on low 15 minutes.
• Stir in basil and lemon; serve.