Greek Meatballs, Feta Yogurt Sauce and Lemon Couscous

Another very good recipe. I had to use all beef for the meatballs, which I made a day ahead. I wondered how well they'd stay together with no starch and with all the good stuff in them, but that did not turn out to be a problem. I even just dropped my raw meatballs into the simmering sauce without pre-browning, and they still stayed together. You couldn't tell that there was feta in them once they were cooked, but they had a more interesting flavor which probably comes from that. I did not add any salt to my dressing. I subbed millet for the couscous just to have a whole grain (same texture); I cooked it in my rice cooker with the broth and lemon juice and some extra water for the necessary moisture. I sauteed about 5 cloves of garlic in the pan before adding the other sauce ingredients. I got 33 ~1-inch meatballs out of the mix and froze half for the future. We still used almost all of both sauces with just half the meatballs. At the end I sprinkled only a tiny amount of lemon juice over the cukes because I thought there would be enough lemon already in the other sauce. It was a very nice mix of textures, temperatures, and flavors. And it looks intimidating with all the parts, but they are each very easy to make, and much can be made ahead. The biggest challenge is remembering to add all the parts when serving! Thanks.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account